Add coconut flour, oil and sugar to food processor along with arrowroot, salt, pumpkin puree. Blend just until mixed.
With clean hands, form into tablespoon sized balls on a parchment lined cookie sheet. With you thumb, imprint the cookies to fit a dollop of raspberry jam. Set on cookie sheet and finish forming all the cookies. Fill with jam and bake at 350 degrees for 25-30 min. Check around 20 minutes in to make sure jam is not oozing out. If that happens, take cookies out of oven. Let cool and store in an airtight container on counter for up to 4 days.