Fresh Ginger-Pumpkin Tassies

Like mini-pumpkin pies, these charming desserts have a creamy pumpkin filling fragrant with autumn spices in a simple flaky crust.

  • prep time 35 min
  • total time 1 hr 30 min
  • ingredients 12
  • servings 24

Ingredients

Crust

1 1/4
cups all-purpose flour
1/2
cup butter, softened
1
(3-oz.) pkg. cream cheese, softened

Filling

3/4
cup firmly packed brown sugar
1/2
cup canned pumpkin
3
tablespoons half-and-half
1
teaspoon grated gingerroot
1/2
teaspoon vanilla
1
egg

Topping

1/4
cup all-purpose flour
2
tablespoons brown sugar
1
tablespoon butter, softened
  • 1 Heat oven to 350°F. In large bowl, combine all crust ingredients; beat until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
  • 2 In medium bowl, combine all filling ingredients; blend well. Spoon scant tablespoon filling into each crust-lined cup. In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 teaspoon topping over each filled cup.
  • 3 Bake at 350°F. for 18 to 22 minutes or until puffed and tip of knife inserted in center comes out clean. Immediately run knife around edges of cookies. Cool cookies in pans for 5 minutes. Carefully remove cookies from muffin cups; place on wire racks to cool. Cool 30 minutes or until completely cooled.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    120
    (
    Calories from Fat
    55),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    45mg
    45%;
    Total Carbohydrate
    14g
    14%
    (Dietary Fiber
    0g
    0%
      Sugars
    8g
    8%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    4%;
    Exchanges:
    1 Starch; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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