Preheat oven to 350 F
Line an 9"×4" loaf pan with parchment paper. Leave it a little hanging on the sides. It’ll be easier to get it off the pan.
In a mixing bowl, sift together the coconut flour, pumpkin spice, baking soda and baking powder. Keep aside.
With a stand mixer fitted with a whipping attachment, or hand-held electric mixer, whip the eggs (on high) until pale yellow (almost white) and triple in volume. It might take anything between 5 to 10 minutes, depending on the power of your mixer.
While the eggs are whipping, in a mixing bowl, sift together the coconut flour, pumpkin spice, baking soda and baking powder. Keep aside.
In a separate bowl, combine the pumpkin puree, vanilla extract, maple syrup, and coconut oil. Whisk it well with a wire into a smooth mixture.
Once the eggs are well whipped, reduce the speed to low and add pumpkin puree mixture, a couple of tablespoon at a time, till everything is homogeneously mixed.
Now, remove the whipping attachment and attach the paddle attachment.
At a very low speed add the coconut flour-spice mixture in small batches, and gently mix until just incorporated. Do not overmix.
Add ¼ cup of raw pepitas and gently fold in with a spatula.
Spread batter evenly into prepared loaf pan and smooth the top.
Gently sprinkle the remaining two tablespoons of raw pepitas on top.
Bake for 55 minutes in the preheated oven. A skewer or toothpick inserted into the center of the loaf should come out clean. If the loaf is still under baked and the pepitas on top begin to burn, loosely cover the pan with aluminum foil.
Coconut flour is very crumbly when warm. Let it sit the pan for 15 minutes before transferring it to a wire rack, to cool it completely. Slice only when completely cooled.