Pumpkin Nut Cups

I got the cutest cookbook from my sister-in-law last year (thanks again Lisa), Gooseberry Patch Taste of Autumn. In this cookbook are so many delicious looking Autumn recipes! This is where I got this recipe for Pumpkin Nut Cups. I served these for a fundraiser I hosted at my house for the Juvenile Diabetes Research Foundation (JDRF). We all loved these! They would be perfect for the holidays as well. I made some with Pecans and then made smaller ones in my mini muffin pan without nuts. This is a very versatile recipe, that can be changed and adjusted to fit anyones taste! The ingredients are:

  • 1/2 cup butter, softened
  • 3-oz. pkg. cream cheese, softened
  • 1 cup flour
  • 3/4 cup brown sugar, packed and divided
  • 1/4 cup canned pumpkin
  • 1 egg yolk
  • 1 T. half-and-half
  • 1 T. plus 4 t. butter, melted
  • 1/4 t. rum extract
  • 1 t. vanilla extract
  • 1/8 t. cinnamon
  • 1/8 t. nutmeg
  • 1/2 cup chopped pecans
  1. In a medium mixing bowl, blend 1/2 cup butter and cream cheese with an electric mixer until well blended; stir in flour. Divide dough into 24 balls, one inch in diameter, and press the dough evenly into the bottoms and up sides of twenty-four, 1-3/4 inch muffin cups. Bake at 325 degrees for 10 minutes.
  2. Combine 1/2 cup brown sugar, pumpkin, egg yolk, half-and-half, 4 teaspoons butter, extracts, cinnamon, and nutmeg; spoon evenly into warm dough cups. Stir together nuts with remaining brown sugar and butter; sprinkle over pumpkin mixture. Bake for 25 additional minutes. Cool in pans for 10 minutes; loosen and remove from pans. Serve warm or cool.

Makes 2 dozen

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