Combine sugar and room-temperature butter in a bowl.

Use a cheesecloth, nut milk bag, or a couple of pieces of paper towel to
squeeze out the excess liquid in the pumpkin puree.

Whisk together the almond flour, coconut flour, baking powder, and salt.

Combine the wet and dry using a spatula.

Cover and freeze for 20 – 25 minutes or refrigerate for at
least 2 – 3 hours or overnight.

Scoop the dough into cookie dough balls, gently flatten and
use your thumb to press a well into the balls – you should see your thumbprint.

Sprinkle some extra coconut sugar on top if desired.

Bake at 350 F for 12 – 14 minutes. While still warm, very
gently press the center with your thumb again (it will puff up a bit after
baking).

Add 1 – 2 tsp pumpkin butter or my Vegan Cream Cheese Frosting.

Let them cool for 10 minutes and enjoy!