Crumb-Topped Pumpkin Cream Cheese Bites

So a few weeks ago when we received our products from Pillsbury, I had grand visions of all the magical things I could do with them. And then I used them up before I could try everything I had in my brain (and in my fridge). And then I couldn’t find any of the Pillsbury crescent roll sheets at my friendly neighborhood grocery stores (in the sticks), so I started thinking in another direction. I have a yummy, yummy crumb-topped apple pie, and I love pumpkin cheesecake, and the wheels in my brain started turning: what if I combined them? WHAT DREAMS MAY COME?!?

I wanted it to be more pumpkiny than cheesecakey, but I also wanted to avoid the ooky texture of pumpkin pie that weirds people out. So I modified this recipe to include more pumpkin. Instead of making a whole pie like I do with the apples, I decided to make individual tarts. And then I made mini tarts in a mini muffin pan as well as some in regular muffin tins. They’re both good and I think what you’d prefer is largely personal preference. It’s a lot like regular Reese’s Peanut Butter Cups and mini Reese’s Peanut Butter cups with the whole chocolate-to-peanut butter ratio going on; if you’re a fan of the pumpkin filling, the bigger ones are for you. Like the crumb topping better? Go for the mini ones. Like both of them an awful lot? Make a pan of minis and a pan of regulars. No biggie.
One other thing–these things are infinitely better at least 24 hours after you make them. After these guys cool off, pop them in the fridge and forget about them until the next day. And for up to about 3 days, they only taste better and better the longer they hang out in the fridge. So make these ahead and make your life easy!
 
Crumb-Topped Pumpkin Cream Cheese Bites
Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.
 
For mini tarts, drop a generous teaspoon of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.
 
Pumpkin Cream Cheese Filling
1 small can pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Sweetened whipped cream (optional, but not really… 🙂 )
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust (1 Tbsp. for minis, 2 generous Tbsp. for regulars) and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If you’d like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.
Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired.
Makes 12 regulars and 24 minis or 2 pans of each.
 
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Crumb-Topped Pumpkin Cream Cheese Bites


Description

These pumpkin cream cheese bites are a must for fall weather.


Ingredients

Crumb Crust

  • 2 c. all-purpose flour
  • 2/3 c. packed brown sugar
  • 1/2 c. uncooked regular oats
  • 1/2 tsp. salt
  • 1/3 c. finely chopped pecans (or walnuts)
  • 3/4 c. butter, melted

Pumpkin Cream Cheese Filling

  • 1 small can pumpkin
  • 2 8-oz. packages cream cheese (light works great), softened
  • 1 tsp. vanilla
  • 3 eggs
  • 1 c. sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. nutmeg
  • Sweetened whipped cream (optional, but not really…)

Instructions

  1. For the Crust: Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.
  2. For mini tarts, drop a generous teaspoon of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.

For the filling

  1. Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust (1 Tbsp. for minis, 2 generous Tbsp. for regulars)and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If you’d like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.
  2. Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired.

 

31 comments

  1. We aren’t nut loves, but I was wondering if graham crackers could work with it instead? I’d never thought of oatmeal before, that could be good.
    I’ll for sure be trying these, and maybe even with the nuts. 😉

  2. Patti–If you’re allergic to nuts, definitely leave them out; you could either add another 1/3 c. of oatmeal or you could just cut back on the butter by about 2 Tbsp. But if you just don’t love nuts, I won’t MAKE you put them in :), but I will say that you can hardly taste them, especially if you chop them up very finely. I’m really not a nut fan, especially plain walnuts and pecans because I don’t like the bitterness. But they’re really good here! 🙂

  3. If nuts make you go nuts, do you just leave them out or do you need to substitute something for them? Otherwise, this looks mighty tasty!

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