In a medium mixing bowl, Beat together cream cheese and pumpkin puree until smooth.

Add coconut oil and vanilla extract, mix well to combine.

In a small mixing bowl, combine protein powder, sweetener, coconut flour, spices, xanthan gum, and salt.

Add dry ingredients to the cream cheese mixture. With the mixer on slow, beat to combine.

Cover with plastic wrap and chill for 1 hour, or until firmed up.

Line a rimmed baking pan with parchment paper.

Run pecans though a mini food processor to finely chop, or finely chop them by hand. Evenly spread out on the prepared baking sheet.

Fit a large pastry bag with a coupler and large star tip, fill with the pumpkin pie fat bomb batter, being careful to avoid forming large air pockets.

Pipe out 20 rosettes of filling on top of the pecans, return to freezer for another 2 hours or so.

Serve, or transfer to an airtight container for storage in the freezer.