In a medium sized bowl, combine almond flour, coconut flour, coconut crystals, cinnamon, salt, and baking soda. Set aside.
In a stand mixer (or other separate bowl), combine pumpkin, butter, eggs, honey, and vanilla until all ingredients are well incorporated.
Slowly add the dry ingredients to the wet, until a thick dough is formed.
Place dough in the refrigerator while you prepare the filling.
In a small bowl, combine all filling ingredients until everything is well incorporated.
Remove dough from refrigerator and place on a piece of parchment paper sprinkled with a little almond flour.
Sprinkle more almond flour on top, then cover with another piece of parchment paper.
Roll out dough into a rectangle shape, about 1/2 inch thick.
Spread filling all over dough using the back of a spoon.
Starting with a short end, roll dough into a log. (WARNING: This part is not super easy. I found it helpful to cut the rectangle in half longways, and roll one of the pieces at a time. I also found it helpful to use a spatula, putting it under the dough to help keep flipping it as you go. Don’t worry if the dough “breaks” or “cracks” during this step. Just form it back together with your hands as you go).
Cut logs into 2 inch pieces (I got about 12).
Place on a baking sheet lined with parchment paper.
Bake for 15-20 minutes, keeping an eye on them so they don’t burn!
While they are baking, prepare the frosting by mixing together honey and coconut butter.