Pumpkin Chocolate Chip Cookie Cups:

• Preheat oven to 375 degrees and spray a 24 cup mini muffin tin with cooking spray.
• In the bowl of a stand mixer with the paddle attachment or with a handheld mixer, beat together the softened butter, pumpkin puree, brown sugar, and granulated sugar for about 3 minutes on medium high speed.
• Scrape down the side of the bowl and add in the egg and vanilla extract.
• Beat the mixture for another minute.
• In a separate bowl whisk together the flour, spices, baking soda, and salt.
• Pour the dry ingredients into the wet and beat on medium low speed just until combined.
• Fold in the mini chocolate chips with a rubber spatula.
• Using a small cookie scoop (2 teaspoon size), scoop the dough into the mini muffin tin.
• Bake in the oven for approximately 7-9 minutes or until done.
• Remove from the oven and use the back of a spoon or measuring spoon to press down the middle of the cookie cup forming a small crater.
• Remove the cookie cups from the muffin tin and place them on to a wire cooling rack to cool completely before frosting them.

Pumpkin Cream Cheese Frosting:

• In the bowl of a stand mixer with the whisk attachment or with a handheld mixer, whisk together all of the ingredients for the pumpkin cream cheese frosting until they are fluffy and smooth.
• Cover and chill the frosting for about 30 minutes to help it set up so it is easier to pipe or spoon into the cookie cups.
• Pipe or spoon some of the frosting into each of the cooled cookie cups and top with more mini chocolate chips if desired.