Preheat oven to 350º F.

Line two cookie sheets with parchment or silicone mat

Sift almond flour, salt, baking soda, granulated sweetener and pumpkin pie spice into a medium bowl.

Add coconut oil and mix in.

In a separate bowl, whisk together eggs, pumpkin puree, almond milk and vanilla extract.

Add wet ingredients to dry ingredients and mix until completely combined.

Drop by 1/4 cupfuls onto prepared sheets, leaving 2 inches between cookies. Five cookies will fit on each sheet.

Using fingers, form each cookie into a circle

Place cookies in preheated oven. Bake for 18 to 22 minutes. Cookies are done when the center springs back when touched.

When cookies are finished baking, remove them from oven and allow to cool one minute on the tray. Remove from tray and place on a cooling rack. Allow to cool completely before adding filling.

In a medium bowl, beat cream cheese and butter until smooth and fluffy. Add sweetener and vanilla and blend in thoroughly.

In a separate bowl, whip cream until stiff peaks form.

Fold about 1/3 of the whipped cream into the cream cheese mixture to lighten.

Add remaining whipped cream to the mixture and fold in gently.

Using a pastry bag, pipe filling on five of the pumpkin cookies. Top with the remaining five cookies. Store covered in the refrigerator until ready to eat.