Preheat the oven to 350 F (177 C). Grease a 12 ct. muffin pan. Cut strips of parchment paper long enough to lay across the bottom of the muffin cup with some excess parchment coming out of the cup and up onto the sides. These mini “slings” will help the cookie cup come out of the pan more easily.

Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the room temperature butter and sugar until light, fluffy and well combined. This takes about 3 - 4 minutes on medium speed.

Mix in the egg yolk and vanilla extract until well combined. Mix the flour and salt into the wet ingredients until just combined.

Using a large cookie scoop, transfer about 3 tablespoons (45 ml) of sugar cookie dough into each of the prepared muffins cups. Press the dough into the bottom of the cup and up the sides.

Bake for 10 minutes. While the cookies bake, make the pumpkin pie filling. After 10 minutes, remove the muffin pan from the oven. Using a teaspoon, reform the cookie cups by pressing the sides and bottom back into place.

In a clean mixing bowl, whisk cream cheese, pumpkin puree, granulated sugar, ground cinnamon or pumpkin pie spice and vanilla extract on low until smooth and well combined.

Transfer about 1 tablespoon (15 ml) of pumpkin pie filling into the par-baked cookies. I like to use a small cookie scoop to make this even quicker and easier. Bake an additional 10 - 15 minutes or until the edges of the cookie are golden brown and the pumpkin pie filling it set.

Cool the pumpkin pie filling cookies in the muffin pan for 30 minutes. Using the excess parchment paper, gently lift each mini pumpkin pie cookie cup out of the muffin tin. Cool an additional 30 minutes at room temperature. Transfer to the fridge to set or enjoy at room temperature.