Preheat oven to 400 degrees. Line a baking pan with parchment paper.
Blend cream cheese and butter in a large bowl until smooth. Add the sour cream, pumpkin puree, eggs, vanilla extract, and orange extract and blend until combined.
Combine the almond flour, erythritol, pumpkin pie spice, and baking powder, and cinnamon in a separate bowl.
Add the dry ingredients to the wet ingredients, mix well. Drop soup spoonfuls of batter onto the cookie sheet. Recipe should make 12 thick cookies.
Bake for 15-20 minutes until slightly browned on top. Cool and serve or add icing. Once you ice the cookies you should place them in the refrigerator for 20 minutes until the icing hardens.
Mix powdered sweetener (Sukrin Melis) with cream cheese in a small bowl. Add orange extract and stir. Add heavy cream and stir again until smooth. To enhance the orange color and flavor use some orange water enhancer.
Use a pastry spatula or piping tool to cover the top of each cookie.
Try the cookies with or without the frosting. You can also add sugar-free chocolate chips to the batter for a real treat. Try mixing orange food coloring and adding to the frosting for a real Halloween color. You may also find that before cooking you will achieve a better result from a thicker batter. We allowed our batter to cool in the refrigerator for 15 minutes before baking.