Preheat oven to 350F (170C) and line two baking sheets with parchment paper.

Stir together the almond meal, coconut flour and baking soda in a medium mixing bowl. Set aside.

Mix together the coconut oil and coconut sugar until well combined.

Beat in the vanilla extract, pumpkin puree and pumpkin pie spice and mix until well combined.

Gradually stir in the flour mixture until all combined. Fold in the cranberries until well dispersed.

Drop tablespoonfuls of dough onto baking sheet and bake for 12 minutes.

Let cool completely on baking sheet before frosting or moving to a storage container.