Preheat oven to 350° F. Line an 8x8 baking pan with parchment paper and set aside.
Crust: In the bowl of a food processor, add in coconut oil, 1/4 cup coconut sugar, room temperature egg, and 1 teaspoon vanilla extract. Process for 20-30 seconds until well combined.
Crust: Next add in almond flour, coconut flour, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes.
Crust: Add dough to the prepared baking pan. Use a rubber spatula or your hands to help you evenly spread the dough towards the edges. Bake for 9 minutes, then remove. Set aside to cool for 3-5 minutes.
Filling: In a large bowl, mix together the pumpkin puree, 2 eggs, almond milk, maple syrup, 1/4 cup coconut sugar, 1 teaspoon vanilla and pumpkin pie spice until smooth. Pour over the sugar cookie crust, and tap gently on the counter to remove any air bubbles. Bake for 50-60 minutes until set and filling no longer jiggles.
Remove and allow to cool completely at room temperature before covering. Refrigerate 6-8 hours or overnight. Cut into 12 bars.