Biscoff Pumpkin Pie Cookie Cups

Heat oven to 350ºF. Grease 24 muffin cups and set aside.

In a large bowl, cut butter and cream cheese into sugar cookie mix until it is crumbly. Reserve 1 cup of mixture, add cinnamon and set aside. Scoop remaining mixture, 2 tablespoons at a time, over the bottoms of each muffin cup.

For the filling, in a separate bowl, combine softened cream cheese, pumpkin filling and Biscoff, stirring until smooth. Add the remaining ingredients and stir until blended. Place a generous scoop of filling onto each cookie crust. Top each cup with 2 teaspoons of reserved topping.

Bake for 18-20 minutes or until edges are set and golden brown. Let cups cool in pan completely. To remove, run a knife or spatula around the edge of each cookie to loosen.