Preheat your oven to 350 degrees and line an 8x8 inch panwith parchment paper, leaving a small overhang up the sides of the pan. Rub any exposed edges of the pan lightly with coconut oil.
In a large bowl, using an electric hand mixer, beat together the pumpkin and coconut sugar until well combined. Add in the egg, egg yolk and vanilla extract and beat until smooth, scraping down the sides as necessary.
Add the almond meal, coconut flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice into the bowl and stir until well combined, and smooth.
Pour the batter into the prepared pan and let stand for 5 minutes to allow the coconut flour to begin absorbing the moisture.
Bake until the top is dark brown, and a toothpick inserted in the center comes out clean, about 37-40 mins.
Let cool COMPLETELY before slicing into bars and DEVOURING.
*It's wise to weigh your flours with gluten free baking, as the ratios are extremely important. Also, make sure your flours are not lumpy.