Combine room temperature butter and cream cheese in a bowl using a hand mixer. Add the erythritol and the vanilla extract, and combine once more.
In a separate bowl combine the coconut and almond flour and add it to the wet mixture in two parts using the hand mixer to combine. Dough should be easily morphed with hands - not too wet or too crumbly.
Pour the dough onto parchment paper. Cover with another piece of parchment paper and roll it out flat and even to create a rectangle.
Spread the pumpkin filling over the surface of the flattened dough leaving the edge (about an inch) furthest from you clean of any filling.
With the clean edge facing away roll the dough in a circle, using the parchment paper to guide the roll. Ba carrful as to not crack the dough too much as it rolls.
Once the dough is in pinwheel formation wrap the parchment paper around it and place it in the fridge for two to 4 hours.
Note: Four is best so the cookies don't split when you cut the dough.
After four hours have passed, remove the dough and cut it into cookies about 1/2 an inch thick. Place them all onto a baking sheet on parchment paper (they will not spread in the oven) and bake at 350 degrees for 18 minutes.
Allow them to set for at least an hour, but our favorite way to make them is a day in advance! Enjoy!
Note: We were able to make 24 cookies out of our dough! They will last in the fridge up to one week.