Preheat oven to 350F. Add the almond flour, erythritol, and baking powder to a mixing bowl and combine well.

In a separate bowl, combine the butter, pumpkin puree, vanilla, and liquid stevia.

Microwave the mixture for easier mixing if needed. Add the wet ingredients mixture and egg to the almond flour mixture.

Mix together well to form a pastelike dough.

Roll the dough into small balls and place these on a cookie sheet with a Silpat.

Press the balls flat and bake for 12–13 minutes.

Meanwhile, run the erythritol and pumpkin pie spice through a spice grinder to create a fine powder for the topping. Let this settle before removing the lid.

Remove the cookies from the oven, sprinkle with the topping, and let cool completely before serving.