I used my gingersnap cookie recipe and when they came out of the oven, I smooshed them down to be a bit flatter. Now that I am typing out the recipe, I realized I used the whole can of pumpkin, not a cup...wonder what the difference is. They tasted great, maybe next time I'll make them look as good as the picture. I'm not much of the garnishing type.
12 ounces cream cheese (softened)
3/4 cup sugar
1 tbsp cornstarch
1 tsp pumpkin pie spice (1/2 tsp cinnamon, 1/4 tsp nutmet, 1/4 tsp ginger, 1/8 cloves)
1 cup canned pumpkin
1/3 cup karo syrup
Line muffin pans with baking cups and place 1 cookie in each. Beat cream cheese, sugar, cornstarch and pumpkin pie spice in the mixer. Add eggs and mix well. Add pumpkin and syrup and beat for 1 minute. Pour filling into baking cups over the cookie, dividing evenly. Bake in a preheated 325 oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired.