Fresh Ginger-Pumpkin Tassies Printable Recipe

Fresh Ginger-Pumpkin Tassies

Fresh Ginger-Pumpkin Tassies

Fresh Ginger-Pumpkin Tassies
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Fresh Ginger-Pumpkin Tassies
: Dessert
Ingredients
  • Crust:
  • 1 1/4 cups Gold Medal® all-purpose flour
  • 1/2 cup butter softened
  • 1 pkg. cream cheese 3-oz., 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
Instructions
  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. 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. 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.