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

In a bowl, combine the egg, butter, pumpkin puree, and vanilla extract. Whisk together to combine well.

In another bowl, add in the almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together to combine well.

Combine the wet ingredients into the dry ingredients bowl. Mix together until combined well.

Form the dough into balls using your hands and place on the lined baking sheet until all of the cookie dough has been used up.

Using a spatula, flatten the cookies. Place in the oven and let cook for 10 - 12 minutes or until golden brown in color. Then remove from oven and allow to completely cool on a cooling rack.

In a bowl, using a hand mixer, mix together the cream cheese with the butter and powdered erythritol. Mix to combine well.

Spoon the frosting on top of the cooled cookies and let sit in the refrigerator for 60 minutes to set.

Serve and enjoy!