Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Soften the dairy: Bring butter and cream cheese to room temperature so they mix smoothly. If needed, microwave in short bursts until just soft.

Cream it: In a large bowl, beat the butter, cream cheese, and granulated sweetener until fluffy, 1–2 minutes. Mix in the egg and vanilla until smooth.

Add pumpkin: Stir in the pumpkin puree. The batter may look slightly curdled—that’s normal and will even out when dry ingredients are added.

Whisk the dry: In a separate bowl, whisk almond flour, coconut flour, baking powder, pumpkin pie spice, and a pinch of salt. This prevents clumps and keeps the cookies tender.

Combine: Add dry ingredients to the wet mixture. Stir until a thick, sticky dough forms. If using chocolate chips or nuts, fold them in now.

Scoop and shape: Use a tablespoon or cookie scoop to portion dough onto the lined sheet, spacing about 2 inches apart. Lightly flatten the tops with damp fingers; they won’t spread much on their own.

Bake: Bake for 12–15 minutes, until the edges are set and the centers look just dry. They should feel soft—don’t overbake or they’ll dry out.

Cool: Let cookies cool on the pan for 10 minutes, then transfer to a rack. They’ll firm up as they cool.

Optional glaze: Mix 2 ounces softened cream cheese, 2 tablespoons powdered sweetener, a splash of vanilla, and a teaspoon of almond milk until smooth. Drizzle over cooled cookies.