• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly grease the paper with coconut oil. Set aside.
• In a medium-size mixing bowl, beat egg, melted coconut oil, pumpkin puree, and vanilla. Set aside.
• In another large mixing bowl, combine flours: almond flour, coconut flour, erythritol, baking powder, and salt.
• Pour the liquid ingredients into the dry ingredients and stir with a spatula until it forms a cookie dough.
• Scoop 1 tablespoon of dough per cookie, roll dough into a ball between your hands, and place on the prepared baking sheet leaving 1 thumb space between each cookie dough ball.
• Repeat until all the dough has been used. Then use the palm of your hand to roughly flatten each cookie ball into a thick cookie. The side may crack slightly but that's ok. If you want, you can pat the sides with wet fingers to smoothen the sides.
• Bake for 12 minutes or until golden brown on the side.
• Cool on the baking sheet for 10 minutes then slide a spatula under each cookie to transfer them onto a cooling rack.
• Cool completely down before frosting.

Cream cheese Frosting

• In a medium-size mixing bowl, beat the soft cream cheese with butter using an electric beater. Beat for about 1 minute, until creamy and fluffy.
• Stop beater and add powdered erythritol. Beat again to combine.
• Add a dollop of frosting on top of each cookie and place the cookies in the fridge for 1 hour to set.
• Store leftover frosting in an airtight container for up to 1 week and serve as a keto sweet treat or snack