Preheat oven to 350°F.
Combine ingredients for Cinnamon Coating and set aside for later use.
Combine flour, salt, baking soda and spices in a medium-sized bowl.
If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten-free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
Place on a baking stone or cookie sheet (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass).
Bake for about 10 minutes, or until slightly golden brown.
Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
Try not to eat them all at once :-).