In a mixing bowl, combine the almond flour, low carb sweetener, pumpkin pie spice, xanthan gum, and baking powder. Whisk together well.

Cut the cold butter in with a pastry blender until it resembles corn meal. If you don't have a pastry blender, freeze the butter and then grate it, then fold it in until mixed with the dry ingredients.

In a separate mixing bowl, mix the pumpkin and softened cream cheese together first before adding it to the dry ingredients. Fold it in and knead it slightly into a circle to help combine everything.

Pat the dough out into a 1" thick circle. Use a pizza wheel or butter knife to cut the dough into 8 triangles. Place the triangles onto a parchment paper covered baking sheet. Place them in the freezer like this for about 1 minutes to help firm the butter and cream cheese back up so they retain their shape in the oven.

Preheat the oven to 400 F. Bake for 20-25 minutes. They should be golden brown on the top and edges and may appear more dough like still at this point, however they need to just rest and set on the counter. Allow them to cool to fully set before icing as well.

Combine the glaze ingredients and cover the tops as desired.