Preheat the oven to 350 F and line a large baking pan with lightly greased parchment paper.

Using a large bowl, combine the pumpkin puree, egg, coconut oil, coconut sugar, vanilla extract and maple syrup. Whisk well to combine. In a separate bowl, combine the almond flour, arrowroot starch, pumpkin spice and baking soda. Pour the dry ingredients into the bowl with the wet ingredients and stir well, folding into a soft cookie dough.

Use a cookie scoop to scoop out 9-10 cookies. Transfer to the baking pan and evenly space the cookies, flattening them down with the palm of your hand. 

Transfer to the oven and allow to bake for 12-14 minutes or until firm. Set aside to cool on a baking sheet.

Add the palm shortening to the bowl of a stand mixer (alternatively, you can use a large bowl and an electric hand mixer) and sift in the powdered sugar. Add the espresso powder, vanilla extract and half of the pumpkin pie spice. Use the whisk attachment on the stand mixer and whisk until fluffy and light. Taste and add more espresso powder if desired!

Once the cookies are cool, add a large spoonful of frosting and swirl on top of the cookie. Repeat with all of the cookies, topping with an extra sprinkle of pumpkin pie spice!