Preheat oven to 375°F. Line a cookie sheet with parchment paper.

In a large bowl, combine all dry cookie ingredients. Add pumpkin, softened butter, and egg, and stir until dough forms. Place bowl of dough in the refrigerator while you make the filling.

Combine cream cheese, powdered sweetener, and vanilla in a bowl and stir until smooth.

Divide half of the dough into 12 small balls, flatten each one, and place on lined cookie sheet. Spoon about 1 tablespoon of cheesecake filling on the center of each cookie.

Repeat with remaining dough, place each flattened dough circle over the filling, and seal edges with your fingers.

Bake for 7-10 minutes. Allow to cool, and enjoy! To make the icing drizzle on top, just combine a small amount of powdered sweetener with a few drops of unsweetened almond milk.