Preheat oven to 350ºF. Line a baking sheet with parchment paper.
Combine the almond flour, coconut flour, pumpkin spices, sea salt, and baking powder in a mixing bowl.
In another mixing bowl, beat the egg. Then whisk in melted and cooled butter, vanilla extract, and pumpkin puree.
Pour the wet ingredients into the dry ingredients and beat until all ingredients are well incorporated
Using a rubber spatula, fold the sugar-free chocolate chips into the batter.
Use a small cookie scoop to drop dough onto the ungreased baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with more chocolate, if desired.
Bake for 10 – 12 minutes. Let it cool before serving.