Preheat the oven to 350°F and lightly grease a mini muffin pan. Divide the sugar cookie dough into 8 equal pieces and press each piece into the bottom and up the sides of the muffin cups to form small shells.

Bake the cookie cups for 10 to 12 minutes until the edges turn golden. Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a mixing bowl, combine the pumpkin puree, softened cream cheese, brown sugar, and pumpkin pie spice. Stir until the mixture is smooth and evenly blended.

Spoon the pumpkin filling into each cooled cookie cup, filling them nearly to the top. Add a small dollop of whipped cream on each one.

Finish by scattering Halloween sprinkles over the whipped cream before serving.