Mini Pumpkin Tassies in Sugar Cookie Crust

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Pumpkin Tassies in a Sugar Cookie Crust

These little bite-sized pumpkin tassies in a sugar cookie crust areย 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.

Pumpkin Tassies in Sugar Cookie Crust

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 wasย  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.

Pumpkin Tassies in Sugar Cookie Crust

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.

Pumpkin Tassies in Sugar Cookie Crust

 

Pumpkin Pecan Tassies in a sugar cookie crust

Mini Pumpkin Tassies in Sugar Cookie Crust

Bite-sized pumpkin tassies in a sugar cookie crust. The filling is flavored with Pumpkin Spice Coffee-mate and topped with pecans.
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Course: Dessert

Ingredients

  • 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

Sugar Cookie Crust

  • 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

Whipped Cream

  • 1/2 cup heavy cream
  • 1 1/2 tablespoons Pumpkin Spice Coffee-mate

Instructions

  • 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.

Notes

You should be able to make at least 24 mini tassies.

Pumpkin Pecan Tassies in a sugar cookie crust

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16 thoughts on “Mini Pumpkin Tassies in Sugar Cookie Crust

  1. These are so cute Christin, I love bite sized treats like this ๐Ÿ™‚ The creamer sounds wonderful in the filling and whipped cream – so creative and I’ll bet super tasty too ๐Ÿ™‚

  2. I had no idea you could use creamer. It makes perfect sense as they come in so many delicious flavors. I guess I wouldn’t know because I only use half and half (yawn). These little tassies are just adorable and I’m sure they’re delicious!

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