Preheat your oven to 350 degrees F. Line a sheet pan with parchment paper or spray it with nonstick spray.

In a large bowl, combine almond and coconut flours, cinnamon, pumpkin pie spice, salt, and baking soda. Whisk and combine well.

In another bowl, mix melted butter, eggs, vanilla, pumpkin puree, and sugar until well combined. Add the wet ingredients to the dry ingredients and mix until fully combined.

Place cookie dough in the fridge for an hour. While cookie dough is setting in fridge, make your snickerdoodle topping.

Using a small cookie scoop, make 24 cookies, rolling each one in your snickerdoodle mix. Once you place them on the sheet pan, press down slightly with a fork in two directions to make them flatter. They will not expand much.

Cook for 10-14 minutes keeping a close eye on them not to burn. When they are done, let them cool for at least 15 minutes.

To make the frosting, using a hand mixer, beat the butter, cream cheese, and vanilla until light and fluffy. Add in the confectionery sugar and pecans. Place in the fridge for about 10 minutes so it can harden a bit.

Frost your cookies and enjoy! There will be some extra frosting (or not – depending on how much you use).