Pumpkin Nut Cups Recipe

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.

Pumpkin Nut Cups Recipe

How To Make Pumpkin Nut Cups

Prep: 15 mins
Cook: 35 mins
Total: 50 mins



  • 1/2 cup unsalted butter, softened
  • 3 oz cream cheese, softened
  • 1 cup all-purpose flour


  • 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


  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup brown sugar, packed
  • 1 tbsp unsalted butter, melted


Making the crust

  1. In a medium mixing bowl, beat the butter and the cream cheese with an electric mixer until well mixed. Stir in flour.

  2. 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.

  3. Bake in a 325°F oven for 10 minutes.

Making the filling

  1. Combine all the filling ingredients.

  2. Spoon the filling into the warm pre-baked crust cups.

Making the topping

  1. Stir together all the topping ingredients. Sprinkle over the filling in the crust cups.

  2. Bake in the 325°F oven for 25 minutes. Cool in pans for 10 minutes.

  3. Loosen and remove the cups from pans. Serve warm or cool.


  • 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
Nutrition Disclaimer
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