Lightly spray hands with coconut oil cooking spray, roll one bit of dough into a ball, then flatten it into a circle.
Place a small amount (think ½ teaspoon) of cream cheese mixture in the center, then flatten another ball of dough and carefully lay it on top.
Working slowly, pull the edges of the bottom piece of dough up and press it into the top dough until the cream cheese is completely sealed inside.
Gently squeeze the dough back into a ball shape.
In a shallow dish, combine the sweetener of choice and the pumpkin pie spice for the "sugar coating" of the cookie.
Roll in sweetener/spice mixture until well coated, then place on a greased baking sheet.
Using your fingers, lightly press the ball into a circle - the cookies do not spread, so they will keep their shape.
Bake for 10-11 minutes.
Allow to rest on the pan for 5-10 minutes before attempting to move.
Store completely cooled cookies in the refrigerator.
If you do not have the THM Baking Blend, you can use 1/3 cup each of almond flour, coconut flour, and flax meal.If you do not have the THM Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts.These cookies MUST cool for several hours for the best results. I know it will be tempting to eat one fresh from the oven, but they are very soft when they first come out of the oven.