Preheat your oven to 350 degrees Fahrenheit. Line two baking trays with parchment paper and set aside.

To prepare the cookie dough, add the almond flour, baking soda, and salt to a small bowl. Stir until combined. Add the melted coconut oil, maple syrup, vanilla, pumpkin puree, cinnamon, and nutmeg and stir until combined. Form into 14 even sized balls. Set aside while you combine the coconut sugar and cinnamon in a small bowl. Roll each ball in the coconut sugar so it is evenly coated. Place each coated cookie dough ball on your prepared baking sheet and press down gently with the palm of your hand.

Cook in your preheated oven for 13-15 minutes, or until cookies are golden brown. Let cool completely.

Meanwhile, prepare the coconut whip cream. Separate the thick white coconut cream from the thin coconut milk from one can of chilled full-fat coconut milk. Add the white coconut cream to a bowl or stand mixer and set aside the coconut milk for another recipe. Beat the cream on high until light and fluffy. Add the maple syrup and vanilla and beat again to combine. Set in the fridge to chill.

Once the cookies are cool and you're ready to enjoy them, pipe or spread a generous dollop of the coconut whip cream onto the cookie. Enjoy immediately or store separately in the fridge.