We’ve made it to the halfway point of Fall Cookie Week. Can you believe it? After today, there are only three more recipes. Do you have a favorite yet?
A while back I stumbled upon this recipe for Pumpkin Pecan Tassies over on BHG and immediately knew they had to be part of FCW. I love that they resemble mini pies. Given that this is also A Year of Pie on IBC, they just fit nicely into everything.
The only hesitation I had about making these was the pecan topping. Growing up, I wasn’t really a fan of nuts in or on food. So I have this subconscious fear that anything with nuts is going to be totally gross. However, as an adult my tastes have changed, and I honestly now enjoy pecans and many other kinds of nuts. I just need to break that weird mindset.
I’m happy to report that the pecan topping on these tassies is what really brings these cookies together.
If you love pumpkin pie, than you are totally going to love these. This cookie is like a bite-sized pumpkin pie with a sugary crunchy topping. Seriously, you can’t go wrong. I think these would be great to serve at a causal party. You can hold a glass of wine with one hand and pop these in your mouth with the other. That’s my kind of party!
Give them a try and let me know what you think.
And just a little reminder. As part of Fall Cookie Week I’m giving away a KitchenAid Mixer! Sweet! You can enter to win it by clicking here.
It’s time to return to my baking. I’ll meet you back here tomorrow.
Here's what you will need:
1 package of prepared refrigerated pie crusts (2 crusts)
1 cup pumpkin
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 whole egg
1/4 cup half & half (or milk)
1/3 cup pecans, chopped
1 tablespoon brown sugar
1 tablespoon butter, melted
Begin by preheating your oven to 350 degrees F.
Then, unroll your pie crusts. Use a 2 1/2 inch round cookie cutter (or the mouth of a drinking glass) and cut 12 rounds from each crust. Gently press the rounds into the ungreased cups of a mini muffin pan. Set aside.
In a large bowl, whisk together the pumpkin, sugar, spices, and salt. Next add your egg, then stir to combine. Slowly add your half & half, stirring once again until smooth.
In a small bowl, make your pecan topping by combining the pecans, brown sugar, and melted butter.
Using a spoon, add about 2 teaspoons of the pumpkin filling to each crust-lined cup. Then, top each with about 1 teaspoon of the pecan topping.
Bake for about 34 minutes or until the filling is set and the crust begins to brown. Allow the tassies to cool slightly before removing from the tin. Cool them completely on a wire rack.
3rd Annual Fall Cookie Week Recap
Spiced Apple Cake Cookies
Peanut Butter Sprinkle Cookies
Soft Pumpkin Sugar Cookie
Maple Cream Sandwich Cookies
Pumpkin Pecan Tassies
Buckeye Brownie Cookies
Salted Caramel Coconut Thumbprints
White Chocolate-Dipped Soft-Batch Butterscotch Cookies