Add the coconut flour, salt, pumpkin pie spice, and baking powder to a mixing bowl and whisk to combine. set aside

Add the pumpkin, maple syrup, vanilla extract, and eggs to a separate mixing bowl

Whisk well to combine

Add the dry ingredients to the wet, whisking until thoroughly mixed

Form the cookies and place them on a baking sheet (they will not rise, so the shape that you form will stay that way for the most part)

Bake the pumpkin cookies at 350 degrees for 10-12 minutes, or until the bottoms are lightly brownied. The cookie will stay soft.

Gently transfer cookies to a cooling rack using a spatula (they will be delicate while hot)

While the cookies are cooling, make the frosting

Add the cream cheese and powdered sugar to a mixing bowl and beat until combined (be sure to do this step first and not mix all of the ingredients at once)

Add the greek yogurt, maple syrup, and vanilla extract

Use an electric mixer to beat until silky smooth

Once the cookies have cooled, add a generous dollop of frosting to the top, using a spoon to swirl the tops

Chill the pumpkin cookies in the fridge for at least 1 hour before serving