• Preheat oven to 350.
• In a medium-sized mixing bowl sift the almond flour, coconut flour, baking soda, and salt. Add in pumpkin puree, egg, honey, oil and vanilla – mixing well.
• Next, drop tablespoons of dough on a baking sheet lined with parchment paper. Pat the dough enough to flatten just a little.
• Bake for about 13- 15 minutes

Now make the Marshmallow Filling

• With an electric mixer, whisk the egg whites for 4-5 minutes until hard peaks begin to form.
• Heat the honey just a touch, and pour into the egg white mixture. Whisk another 3-4 minutes until hard peaks form and they’re fluffy and glossy!

Assemble!

• Be SURE to let the cookies fully cool before assembling. Sprinkle cooled cookies with a little more pumpkin spice. Now, just spoon marshmallow filling onto the flat part of a cookie – and sandwich it with another cookie. EAT!