Put the almond flour, tapioca flour, coconut flour, baking soda, ground ginger, cinnamon, ground cloves, ground nutmeg, and salt together into a large bowl and mix with a fork until combined. Set aside.
In a separate large bowl, add the pumpkin puree, olive oil, coconut sugar, blackstrap molasses, egg and vanilla. Mix using a hand-held or stand mixer and beat until combined, about 1 minute.
On a low speed, slowly mix the dry ingredients into the wet ingredients and mix until combined. Cover the bowl with plastic wrap and chill for 1 hour in the fridge.
Preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats. Put 1/4 cup of coconut sugar into a small bowl.
Roll golf ball sized balls of the cookie dough using your hands. The dough is sticky so it helps to get your hands wet first. I wet my hands a lot during the rolling process. Dunk one side of the rolled cookie dough into the coconut sugar, then put the other side of the dough down onto the pan.
Bake for 12-13 minutes or until the edges of the cookies are set and the tops start cracking.
Remove the cookies from the oven and let the cookies cool on the cookie sheet for 5 minutes before cooling on a wire rack.
Makes 20 cookies