Pumpkin Cider Tarts

Pumpkin Cider Tarts

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  • Prep Time


  • Total Time


  • Servings



  • 1

    Package of 12 Count Refrigerated Sugar Cookie Dough

  • 8

    ounces Philadelphia Cream Cheese, softened

  • ½

    cup Sugar

  • 1


  • 2

    egg yolks

  • cup pumpkin puree

  • 1

    cup Vanilla Bean, scraped

  • 2

    cups Apple Cider, reduced to ¼ cup

  • 12

    Large Marshmallows, halved diagonal

  • 24

    chocolate curls, for garnish


Place cider in a small saucepan on medium high heat. Bring to a boil and let reduce to about 1/4 cup. Chill and set aside. Preheat oven to 350F. In a mixing bowl, cream together sugar and cream cheese. Add sour cream and mix thoroughly. Add eggs one at a time, incorporating well and scraping the sides of the bowl each time. Add pumpkin, 1/4 teaspoon salt, vanilla and cider reduction. Stir to incorporate thoroughly. Press each of 12 sugar cookies into tartlet pans or muffin tin cups that have been sprayed with cooking spray. Fill each sugar cookie lined tartlet pan or muffin cup with pumpkin batter. Bake at 350 until just set in the center, about 15 minutes. Allow to cool in pans, then top each with half of large marshmallow, toasted with kitchen torch. Garnish with chocolate curls, if desired.


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