Bite-sized pumpkin tassies in a sugar cookie crust. The filling is flavored with Pumpkin Spice Coffee-mate and topped with pecans.
Course Dessert
Ingredients
3/4cupcanned pumpkin
1/4cuplight brown sugar
1egg,lightly beaten
2tablespoonsPumpkin Spice Coffee-mate
2tablespoonshalf and half
1teaspoonpumpkin pie spice
1/4teaspoonsalt
1/2cupchopped pecans
Sugar Cookie Crust
3cupsall-purpose flour
1teaspoonbaking soda
1/4teaspoonsalt
1teaspooncream of tartar
1/4teaspoonnutmeg
1cupbutter,softened
1 1/3cupsugar
1teaspoonvanilla extract
2large eggs
Whipped Cream
1/2cupheavy cream
1 1/2tablespoonsPumpkin 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.