Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened1 cup all-purpose flourFILLING:3/4 cup packed brown sugar, divided1/4 cup canned pumpkin4 teaspoons plus 1 tablespoon butter, melted, divided1 large egg yolk1 tablespoon half-and-half cream1 teaspoon vanilla extract1/4 teaspoon rum extract1/8 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/2 cup chopped pecans
Preparation
In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups.
Bake cookie cups at 325° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling.
Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.
