1-First Steps: Prep and Preheat Gather all your ingredients and preheat your oven to 350°F. This temperature works wonders for these bites, ensuring they bake evenly. Line a 12-cup mini muffin tin with paper liners or grease it lightly to make removal a breeze, just like in the directions provided.

2-Making the Crust: Mix the crust ingredients in a small bowl using a fork until combined. Press a rounded tablespoon of the mixture into each cavity of your mini cheesecake pan. This step creates a solid base that holds everything together nicely.

3-Preparing the Filling: Beat the cream cheese until it’s smooth and creamy. Add in the pumpkin puree, egg, sour cream, granulated sugar, and spices, blending until everything mixes well. Finish by stirring in the flour and vanilla extract for that perfect texture.

4-Baking and Cooling: Pour the filling evenly into the prepared crusts, then bake for 20 minutes until set. Let them cool for about 15 minutes before covering and chilling in the fridge for at least 2 hours. Top with whipped cream and a sprinkle of cinnamon before serving for an extra treat.