Combine softened butter, powdered sugar and flour in mixing bowl. Beat with paddle on electric mixer on medium speed until butter is in very fine pieces. Reduce speed to low and slowly add egg whites. Cream until smooth. Preheat oven to 350°F. Place template
on silicone mat. Use large spatula to spread tuile batter across template, completely filling in each cavity. Continue spreading back and forth until each cavity is full and smooth, and all excess batter is removed from top of template. Carefully lift off template. Put silicone mat on baking sheet and bake for 6 minutes. Check cookies every minute or so to prevent burning. Remove cookies from oven when the edges are just starting to brown. Quickly release cookies with spatula and place over small cup or mold. Cookies should become firm and crispy within a few minutes.
Melt real chocolate. Cool to room temperature. Beat cream cheese on electric mixer until smooth. Add pumpkin and spice and mix until combined. Stir together chocolate and cream mixture. In separate bowl, whip heavy cream until cream forms stiff peaks. Gently fold whipped cream into chocolate and cream cheese mixture. Fill pastry bag fitted with #32 tip with mixture and pipe into prepared tuile cups.