Think of this pumpkin nut cups recipe as a cross between pecan tassies and pumpkin pie. These bite-sized treats will make a welcome addition to your holiday cookie tray.
How To Make Pumpkin Nut Cups
Ingredients
Crust
- 1/2 cup unsalted butter, softened
- 3 oz cream cheese, softened
- 1 cup all-purpose flour
Filling
- 1/2 cup brown sugar, packed
- 1/4 cup pumpkin, canned
- 1 egg yolk
- 1 tbsp half-and-half, or light cream or milk
- 4 tsp unsalted butter, melted
- 1 tbsp rum , or 1/4 tsp. rum flavoring
- 1 tsp vanilla
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Topping
- 1/2 cup pecans, coarsely chopped
- 1/4 cup brown sugar, packed
- 1 tbsp unsalted butter, melted
Instructions
Making the crust
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In a medium mixing bowl, beat the butter and the cream cheese with an electric mixer until well mixed. Stir in flour.
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Divide dough into 24 balls, 1 inch in diameter. Press each dough ball evenly into the bottom and up the sides of 1 ¾-inch muffin pans to form cups.
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Bake in a 325°F oven for 10 minutes.
Making the filling
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Combine all the filling ingredients.
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Spoon the filling into the warm pre-baked crust cups.
Making the topping
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Stir together all the topping ingredients. Sprinkle over the filling in the crust cups.
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Bake in the 325°F oven for 25 minutes. Cool in pans for 10 minutes.
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Loosen and remove the cups from pans. Serve warm or cool.
Nutrition
- Sugar: 7g
- :
- Calcium: 14mg
- Calories: 123kcal
- Carbohydrates: 11g
- Cholesterol: 25mg
- Fat: 8g
- Fiber: 1g
- Iron: 1mg
- Potassium: 33mg
- Protein: 1g
- Saturated Fat: 4g
- Sodium: 15mg
- Vitamin A: 317IU
- Vitamin C: 1mg
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