Before starting, you want your cream cheese to be slightly softened but not so soft that it's going to be difficult to scoop into balls. Keep in mind that the cream cheese will soften more once the sweetener is added. I let mine sit out for about 15 minutes before starting. In a small mixing bowl, mix together the cream cheese and ¼ cup sweetener. Scoop ½ tablespoon balls and place on a parchment paper lined plate or small baking tray. The balls don't need to be perfect, they just need to be roughly round. (If for some reason your cream cheese is too soft to work with, you can put the cream cheese mixture in the freezer for a few minutes until firm enough to scoop.) Place cream cheese balls into the freezer until solid (about 15-30 minutes).

Preheat the oven to 350°F (177°C). Line a large baking tray with parchment paper.

In a large bowl, add almond flour and ½ cup sweetener. Stir until evenly combined. Add in pumpkin and stir until pumpkin is fully incorporated and a dough forms.

Use a 3 tbsp cookie scoop to scoop the dough. You should have enough for 12 balls. If you don't have a 3 tbsp cookie scoop, you can also do 2 scoops using a 1.5 tbsp cookie scoop or 3 scoops using a 1 tbsp cookie scoop. Flatten each ball slightly in the palm of your hand, then place a hardened cream cheese ball in the center. Wrap the dough around the cream cheese, sealing it completely. Roll gently to form a smooth ball.

Roll each stuffed dough ball in remaining ¼ cup sweetener to coat, then place on the prepared baking tray, spacing them about 2 inches apart. Gently flatten the tops of the cookies to form a disk about 2 inches wide.

Bake for 20 to 22 minutes, or until the cookies are lightly golden around the edges.

The tops of the cookies may still feel soft, but that is okay. Let cookies cool completely on the cookie sheet. When they are cooled, the exterior of the cookies should firm up. Store uneaten cookies in an airtight container in the fridge or freezer.