Preheat and Prep: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper. Soften the cream cheese and butter ahead of time for smooth mixing.

Make the Cheesecake Filling: In a small bowl, beat the cream cheese, powdered sweetener, vanilla, and a pinch of salt until smooth and fluffy. Chill in the fridge while you make the cookie dough. This helps the filling hold its shape.

Whisk Dry Ingredients: In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, spices, salt, and granulated sweetener. Breaking up any clumps here ensures a smooth cookie texture.

Cream Butter and Wet Ingredients: In a large bowl, beat the softened butter until creamy. Add the egg, pumpkin puree, and vanilla. Mix until combined and slightly fluffy.

Combine: Add the dry ingredients to the wet mixture. Stir just until a thick, scoopable dough forms. It will be softer than classic cookie dough—more like a soft batter, and that’s okay.

Portion the Dough: Scoop about 2 tablespoons of dough per cookie onto the lined sheets, leaving room to spread. You should get 16–18 cookies.

Create Wells: Using the back of a spoon or your thumb, gently press a shallow well in the center of each mound. Don’t press through to the parchment—just enough to hold filling.

Add the Cheesecake Filling: Spoon about 1 teaspoon of the cheesecake mixture into each well. If you like a swirl look, use a toothpick to gently marble the edges into the dough.

Bake: Bake for 11–14 minutes, until the edges are set and the tops look matte. Avoid overbaking; the cookies will continue to firm up as they cool.

Cool Completely: Let the cookies cool on the sheet for 10 minutes, then transfer to a rack. Chill for 20–30 minutes before serving for the best, cheesecake-like texture.

Optional Finish: Dust lightly with extra sweetener and a pinch of cinnamon, or dot with a few keto-friendly chocolate chips while still warm.