Prep your tools: Line a baking sheet with parchment or set out silicone candy molds. If you don’t have molds, you’ll scoop the mixture onto the sheet later.

Soften the base: In a mixing bowl, add softened cream cheese and butter. Beat with a hand mixer on medium until smooth and fluffy, about 1–2 minutes. Avoid lumps—they’ll show in the final texture.

Add the fats and flavor: Pour in the cooled melted coconut oil. Beat again until fully incorporated. Mix in vanilla and salt.

Blend in pumpkin: Add the pumpkin puree and beat until the mixture is uniform. If it looks separated, keep mixing until creamy. Scrape down the bowl as needed.

Sweeten and spice: Add powdered sweetener and pumpkin pie spice. Start with the lower amount of sweetener, taste, then add more if you prefer a sweeter bite. Mix until smooth.

Adjust thickness: If the mixture seems too loose (some pumpkin purees are wetter), beat in 1–2 tablespoons of almond flour to firm it up. The mixture should be spoonable but hold a soft peak.

Chill briefly (optional but helpful): Refrigerate the bowl for 15–20 minutes to make scooping cleaner and to help the bombs set faster.

Portion: Spoon 1–2 tablespoon portions into molds or onto the parchment-lined sheet. Smooth the tops if you like. Sprinkle with a light dusting of cinnamon or crushed pecans if using.

Set: Freeze for 30–45 minutes, or refrigerate for 2–3 hours, until firm enough to handle.

Store: Pop the set fat bombs out of the molds and transfer to an airtight container. Keep them chilled until ready to enjoy.