Gather all the ingredients.
Preheat oven to 325F.
Melt butter in a small bowl in the microwave (about 45-60 seconds).
Use a large mixing bowl to combine Almond Flour, sweetener, cream cheese, melted butter, vanilla extract, canned pumpkin and pumpkin spice. Mix well for about 1 minute with a hand/stand mixer. Note - make sure melted butter is at room temperature when pouring otherwise it will 'cook' the batter.
Roll the dough into 1 inch size balls and place on a silicone baking mat or greased baking sheet.
Press down the dough balls using your palm of your hand to roughly 1/4 inch thickness.
With your thumb, make an imprint and press about 3/4 the way down.
Bake at 325 F for 12 minutes.
Meanwhile, in a small mixing bowl, combine cream cheese, sweetener and vanilla extract. Mix with a fork until smooth. Note - If cream cheese is too hard to mix, just put bowl in the microwave for a few seconds.
After 12 minutes, take the cookies out and if the indents have flattened out just use the back of a teaspoon measure or small spoon and indent cookie once more to make a little imprint for the cream cheese mixture. Fill the cookies with cream cheese mixture with either a spoon or piping. I piped the cream cheese mixture and pressed it down with the back of a spoon before putting back into the oven.
Place cookies back in the oven for an additional 5 minutes or until edges start to slightly brown. Once done, wait at least 10 minutes for cookie to cool down prior to handling. We prefer enjoying the cookies once they have completely cooled down and hardened, which takes about 1 hour, but it's up to you!