Preheat the oven to 375°F.In a bowl, mix together all the dry ingredients: almond flour, salt, baking powder, sugar, pumpkin pie spice and cinnamon.
Cut the butter into thirds, both ways, making 9 small pieces. Add them to the dry mixture and use your hands to squeeze the butter with the mixture, thoroughly, until there are no more chunks of butter. When it's fully incorporated, the mixture will feel and look like semi-wet sand in your hand.
In another bowl, mix well with a spoon the egg and pumpkin puree.
Pour the dry flour and butter mixture into the egg mixture and mix well with a spoon.
Lay a piece of parchment paper on the baking sheet and pour the dough onto the paper. Lay another piece of parchment paper on top of the dough.Using the paper to protect your hands, shape the dough into a circle that is about ½-inch high and 6 to 7 inches in diameter.
Remove the top piece of parchment paper and place the baking sheet in the middle of the over. Bake for 15 minutes, or until the top middle is firm to the touch.Allow it to cool before cutting into 6 equal slices.