Preheat the oven to 350° and spray a mini muffin pan(s) with non-stick cooking spray.

In a large bowl, mix butter, sugar, brown sugar, rum extract, and eggs together until combined.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Slowly add dry ingredients into wet ingredients and mix on medium speed until just combined.

Roll dough into ½ inch balls and press firmly into the bottom of the muffin pan.

Bake for 15-17 minutes until edges are golden brown and the middle of the cookie is fully set.

Take the end of a spatula and press into the middle of each cookie to create a cup for filling.

In a medium bowl, beat heavy cream until stiff peaks form.

In a separate bowl, whisk pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract together until combined.

Gently fold pumpkin mixture into the whipped cream until just combined.

Place mousse into the fridge until cookie cups are cool.

Pipe pumpkin mousse into each cookie bite, top with a little whipped cream, and sprinkle with just a little pumpkin pie spice on top of the whipped cream, and enjoy!