Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment, leaving flaps to lift out later. Lightly grease the sides.

Mix dry ingredients. In a large bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.

Whisk wet ingredients. In another bowl, whisk eggs, pumpkin puree, granulated sweetener, melted butter, almond milk, and vanilla until smooth.

Combine to make batter. Add the wet mixture to the dry and stir just until no dry spots remain. The batter will be thick but spreadable.

Make the cinnamon swirl. In a small bowl, mix melted butter, brown-style sweetener, cinnamon, and a pinch of salt until glossy.

Layer and swirl. Spread half the batter in the pan. Spoon half the cinnamon mixture over it in ribbons. Add the remaining batter, then dot the top with the rest of the cinnamon mixture. Use a knife to gently swirl in figure-eights without overmixing.

Bake. Bake for 25–32 minutes, until the center is set and a toothpick comes out mostly clean with a few moist crumbs. Do not overbake.

Cool. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment. Cool to barely warm before glazing.

Make the drizzle. Beat cream cheese, powdered sweetener, vanilla, and a pinch of salt until smooth. Thin with almond milk to a pourable consistency.

Finish and serve. Drizzle over the warm cake. Slice into 9–12 squares. Enjoy warm for the gooey cinnamon roll effect.