Preheat and prep: Set the oven to 350°F (175°C). Line an 8x8-inch pan or a 9-inch round pan with parchment and lightly grease the sides.

Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Break up any lumps.

Beat wet ingredients: In a separate bowl, whisk the pumpkin puree, eggs, melted butter, vanilla, and sweetener until smooth. If the batter looks very thick, add 2 tablespoons of heavy cream or almond milk.

Combine: Add the dry mixture to the wet and stir until just combined. The batter should be thick but spreadable. If it’s too stiff, add another tablespoon or two of cream.

Fill the pan: Spread the batter evenly in the prepared pan, smoothing the top with a spatula.

Bake: Bake for 22–28 minutes, until the top is set and a toothpick comes out mostly clean with a few moist crumbs. Avoid overbaking.

Cool completely: Let it cool in the pan for 10–15 minutes, then lift out with the parchment and cool fully on a rack.

Make frosting (optional): Beat cream cheese and butter until fluffy. Add powdered sweetener, vanilla, and a pinch of cinnamon. Beat in cream 1 tablespoon at a time until smooth and spreadable.

Frost and serve: Spread frosting over the cooled cake. Slice into 9–12 pieces. Enjoy as is, or dust with extra cinnamon.