In a mixing bowl, cream together the butter until light and fluffy, about 2-3 minutes. Gradually add in the flour, mixing until a soft dough forms.

Using the back of a measuring teaspoon, press into the dough balls to create small indentations.

Spoon about 1/2 teaspoon of pumpkin pie filling into each indentation. Preheat your oven to 350°F.

Place cookies on a lined baking sheet, about an inch apart, and bake for 15 minutes until lightly golden.

Let cookies cool for about 5 minutes, then glaze with a cream cheese mixture or dust with powdered sugar.