Preheat the oven to 325 degrees F.
In the bowl of a stand mixer, cream together the butter, granulated swerve, and brown swerve until light and fluffy.
One at a time, beat in the vanilla, egg, and pumpkin puree, mixing until thoroughly combined and scraping down the sides of the bowl after each addition.
In a separate bowl, sift together the coconut flour, collagen peptides, baking powder, baking soda, salt, and pumpkin spice.
Slowly mix the dry ingredients into the wet, stopping to scrape down the sides of the bowl as needed.
Scrape the dough out onto a sheet of plastic wrap, form it roughly into a disc, and wrap the dough up in the plastic wrap. Chill the cookie dough for 30-60 minutes.
While the dough is chilling, mix together the swerve and cinnamon to create the cinnamon "sugar" snickerdoodle coating.
Scoop the dough into heaping tablespoon sized balls, and roll the dough balls in the cinnamon "sugar" to coat them.
Evenly place the cookies on parchment lined cookie sheets, and gently flatten them slightly with the heel of your palm or the bottom of a clean glass.
Bake at 325 degrees F for 10-15 minutes, turning and rotating the cookie sheets halfway through the baking time, and being careful not to let the edges brown too much.