Homey, cozy and easy to make- these tender pumpkin pie cookie tarts taste like a pumpkin pie but are way easier to make and just as satisfying! No pie dough required.
Course: Dessert
Servings: 12
Prep time: 30 mins
Chilling Time: 30 mins
Cuisine: AmericanINGREDIENTS
FOR THE COOKIE TART
4 oz (115 grams) unsalted butter
½ cup (100 grams) granulated sugar
1 large egg
1 egg yolk
2 ¼ cups (282 grams) all purpose flour
1 teaspoon baking powder
2 teaspoons grated lemon zest
pinch salt
FOR THE PUMPKIN PIE FILLING
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
TO MAKE
Beat butter until creamy then add sugar and beat until combined.
Add the egg and egg yolk gradually. Beat in until combined. Don’t overbeat because that can make the pastry difficult to handle.
Mix in â…” flour and baking powder and lemon zest.
Add the remaining flour by hand if necessary.
Form into a ball then flatten out. Wrap in plastic and refrigerate for at least 30 minutes.
While the dough chills make the pumpkin pie filling by combining all ingredients in a medium bowl, whisking until combined.
When 30 minutes is up, preheat oven to 350ºF/180ºC. Spray 12 mini tart pans with non stick spray and sprinkle with flour. Tap out excess flour. You can also use mini muffin pan.
Using a rolling pin, roll out to â…“ inch (4mm) thickness. Use round cookie cutters to press out as many circles as possible. Then carefully lined each mold with a circle of dough. If the dough comes above the outer rim, use your fingers to cut off excess dough. Press together leftover dough and repeat the rolling and lining of the molds. You should have 12 lined molds or more if you use mini muffin pans.
Fill the pastry lined molds with the prepared filling.
Bake 15-18 minutes until lightly golden.
If you like, decorate with whipped cream and enjoy!