Preheat your oven to 375°F and grease a large baking sheet with cooking spray. Unroll the pie dough on a clean surface and use a 4-inch round cookie cutter to cut circles out of the dough. Place these circles on the prepared baking sheet. Fold about 1/4 inch of the edge of each circle into the center and crimp the edges. Repeat this process with the second sheet of pie dough.
In a medium bowl, combine the canned pumpkin puree, sweetened condensed milk, vanilla, pumpkin spice, and salt. Spoon this delicious filling into each of the pie crust circles.
Bake until the crust turns golden and the filling sets, which should take around 20 minutes.
Top your little cookies with whipped topping and a sprinkle of pumpkin spice before serving.