In a large bowl, mix together the almond flour, flaxseed meal, spices, vanilla extract, and erythritol. Mix until fully combined.

Find a microwave-safe bowl or container. Add the coconut oil and butter to it. Microwave the butter and oil for about 30 seconds, until melted. Add the melted butter and coconut oil to the dry mix.

Stir everything together until well incorporated and a dough is beginning to form.

Add the pumpkin puree to the mixture.

Mix until well combined; the pumpkin will give the dough a more orange tint.

Add the egg and mix everything together well. Use a hand mixer for a more aerated dough.

Roll the dough into balls and place them on a greased baking sheet, or one lined with parchment or a Silpat.

Press the dough balls down into cookie shapes. Make sure that there's some space in between each cookie, because they expand a little as they bake. Bake for 12–15 minutes.

When the cookies are ready to come out of the oven, they won't look very cooked — they'll be pretty soggy in consistency. Place in the fridge for at least 2 hours, preferably overnight. Once they come out of the fridge, they should be hardened a bit.

When the cookies have cooled, prepare the frosting. Add the almond butter and cream cheese to a bowl. Mix these a little bit to lightly combine the ingredients.

Add the butter to the microwave-safe container used before. Microwave for about 20–25 seconds or until melted. Add the butter to the almond butter and cream cheese and mix well using a fork.

Add the vanilla and erythritol to the mixture and mix well. Add the heavy cream and stir until incorporated and the frosting is light in color.

Use a hand mixer to mix everything together and aerate the frosting. Transfer the frosting to a Ziploc bag and cut a hole in the corner of the bag to create a homemade piping bag.

Frost the cookies and transfer them to a cooling rack or container. Enjoy!