Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the gluten-free baking flour, almond flour, salt, and pumpkin pie spice.

In a stand mixer, combine the room-temperature butter and coconut sugar. Beat until light and fluffy, then add the egg, pumpkin puree, and vanilla.

Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for about one hour.

Using an ice cream scoop, portion out the dough into balls and place them on the baking sheet.

Bake for 10-12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

In a separate bowl, mix the monk fruit powdered sugar with dairy-free milk until smooth.

Once the cookies are cool, frost each cookie and sprinkle with a bit of cinnamon.