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1
Preheat oven to 350 degrees F.
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2
Place butter and softened cream cheese in a small microwave safe bowl.
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3
Melt in microwave on medium setting stirring every 15 seconds until melted.
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4
Set aside.
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5
In a large mixing bowl, add cookie mix, melted butter and cream cheese mixture, egg, vanilla extract, cocoa powder and cake flour.
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6
Stir until dough forms.
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7
Sift together 2 tablespoons each of cocoa powder and cake flour to use for dusting board and rolling pin.
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8
Roll out dough 1/8-inch thick.
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9
Using cutters slightly bigger than petits fours molds, stamp out cookies.
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10
Fit cookies into molds and cut off excess.
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11
Bake in batches for 8 to 10 minutes.
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12
Let cool for 5 minutes before removing from molds.
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13
Cool completely on wire racks.
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14
To make the filling, scoop out into separate bowls the pie fillings of the thawed cheesecake and baked pumpkin pie.
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15
Be careful not to get any of the crusts.
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16
Discard the crusts.
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17
Add heavy cream and beat each filling with a wire whisk to smooth out consistency.
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18
To assemble, using pastry bags or zip-top bag with a star tip, hold the bag on its side and spoon in half of the cheesecake filling.
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19
Then spoon half of the pumpkin filling on the other side.
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20
Test the frosting by squeezing the bag until both fillings come out.
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21
Fill 2 more pastry bags or zip-top bags, 1 with the remaining cheesecake filling and the other with the pumpkin filling.
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22
Add fillings to petits fours.
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23
To make the chocolate icing, remove lid and foil seal from chocolate icing.
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24
Heat in microwave for 30 seconds and stir.
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25
Pour into small zip-top bag.
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26
Snip off tiny opening in corner of bag.
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27
Drizzle over petits fours.
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28
Garnish with an espresso bean.
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29
Cook's Tip: A tomato sauce or tomato paste can works great as a cookie-cutter for the petits fours.
