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. (For nut-free fat bombs, skip this step.)

In a medium-sized pot over medium-low heat, heat coconut oil until melted and cream cheese until softened. Pour coconut oil and cream cheese mixture into mixing bowl. To mixing bowl, add pumpkin puree, golden monk fruit sweetener, and pumpkin pie spice. Using an electric mixer, mix mixture until smooth and incorporated.

Spoon mixture into silicone mold cavities, top with 1-2 toasted pecan(s), and sprinkle with cinnamon. Place silicone mold in freezer and freeze until solid, about 4 hours, before popping fat bomb out from silicone mold cavities.