• Preheat oven to 375 degrees. Spray two 12-cup mini muffin tins with cookie spray (I like the cookie spray with flour in it) and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar on low speed until fluffy. Stir in extracts and egg, mix well, scraping down the sides as needed.
• On low speed, mix in the flour and baking soda until just combined.
• Using a medium cookie scoop or tablespoon, scoop cookie dough into prepared baking tins. Using a teaspoon, press the mixture down into each tin, creating a cup, and pressing the dough up the sides. Make sure you don’t press all the way through to the bottom, just enough to hold the filling. It will puff up during baking, so don’t worry when you see that!
• Bake for 8-10 minutes, until cookies are starting to lightly brown. Remove from oven and use teaspoon to press the centers back down (they will puff up during baking), carefully place a candy in the hole, and allow to cool completely.

To make the frosting:

• Meanwhile, place the butter in the bowl of a mixer and beat on medium speed. Slowly add in the powdered sugar a half a cup at a time or until desired consistency is reached. Add in the vanilla and food coloring and mix for an additional minute.
• Pipe the icing onto cooled cookies. Place a Mellowcreme pumpkin on top of each cookie and enjoy!!