Preheat your oven to 325 F. Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
Mix together the almond flour, melted butter, erythritol, and cinnamon until evenly combined. Press firmly into the bottom of the prepared dish. Bake for 10 minutes until lightly golden.
Beat the softened cream cheese and erythritol together until smooth. Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and sea salt. Mix until completely smooth, scraping down the sides as needed.
Pour the filling over the pre-baked crust and smooth the top with a spatula.
Bake for 35 to 40 minutes until the edges are set and the center has just a slight jiggle. Do not overbake.
Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing into bars.
