Like mini-pumpkin pies, these charming desserts have a creamy pumpkin filling fragrant with autumn spices in a simple flaky crust.
Fresh Ginger-Pumpkin Tassies
- Prep Time 35 min
- Total 1 hr 30 min
- Servings 24
- Ingredients 12
Ingredients
Crust
- 1 1/4 cups Gold Medal™ 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 Gold Medal™ all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon butter, softened
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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
120
Calories
6g
Total Fat
2g
Protein
14g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 120
- Calories from Fat
- 55
- Total Fat
- 6g
- 9%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 25mg
- 8%
- Sodium
- 45mg
- 2%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 8g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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