In a mixing bowl, combine the almond flour, ground cinnamon, 1/3 cup powdered erythritol, and a dash of salt. Transfer this mixture into a parchment-lined baking dish or pan. Drizzle the melted butter over the mixture and stir well until all the dry ingredients are evenly coated. Press the mixture firmly into the bottom of the pan to form an even crust, then set aside.

In another bowl, beat the cream cheese together with 1/2 cup powdered erythritol until the mixture is smooth and creamy. Gently fold in the whipped topping until evenly combined. Carefully spread this cheesecake mixture over the prepared crust layer from Step 1, smoothing the top. Place the dish in the refrigerator while you prepare the next layer.

In a clean bowl, combine the pumpkin puree, sugar-free vanilla pudding mix, unsweetened almond milk, vanilla extract, and pumpkin pie spice. Mix thoroughly until the texture is smooth and creamy. Pour this pumpkin layer evenly over the cheesecake layer from Step 2, ensuring it is well distributed.

If desired, lightly sprinkle additional cinnamon and a bit more powdered erythritol over the top for extra flavor. Place the entire pan in your freezer to set for about 3 hours, until the bars are firm. Once set, remove from the freezer, slice into bars, and transfer to an airtight container. Store back in the freezer or refrigerator until ready to serve. I like to let the bars sit for 5 minutes at room temperature before serving for the perfect texture.