Preheat the oven to 350 degrees F. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper.
In a large bowl, mix the pumpkin puree, coconut oil, and maple syrup together with a fork or whisk. Add the vanilla and egg to the bowl and mix until just incorporated. Add the cinnamon, ground nutmeg, ground ginger, and ground cloves and mix.
In another bowl, mix the almond flour, coconut flour, tapioca flour, baking soda, and salt with a fork.
Add the dry ingredients to the bowl of wet ingredients and mix until creamy. Let the batter sit for 2 minutes. Fold in the chocolate chips.
Take heaping Tablespoon sized spoonfuls of the dough, and roll them between your hands, and place them onto the cookie sheet. Lightly press down on them with the back of a spoon.
Bake for 13-17 minutes. Let them sit for 5 mins on the pan, then remove them from pan.
This recipe yields 14-15 cookies.