Pumpkin Nut Cups

Pumpkin Nut Cups


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A cross between pecan tassies and pumpkin pie, these bite-size morsels make a welcome addition to your holiday cookie tray.

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Serving Size / Yield

24 Pieces


  • 1/2 C. unsalted butter, softened
  • 1 3-oz. package cream cheese, softened
  • 1 C. all-purpose flour
  • 1/2 C. packed brown sugar
  • 1/4 C. canned pumpkin
  • 1 egg yolk
  • 1 Tbs. half-and-half, light cream, or milk
  • 4 tsp. unsalted butter, melted
  • 1 Tbs. rum or 1/4 tsp. rum flavoring
  • 1 tsp. vanilla
  • 1/8 tsp. ground cinnamon
  • 1/2 C. coarsely chopped pecans
  • 1/4 C. packed brown sugar
  • 1 Tbs. unsalted butter, melted
  • 1/8 tsp. ground nutmeg

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In a medium mixing bowl, beat the 1/2 C. butter and the cream cheese with an electric mixer until well mixed. Stir in flour. Divide dough into 24 balls, 1 inch in diameter, and press the dough evenly into bottom and up sides of twenty-four 1-3/4-inch muffin pans. Bake in a 325 degree F. oven for 10 minutes. Combine the 1/2 C. brown sugar, the pumpkin, egg yolk, cream or milk, the 4 tsp. butter, rum or rum flavoring, vanilla, cinnamon, and nutmeg. Spoon into warm pre-baked cups. Stir together pecans, 1/4 C. brown sugar, and 1 Tbs. butter; sprinkle over pumpkin mixture. Bake in the 325 degree F. oven 25 minutes. Cool in pans for 10 minutes. Loosen and remove C. from pans. Serve warm or cool.

Makes 24.

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