In a bowl, whisk together your almond flour, coconut flour, xanthan gum, baking soda and salt. Set aside.
In another large bowl, add your melted butter, pumpkin, vanilla extract, Sukrin brown sugar sweetener, allulose and salt. Whisk until well combined.
Next add your egg. Whisk again until smooth.
Add your dry ingredients to the wet ingredients and mix until combined.
Add your chocolate chunks and mix once again just until they are evenly distributed in the batter.
Place your cookie dough in the fridge for 30min. Pre-heat your oven to 330*F part way through this time.
Grease a cookie sheet. Take spoonfuls of dough and place them evenly apart on a sheet.
Bake for 10-12 min or until the edges are just lightly browned but the cookies are still soft. Let them cool for 6 min on the baking sheet, lift them all gently with a spatula just to make sure the bottoms don't stick, then keeping them on the tray, place them in the freezer to finish cooling for 10-12min (trust me on this!). Once cooled you can transfer them to a plate and serve with a glass of coconut or almond milk! Enjoy your Keto Pumpkin Chocolate Chip Cookies!