Preheat oven to 350 degrees F. Line a muffin tin with parchment paper liners and spray with coconut oil spray.
Place all the ingredients for the pumpkin filling in a food processor and blend until smooth.
Use a cookie scoop to scoop batter evenly throughout each greased muffin cup.
Place in the oven to bake for 20 minutes, until cooked through but still slightly jiggly. Let cool completely then place in the fridge for at least an hour before serving (overnight will work, too, if making ahead of time).
Peel back parchment paper from each cup, top with whipped cream, and sprinkle crumbled cookies on top before serving!!
*I blended my coconut milk before measuring. This mixes the cream and water that tend to separate in the can.