Keto Pumpkin Fat Bombs

1/2 cup coconut oil 4 oz cream cheese, softened 1/2 cup pumpkin puree 1/4 cup stevia or 1/2 cup Monkfruit Sweetener 2 tsp pumpkin pie spice 1/4 tsp cinnamon Optional chocolate layer: 1/3 c coconut oil, melted 1 tbs unsweetened cocoa powder

In a medium pot over medium heat, melt coconut oil and cream cheese, stirring well until combined. Remove from heat and mix in remaining ingredients. For optional chocolate layer, mix coconut oil and cocoa powder. Divide mixture between molds filling only about 1/4 of the way full. Freeze for about 5-10 mins. Once coconut oil layer is solid, scoop pumpkin mixture into silicone mold and sprinkle with cinnamon for garnish. Place mold in freezer and freeze for about 4 hours or overnight Store in airtight container once set and enjoy!