Preheat oven to 350 degrees F.
Put the diced pears and blueberries into an 8 in X 8 in pan. Put the lemon juice and coconut sugar on top of the fruit and mix.
Place the pan of fruit into the oven for 10 minutes. Prepare the next part of the recipe during this time.
In a large bowl, mix the almond flour, coconut flour, salt, baking soda, cinnamon, nutmeg, cloves, ginger and with a fork until well mixed.
In another bowl, whisk the egg, maple syrup, olive oil, and pumpkin puree together until blended and the mixture thickens.
Pour the wet ingredients into the bowl of dry ingredients and mix.
Then, pour the pumpkin cookie batter on top of the fruit. Place 1/4 of the batter into each corner of the pan and slowly distribute the batter with a spatula until all of the batter connects and covers the fruit.
Bake for 30 minutes. The cookie topping should rise and turn golden brown but remain soft.