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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.anytimesrecipes.com/cute-festive-mini-pumpkin-tarts/