Cute Festive Mini Pumpkin Tarts

Cozy, Easy Mini Pumpkin Tarts to Delight Your Family

These cozy mini pumpkin tarts are perfect for autumn gatherings, offering a delightful way to savor the seasonal flavors of pumpkin with a creamy filling tucked into a buttery crust. With each tart crafted from scratch, you’ll not only impress your friends and family but also fill your kitchen with the warm scents of spices and baked goods.

Cozy Easy Mini Pumpkin Tarts

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Delightful mini pumpkin tarts with a creamy filling in a buttery crust, perfect for autumn gatherings.

• Author: anytimesrecipegmail-com
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 96 mini tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 12 ounces cream cheese, softened
• 1 pound butter, softened
• 0.25 cup white sugar
• 4 cups all-purpose flour
• 1 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon salt
• 3 eggs
• 2 cups solid pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 0.5 cup vegetable shortening
• 8 ounces cream cheese, softened
• 1 (16 ounce) package confectioners’ sugar
• 1 (7 ounce) jar marshmallow creme
• 1 cup finely chopped pecans, divided

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Cream together 12 ounces of cream cheese, 1 pound of butter, and the white sugar until well mixed.
3. Gradually add 4 cups of flour until the dough is smooth and workable.
4. Divide the dough into four pieces, roll into balls, and refrigerate.
5. For the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt until smooth.
6. Beat in the eggs, then fold in 2 cups of pumpkin, evaporated milk, and vanilla extract.
7. Cut each dough ball in half, then each half into 12 pieces to make a total of 96 pieces.
8. Press each piece into mini muffin cups to form a crust, fill with pumpkin filling, and chill leftover dough.
9. Bake for 25 to 30 minutes until the filling is set and crust is golden brown.
10. Allow to cool before frosting with a mixture of 0.5 cup butter, shortening, 8 ounces cream cheese, confectioners’ sugar, and marshmallow creme.
11. Spread or pipe frosting on cooled tarts and top with chopped pecans.

Notes

Chill the dough for better shaping and don’t overfill the crusts to prevent spilling.

Nutrition

• Serving Size: 1 mini tart
• Calories: 180
• Sugar: 8g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg

Why You’ll Love These Mini Pumpkin Tarts

What’s better than enjoying individual pumpkin tarts that are easy to make and simply delicious? This family-friendly recipe creates enough tarts to share at a gathering or to keep all to yourself , all while being a comforting treat that embodies the spirit of fall. Get ready to elevate your dessert game!

How to Make Mini Pumpkin Tarts

Ingredients:

• 12 ounces cream cheese, softened
• 1 pound butter, softened
• 0.25 cup white sugar
• 4 cups all-purpose flour
• 12 ounces cream cheese, softened
• 1 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon salt
• 3 eggs
• 2 cups solid pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 0.5 cup butter
• 0.5 cup vegetable shortening
• 8 ounces cream cheese, softened
• 1 (16 ounce) package confectioners’ sugar
• 1 (7 ounce) jar marshmallow creme
• 1 cup finely chopped pecans, divided

Directions:

1. Begin by gathering all your ingredients and preheating your oven to 350 degrees F (175 degrees C).
2. For the pastry dough, cream 12 ounces of cream cheese, 1 pound of butter, and the white sugar together in a large bowl until everything is well mixed. Gradually add the flour until the dough feels smooth and workable.
3. Divide the dough into four equal pieces, rolling them into balls, and place them in the refrigerator until you’re ready to use them.
4. To prepare the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth. Beat in the eggs one at a time to combine, then fold in the pumpkin, evaporated milk, and vanilla extract for a luscious filling.
5. Cut each dough ball in half and then each half into 12 pieces (making a total of 96 pieces).
6. Working in batches, press each small piece of dough into mini muffin cups, creating a crust that covers the bottom and sides. Fill each mini crust almost to the brim with the pumpkin filling, and chill any leftover dough for later use.
7. Bake in the preheated oven until the filling is set and the crusts have turned a light golden brown, approximately 25 to 30 minutes. Once baked, allow them to cool completely before adding frosting.
8. For the frosting, mash together 0.5 cup of butter, shortening, and 8 ounces of cream cheese until creamy. Blend in confectioners’ sugar and marshmallow creme until it reaches a smooth consistency.
9. Spread or pipe the frosting over the cooled tarts and sprinkle them with chopped pecans. Refrigerate until you’re ready to serve.

Serving Your Mini Pumpkin Tarts

Serve these delightful mini tarts chilled or at room temperature. They make a charming addition to any gathering, bringing smiles to faces big and small.

Storing Your Treats

If you have any tarts left over (though we doubt that’ll be the case!), store them in an airtight container in the refrigerator. They’ll last for up to a week, making them a perfect snack for those leisurely evenings at home.

Tips for Perfect Mini Pumpkin Tarts

1. Chill the dough: Keeping the dough cold helps maintain its shape when pressed into the muffin cups.
2. Don’t overfill: Leave a little space at the top of the crust to prevent spilling over while baking.
3. Use a piping bag for frosting: This gives each tart a professional touch and even distribution of frosting.

Variations You Can Try

Switch things up by adding different nuts or even chocolate chips into the filling for a unique twist. You can also experiment with flavored whipped cream for a delightful topping.

FAQs

Can I use store-bought pie crust instead?

Yes, using a pre-made pie crust could save time. Simply cut them to fit your mini muffin tin.

How can I make the tarts gluten-free?

You can substitute the all-purpose flour with a gluten-free blend that works well for baking.

Can I freeze these mini pumpkin tarts?

Absolutely! Just freeze them before frosting and wrap them tightly in plastic wrap. They can be deliciously enjoyed straight from the freezer!

Baking mini pumpkin tarts brings a joyous touch to your kitchen and heart. Each bite wraps you in warmth and nostalgia , perfect for enjoying with a cup of apple cider or cozying up while the leaves change color outside. Happy baking!