Preheat the oven to 325 degrees F.
Grease an 8-inch square metal baking pan and line it with a strip of parchment paper.
In a small bowl, combine the coconut flour (sift if yours is clumpy), baking powder, collagen peptides, pumpkin pie spice, and salt, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated Swerve until light and fluffy, stopping to scrape the bowl down with a rubber spatula as needed.
Add the pumpkin puree to the butter mixture, followed by the egg and vanilla extract, beating thoroughly to combine after each addition.
Add the dry ingredients to the butter mixture and beat until thoroughly incorporated.
Spread the cookie dough evenly in the prepared pan. My FAVORITE tool to make this easy is a small offset spatula (click here for the one I like on Amazon).
Bake the cookies at 325 degrees F for 18-20 minutes, or until the edges have just begun to brown and the center is just set. Allow the cookies to cool in the pan.