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Pumpkin Tarts
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Prep Time:
90 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Delicious pumpkin pie cookies with cream cheese pastry, spiced pumpkin filling, creamy icing, and chopped pecans.
Ingredients:
  • 12 ounces cream cheese, softened
  • 1 pound butter, softened
  • 0.25 cup white sugar
  • 4 cups all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1.5 teaspoons ground cinnamon
  • 3 eggs
  • 2 cups solid pack pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 0.5 cup butter
  • 0.5 cup vegetable shortening
  • 8 ounces cream cheese, softened
  • 1 (16 ounce) package confectioners' sugar
  • 1 (7 ounce) jar marshmallow creme
  • 1 cup finely chopped pecans, divided
Instructions:
  • Collect all the necessary ingredients and preheat the oven to 350°F (175°C).
  • Prepare the pastry dough by combining 12 ounces of cream cheese, 1 pound of butter, and sugar in a large bowl until fully combined. Gradually add the flour until dough is formed.
  • Divide the dough into 4 equal pieces, shape them into balls, and chill until ready to use.
  • Prepare the filling by blending 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt until creamy; add eggs one by one, mixing well after each addition. Stir in pumpkin, evaporated milk, and vanilla extract until the filling is silky.
  • Divide each dough ball in half, then further cut each half into 12 pieces to make a total of 96 pieces.
  • Press small pieces of dough into mini muffin cups to form crusts. Fill almost to the top with pumpkin filling, working in batches. Refrigerate any unused dough for the next batch.
  • Bake in the preheated oven for 25 to 30 minutes, until the filling sets and the crusts turn lightly golden brown. Let cool completely before frosting.
  • Cream together 1/2 cup of butter, shortening, and 8 ounces of cream cheese in a bowl until well combined. Stir in the confectioners' sugar and marshmallow creme until smooth and creamy.
  • Top the chilled tarts with the frosting using a spatula or piping bag. Sprinkle a handful of chopped pecans over each tart. Chill in the refrigerator until ready to serve.

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