Pumpkin Nut Cookies
Yield
2 dozenPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 3 | ounces |
cream cheese
softened |
|
| 1 | cup |
all-purpose flour
|
|
| Filling | |||
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
canned pumpkin purée
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
light cream (half&half)
|
|
| 4 | teaspoons |
butter
melted |
|
| 1 | tablespoon |
rum
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| Topping | |||
| ½ | cup |
pecans
coarsely chopped |
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 237 | ml |
all-purpose flour
|
|
| Filling | |||
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
canned pumpkin purée
|
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
light cream (half&half)
|
|
| 2E+1 | ml |
butter
melted |
|
| 15 | ml |
rum
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| Topping | |||
| 118 | ml |
pecans
coarsely chopped |
|
| 59 | ml |
brown sugar
packed |
*
|
| 15 | ml |
butter
melted |
|
Directions
In a medium bowl, beat ½ cup butter and the cream cheese with an electric mixter until well blended.
Stir in flour.
Divide dough into 24 balls, 1inch in diameter.
Press the dough evenly into bottom and up sides of 24, 1¾ inch; muffin pans.
Bake 325℉ (160℃) for 10 minutes.
Combine brown sugar pumpkin, egg yolk, cream or milk, melted butter, rum, vanilla, cinnamon and nutmeg.
Spoon into warmed prebaked cups.
Stir together nuts, remaining brown sugar and melted butter; sprikle over pumpkin mixture.
Bake 325℉ (160℃) for 25 minutes.
Cool in pans for 10 minutes.
Loosen and remove cups from pans.
Serve warm or cool.
