In a small pan over medium heat, spray avocado oil cooking spray and toast pecans until fragrant. Remove from heat and set aside to cool.

In a medium-sized pot over medium-low heat, melt coconut oil and cream cheese until combined.

Pour coconut oil and cream cheese mixture into medium-sized bowl and add pumpkin puree, monk fruit sweetener, and pumpkin pie spice. Mix together using electric hand mixer.

Scoop mixture into silicone mold, top with toasted pecans, and sprinkle with cinnamon.

Place silicone mold in freezer and freeze until solid, about 4 hours.

Pop fat bombs out of silicone mold and enjoy!