FRESH GINGER-PUMPKIN TASSIES

Fresh Ginger-Pumpkin Tassies image

Like mini-pumpkin pies, these charming desserts have a creamy pumpkin filling fragrant with autumn spices in a simple flaky crust.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 12

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Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 (3-oz.) pkg. cream cheese, softened
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
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, softened

Steps:

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.
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.
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.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 8 g