Preheat oven to 350 degrees. Line muffin tin and place one golden oreo or gingersnap cookie at the bottom of each muffin tin.

In a large mixing bowl, beat together cream cheese, sugar, vanilla extract, and add one egg at a time until well combined. Add in pumpkin puree, pumpkin pie spice and flour, mix until incorporated and batter is smooth

Pour the filling mixture into muffin tins and bake for about 25-30 mins. While cheesecakes are baking, in a small bowl mix together sour cream, sugar, and vanilla

Once cheesecakes are done baking (should be slightly brown on top, when you take them out they will start to deflate to create a well for the topping) spread the sour cream mixture over the hot cheesecakes. Let cool and chill in refrigerator for a few hours before serving. Top with candy pumpkin right before serving