Heat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, Michelle’s Mexican Mocha Mix™, cream of tartar, baking soda, pumpkin pie spice, and salt.

In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Mix in the pumpkin purée, egg yolk, and vanilla until smooth. Add the dry ingredients and stir just until a soft dough forms.

Chill the dough for about 25–30 minutes. This is important with almond flour because it gives the dough time to firm up and helps keep the cookies thick and soft.

Mix the coating sugar, cinnamon, and Michelle’s Mexican Mocha Mix™ in a small bowl. Scoop the chilled dough into roughly 1½-tablespoon portions, gently roll them into balls, then coat each one generously in the cinnamon-mocha sugar.

Place the cookies about 2 inches apart on the prepared baking sheet and gently flatten the tops just slightly with your fingers. Bake for 10–12 minutes, until the edges are set but the centers still look soft. Do not wait for the centers to look completely baked; they will continue setting as they cool.

Leave the cookies on the baking sheet for at least 10 minutes before moving them to a cooling rack.