Preheat your oven to 350° F. Line two cookie trays with unbleached parchment paper.
In a large mixing bowl, stir the butter, coconut sugar, maple sugar, and egg together until they are creamy. Add the maple syrup, pumpkin, baking soda, cinnamon, pumpkin spice, and salt. Stir until combined.
Add the oats, gluten-free flour, and tapioca flour. Stir until combined and the batter is smooth and creamy.
Using a cookie scoop (or a tablespoon) drop heaping scoops of the dough onto the cookie trays about 2" apart. No need to flatten the cookies.
Bake for 15-16 minutes. The edges should be starting to brown slightly and the centers should be set.
Once they come out of the oven, let the cookies cool for 5 minutes, then move them to a cooling rack. Top each cookie with a pinch of flakey sea salt. These cookies freeze well!