Preheat oven temperature according to the cookie dough package. Line regular-sized muffin tins with parchment cups.

Put one ball/square of premade pumpkin cookie dough in a single layer, one to each muffin tin.

Bake according to the cookie dough package in the center of the oven. Once golden brown, remove from oven and immediately use the back of a spoon (I used a measuring tablespoon) to create a small bowl in the middle of the cookie, pushing the sides of the cookie up the pan.

Allow to cool completely.

Add nut butter, maple syrup, and coconut oil to a heavy-bottomed saucepan. Gently heat over low heat being careful not to boil and stir until fully combined.

Remove from heat and stir in the pecans, vanilla, and salt.

For the best results, allow to chill in the freezer for about 30 minutes or the fridge for about an hour.

Melt the chocolate chips and coconut oil using the double boiler method on the stove, or use a microwave.

Once melted, pour evenly over each cookie cup.

Place back in the freezer for 15 minutes, or fridge for 45 minutes until the chocolate has set.