Preheat oven to 375℉ (190℃) and line a baking sheet with parchment paper.
Using a stand mixer or electric hand mixer with a mixing bowl to mix: cream cheese, heavy cream, pumpkin puree, lemon juice, pumpkin spice, and 2 tablespoon of the powdered sweetener. Mix until combined and creamy. Set aside.
Arrange cheese slices on parchment paper and bake for 5 to 7 minutes, or until the edges of cheese start to brown.
Remove from oven and let cool for 2 to 3 minutes (leaving the oven on) just enough to let the cheese get somewhat firm enough to fold, but not too hard.
Add 2 teaspoons of the cream cheese pumpkin mixture to the middle of a corner of each cheese slice.
Fold cheese over making a half-circle or triangle shape (depending on cheese slice shape) and gently press the outer edges with hands to close.
Return the baking sheet with the turnovers back into the 375℉ (190℃) oven and bake for 2 minutes more, just to warm the filling in the center and seal the edges. Remove from the oven and let cool for a minute or two.
Gently blot turnovers with a paper towel to absorb excess oil.
Sprinkle the turnovers with the 1 tablespoon remaining powdered sweetener.
Lightly sprinkle the turnovers with cinnamon & serve.
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Notes
*all nutritional data are estimates based on the products I used*