Grease mini muffin pan.

Heat oven to 375

Cream butter and sugar until fluffy - usually about 2-3 minutes. Beat in egg. Add flour, baking soda and baking powder and mix until combined.

Roll into 1" balls and press centers down with pastry shaper - or the back of a teaspoon.

Bake for 8-10 minutes or until golden brown. Cool completely before filling.

Makes 48 cookie cups

Using a mixer and a whisk, beat whipping cream and powdered sugar until stiff peaks form. Stir in vanilla, pumpkin and cinnamon and mix well.

Pipe onto cookie cups using a pastry bag fitted with a 2M tip. Sprinkle with nutmeg if desired.

Makes 12-18

I suggest serving shortly after filling. You can refrigerate, but the cookie will soften a bit. Not bad, just not the cream + crunch you will have if you serve immediately. You can always refrigerate the mousse until ready to serve.