Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl whisk together the almond flour, arrowroot powder, baking soda, salt, ground cinnamon, and ground nutmeg.

In another mixing bowl whisk together the eggs, pumpkin puree and coconut oil.

Add the wet ingredients to the dry. Stir with a wooden spoon until the ingredients are well incorporated and a batter forms.

Take a heaping tablespoon of the batter and place it on the parchment paper lined baking sheet. Repeat until all the batter is used.

Bake the biscuits in the oven for 15-20 minutes, until a toothpick comes out of the center clean.

Cool on a wire rack.