These little bite-sized pumpkin tassies in a sugar cookie crust are cute little treats for the holiday season. They’d be perfect to set out on a tray so people can help themselves. No plates or utensils needed.
A few weeks ago I had fun cooking with Coffee-mate. Did you know that you could use Coffee-mate in recipes to add flavor and sweetness? I had no idea. But this is welcome knowledge since I always have Coffee-mate in my refrigerator.
My first attempt at using Coffee-mate was some Pumpkin Spice Bread French Toast and it was amazing. Then I used it in these Pumpkin Tassies and it did a great job of flavoring the pumpkin filling. I used Pumpkin Spice Coffee-mate which is my favorite flavor to put in my coffee this time of year.
I also used some Coffee-mate to flavor up the whipped cream. Fabulous! If you didn’t think whipped cream could get any better, it can.
Some crunchy pecans and a sweet sugar cookie crust finish the recipe off.
- 3/4 cup canned pumpkin
- 1/4 cup light brown sugar
- 1 egg, lightly beaten
- 2 tablespoons Pumpkin Spice Coffee-mate
- 2 tablespoons half and half
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cream of tartar
- 1/4 teaspoon nutmeg
- 1 cup butter, softened
- 1 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup heavy cream
- 1 1/2 tablespoons Pumpkin Spice Coffee-mate
Preheat oven to 375 degrees.
In a medium bowl, combine pumpkin, brown sugar, pumpkin pie spice, salt, egg, Coffee-mate, and half-and-half. Whisk well to combine. Set aside.
To make dough, combine flour, baking soda, 1/4 teaspoon salt, cream of tartar, and nutmeg in a medium bowl. Whisk to remove any lumps.
Use an electric mixer to cream butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula once or twice.
Add vanilla and then eggs one at a time, stopping to scrape the sides of the bowl between egg additions.
With mixer on low speed, add flour and mix just until blended.
Spray mini muffin tins lightly with cooking spray. Have some flour available to dip your fingers in to prevent dough from sticking. Using a scant tablespoon of dough per muffin cup, use your fingers to press dough along the bottom and up the sides of the muffin cups.
Fill each dough-lined cup almost to the top with filling. Top with pecans.
Place in oven and bake 10-12 minutes. Let tassies cool in pan for several minutes before removing.
For whipped cream, using a cold bowl and beater, with an electric mixer beat heavy cream at high speed until medium peaks are achieved. Beat in coffee-mate.
You should be able to make at least 24 mini tassies.