Preheat oven to 350 degrees
While the caramel is cooling, sift the coconut flour, tapioca starch, cocoa powder, baking soda, and salt into a medium sized bowl
In a separate bowl, combine the pumpkin puree, melted ghee, maple syrup, and vanilla extract. Once combined, add the mixture to the dry ingredients and mix until well incorporated
Once the caramels are hard, roll into balls
Taking about two tablespoon amount of the cookie mixture, roll into a ball and press a frozen caramel ball into the center. Work the cookie mixture around the caramel making sure to cover it completely. Place the cookie on the baking tray and continue with the remaining dough until you have 24 cookies
Sprinkle each cookie with a touch of the coarse salt and place in the oven
Bake for 25 minutes and then rotate the baking tray in the oven
The cookies will take about 45 minutes in the oven. They are done when they are slightly crispy on the edges and start to crack on top. Cool before enjoying