1. Line two large, rimmed baking sheets with parchment paper and set aside. Set oven rack to center position and preheat oven to 350 degrees F. Mix the flax egg and set aside.
2. In a large bowl, combine the flours, pumpkin pie spice, baking soda, and salt. Set aside.
3. In a medium bowl, cream the shortening until there are no lumps, then add the Lakanto Classic, vanilla, flax egg, and Lakanto Maple. Beat until combined then add the pumpkin puree, and combine thoroughly. Add the wet ingredients to the dry mixture. Mix with a silicone spatula until fully incorporated and make sure there are no lumps. Let rest for 5 minutes. 
4. Use a cookie scoop or spoon to portion 24 equal balls of dough (about a tablespoon each). 

For Cinnamon Topped

1. For cinnamon-topped cookies, combine the Lakanto classic, Lakanto Golden, and cinnamon in a small bowl, then roll the top half of each ball in the mixture. Place 12 balls on each cookie sheet, allowing enough space to flatten each ball to about 1/4-inch thickness.  
2. Bake for 12-14 minutes (softer at 12, firmer at 14, once cooled), one sheet at a time.
3. Let sit on pan for 5 minutes before transferring to a wire rack to cool completely.

For Maple Glazed

1. Place 12 balls on each cookie sheet, allowing enough space to flatten each ball to about 1/4-inch thickness.  
2. Bake for 12-14 minutes (softer at 12, firmer at 14, once cooled), one sheet at a time.
3. Let sit on pan for 5 minutes before transferring to a wire rack to cool completely.
4. Once fully cooled, melt coconut oil and add Lakanto Maple and almond milk. Stir to combine.
5. Add Lakanto Classic and Golden to a bullet blender cup or spice grinder and pulse to blend until powdered, about 30-45 seconds. Let sit a few minutes before opening or you’ll have a dust cloud in your kitchen. 
6. Add the powdered mixture to the wet ingredients and stir until smooth. If desired, add more almond milk, a teaspoon at a time. Drizzle over cooled cookies with a spoon or transfer to a plastic bag and snip off just enough from the end to create a small hole. If you like salty-sweet, sprinkle the entire batch with a small pinch (about 1/16 tsp) of salt before the glaze dries.