Fresh Ginger-Pumpkin Tassies

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

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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