Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, combine the flaxseed meal and water. Set aside for 5 minutes to thicken.
In a large mixing bowl, whisk together the flax egg, pumpkin puree, almond butter, and maple syrup until creamy. Add protein powder, coconut flour, pumpkin spice, and baking soda. Use a wooden spoon or spatula to combine until a soft dough forms.
Use a small cookie scoop to distribute dough on to the prepared baking sheet. Slightly press down each cookie with the back of a fork. Bake for 15 minutes.
Allow to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.