Preheat oven to 365 degrees.

In a medium bowl, combine the ingredients for the Pecan Pie Filling; set aside while you bake the cookie cups.

In a mixing bowl, combine the Pumpkin Spice Cookie Mix with the flour, egg and softened butter.

Shape the dough into 1 ¼ inch balls and place in a mini muffin tin that has been sprayed with non-stick cooking spray.

Make an indentation in the center of each cookie ball to form a cup.

Bake for 10 minutes.

Remove cookie cups from oven and reshape the indentations. You can use the back of a wooden spoon or the tool I share above works great. Do not use your thumb! The dough is very hot.

Spoon 1 tablespoon of the pecan pie filling into each cookie cup.

Bake for another 8 minutes or until the edges are golden brown.

Cool for 10 minutes before running a knife around the edge of each cookie cup to loosen.

Continue to cool in the pan for another 30 minutes before removing to make sure the cookie cups do not fall apart.