Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Add the pumpkin purée, almond flour, protein powder, sugar-free maple syrup, salt, pumpkin pie spice, rolled oats, chocolate chips, and sugar alternative to a large mixing bowl. Mix until a thick, cohesive dough forms.
Divide the dough into 10 equal portions. Roll each portion lightly and arrange them on the prepared baking sheet.
Press each portion down with the tines of a fork. Turn the fork and press again in the opposite direction to create a crosshatch pattern.
Bake for 8–10 minutes, until the cookies look set.
Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. They will firm up as they cool.
