The cookie part of these cookie cups stays fresh in the freezer for up to 3 months. The pumpkin buttercream will freeze for up to 1 month. Keep them sealed separately in airtight containers, and let them thaw in the fridge overnight before assembling and serving them.
Preheat your oven to 350°F and spray a 24-cup mini muffin tin (or 2 tins with 12 cups) with nonstick cooking spray.
Divide the cookie dough between the 24 cups, putting about 1 tablespoon in each. Bake the cookie cups for 12-14 minutes, or until they turn golden brown and crisp around the edges.
Let the cookie cups cool in the pan for several minutes before removing them to a wire rack to cool completely.
Slowly melt one stick (1/2 cup) butter in a pan over medium-low heat, then cook it slowly until the butter turns a dark golden brown and starts to smell nutty.
Remove the pan from the heat and cool the butter to room temperature. Place the remaining softened 1/2 stick of butter in the bowl of a stand mixer and beat it until it turns creamy.
Slowly beat in the browned butter, then add the brown sugar, pumpkin puree and pumpkin pie spice, beating until everything has combined.
Gradually add the powdered sugar and beat the mixture until it turns thick and fluffy.
When the cookie cups are cooled, pipe on the browned butter pumpkin spice frosting and serve them.
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