• Preheat the oven to 180C/350F.
• 
In a bowl, combine the almond butter and pumpkin puree together and mix together. 
• Add all of the spices and sweetener and continue mixing. 
• Add the eggs and mix. 
• Add the almond flour and coconut flour and mix until perfectly mixed.

• Add a round tip to a large piping bag and transfer the batter inside it. 
• Put some parchment paper over two baking trays and pipe 24 even circles over the parchment paper.

• Place the baking trays into the oven and bake for 20 minutes. Take out and let cool completely. 
• Place the cookies inside a bag/tupperware in the fridge for 3+ hours.

Coconut icing:

• In a bowl, whip the coconut cream for a few minutes. Add the whipping cream and whip an additional minute. Add the swerve and vanilla and combine. Place in the fridge 2+ hours to cool.
• Transfer the coconut cream inside a piping bag attached with a round tip. Pipe the coconut icing over 12 cookies and top with the remaining cookies.