Measure out and prepare all of the ingredients. Preheat oven to 350F and line a baking pan with parchment paper.

In a bowl, combine the almond butter, pumpkin puree, and vanilla extract. Beat until combined well.

Crack in the egg and beat to combine well.

In a separate bowl, combine almond flour, coconut flour, baking powder, allulose, salt, and pumpkin pie spice. Whisk to combine well.

Add the flour ingredients into the wet ingredients and mix to combine well. Once everything is combined well, pour the mixture into a plastic bag, cut a small hole in the bottom corner.

On the parchment paper lined baking sheet, pipe the cookie dough into swirling circles. Leave enough room in between the cookies to bake. Once all of the dough is used, bake in the oven for about 20 minutes or until golden brown in color. Remove from oven and set aside to cool.

In a bowl, make the coconut frosting. Using a mixer, mix the coconut cream. Then add in coconut butter and mix for a few minutes.

Add in the powdered allulose and vanilla extract, mix to combine well. Once combined well, pour this mixture into a plastic bag and cut a small hole in the bottom corner.

Once the cookies are fully baked and have cooled, pipe the frosting onto the bottom of the cookies. Then add another cookie on to the top of the frosting to form pumpkin whoopie pies.

Serve and enjoy!