PUMPKIN PECAN TASSIES

Pumpkin Pecan Tassies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 14

1/2 cup(s) butter, softened
1 package(s) 3 ounces cream cheese, softened
1 cup(s) all purpose flour
FOR THE FILLING
3/4 cup(s) packed brown sugar, divided
1/4 cup(s) canned pumpkin
4 teaspoon(s) plus 1 tablespoon butter, melted, divided
1 - egg yolk
1 tablespoon(s) half and half cream
1 teaspoon(s) vanilla
1/4 teaspoon(s) rum extract
1/8 teaspoon(s) ground cinnamon
1/8 teaspoon(s) ground nutmeg
1/2 cup(s) chopped pecans

Steps:

In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Bake at 325° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling.
Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.