• Preheat oven to 350°F. Spray a mini muffin pan with non-stick baking spray.

For the Cups

• In a large bowl, combine the flour and oats. Add the egg, water, and nut butter; mix well and shape into a small round.
• On a lightly floured surface, roll the dough into a ¼-inch thickness. Using a 2 ½-inch round cookie cutter, cut out 24 circles. (Use remaining dough to cut or shape into cookie garnishes.) Press the rounds into the prepared muffin pan. Bake for 30 minutes. Let the cups cool in the pan for 2 minutes. Remove the cups to a wire rack to cool completely.

For the Filling

• Mix the cream cheese and pumpkin purée in a medium bowl using a hand-held mixer or wooden spoon. Fill cups with cream cheese mixture and garnish with cookies.