Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.

In a large bowl, whisk together the cashew butter, pumpkin, and coconut sugar. Beat in the egg and vanilla until very smooth.

In a separate bowl, combine the almond flour, coconut flour, cinnamon, baking soda and salt. Stir the dry mixture into the wet until totally combined, beating well. The dough will be very sticky at this point.

Chill the cookie dough in the freezer for about 10-15 minutes. While the dough chills, combine the ingredients for the cinnamon sugar topping in a small bowl.

Remove dough from freezer and use a cookie scoop or spoon to form into 16 balls. Roll each ball lightly in the cinnamon-sugar mixture, then place on the parchment lined cookie sheet. Once all the dough is used up, take another piece of parchment paper, or wax paper, and use to to lightly press the cookies down. You want to flatten them to about 1/2 inch thickness.

Bake in the preheated oven for 8-10 minutes until just set and tops start to crack. Remove from oven and after about 2 minutes, transfer to wire racks to cool completely. Store leftovers covered in the refrigerator for up to one week. Cookies will remain soft and moist due to the pumpkin. Enjoy!