Combine your nut butter (I prefer to use almond butter in this recipe), maple syrup, pumpkin puree, and vanilla extract in a large bowl and whisk thoroughly to combine. If your almond butter is too thick, microwave it before mixing.
Add in your coconut flour and cinnamon and mix to combine until a thick dough (that you can shape into balls) forms. If the dough is too thin, add more coconut flour 1 Tbsp at a time.
Carefully shape the dough into ~16 balls and press each ball flat with a fork or with your hand. Arrange the cookies in a single layer and freeze for at least 4 hours. Store in an airtight container in the freezer for up to 3 months.
When ready to enjoy a cookie, remove as many as you want from the freezer and let thaw for 10-15 minutes before enjoying.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.