Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour, baking powder, pumpkin pie spice, and salt. In another bowl, whisk together the pumpkin puree, eggs, granulated erythritol, and vanilla extract. Gradually add the dry ingredients to the wet mixture and stir gently until just combined.

Drop rounded tablespoons of the batter onto the prepared baking sheet, leaving space between each. Bake for 15-18 minutes until edges are lightly golden. Allow to cool completely.

In a mixing bowl, beat together the softened cream cheese, unsalted butter, powdered erythritol, and vanilla extract until smooth and creamy.

Spread a generous amount of the cream cheese filling on the flat side of one cookie, then sandwich with another cookie. Chill in the refrigerator for at least 30 minutes before serving.