In a small bowl, add the oat flour, xantham gum, baking powder and baking soda, pumpkin spice, cinnamon and sea salt. Mix together thoroughly. Set aside.
In a large bowl, add the coconut oil and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.
Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients to the wet in two batches, and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.
Preheat oven to 350 degrees. Remove Saran Wrap and scoop 1-2 tablespoons out of the dough. Roll slightly between fingers to form a ball. Place out dough ball on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary. Place back in fridge for 10 minutes to ensure dough is very cold. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.
Remove and let cool for exactly 10 minutes. Lightly spread coconut butter frosting on top and sprinkle with pumpkin spice. Serve and enjoy!!
Coconut Butter Frosting (OPTIONAL)
While the cookies are baking, mix together all the ingredients in a small pan over medium low heat to combine. Whisk vigorously and allow to cool completely. Spread over cookies. If you want a harder icing, you can place it in the fridge first.