Preheat your oven to 350F.

Mix your almond flour, flaxseed meal, erythritol and spices together.

Microwave your butter and coconut oil to melt it (about 30 seconds).

Mix together your dry ingredients and your butter/coconut oil.

Add your pumpkin puree and egg and mix it all in well together.

Roll the dough into balls and lay them on a baking sheet.

Press the dough down and put them in the oven. Cook for 12-15 minutes.

For the icing, mix together all the ingredients with a fork and then mix it together with a hand blender until it's fluffy.

When the cookies come out the oven, let them cool and then move them into the refrigerator overnight. They will be soggy-ish when you taken them out the oven, but will harden up in the fridge.

Put your icing into a Ziploc bag, cut off the corner, and ice the cookies.