Ingredients:

Cookie Base and Topping
1 pouch Betty Crocker* Sugar Cookie Mix
1/4 cup (50 mL) cold butter
4 oz (125 g) cold cream cheese (half of 250 g package)

Pumpkin Filling
3 oz (95 g) cream cheese, well-softened
2 tbsp (25 mL) sugar
3 tbsp (45 mL) canned pumpkin (not pumpkin pie filling)
2 tsp (10 mL) all-purpose flour
1/4 tsp (1 mL) pumpkin pie spice

Method:

Heat oven to 350F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in centre of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.