Preheat oven to 350°F (180°C). Line one large or two small baking sheets with parchment paper.
In a mixing bowl, whisk the egg. Then whisk in the remaining ingredients one at a time in the order listed, finishing by stirring in the almond flour with a spoon.
Scoop round balls of cookie dough and place them about an inch (2.54 cm) apart on a lined baking sheet. Gently press each one a little to flatten it.
Bake in preheated oven for 10 minutes.
Once the cookies are done, set them on a wire rack to cool for a few minutes, and enjoy!
Notes
Use almond flour. It's made from peeled almonds and is therefore lighter and finer in texture then almond meal.
Use either canned pumpkin puree or pumpkin that you've cooked yourself, but don't use pumpkin pie filling in this recipe.