Sugar Cookie Pumpkin Tart

Sugar Cookie Pumpkin Tart. Sweet, crunchy sugar cookie crust plus pumpkin cream cheese filling make this a winner at your Thanksgiving table or any table.

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The only thing I can think of today is this Sugar Cookie Pumpkin Tart!! I went to bed thinking of it, woke up thinking of it and am so glad to be writing you all about it. Now if only I still had a piece left…

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Last night I had the family over for dinner, roast chicken, potatoes and for dessert this tart. Now for some reason I thought I would still have half left but it was so good everyone wanted seconds which is music to any hosts ears. By the time the evening came to an end it was all gone, not a crumb left. Hence my longing for one more piece. I even had a few requests to bring this over to my moms for Thanksgiving.

What makes this Sugar Cookie Pumpkin Tart so good…EVERYTHING!! But to be more specific we’ll start with the crust. It’s sugar cookie dough, thats right, sugar cookie. I love, love, love sugar cookies and I may sneak a few pinches of the raw dough from time to time to, its that good. Buttery, sugary, crumbly, slightly crunchy sugar cookie becomes the crust for this tart and is what makes it a winner.

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Then we have the pumpkin filling, so the crust has us covered on the sweet side of things I added cream cheese to the pumpkin filling for balance. This did the trick and added a bit of creaminess to the filling. Then when you add a bit of sugar and your traditional spices to warm things up you’ve got yourself the perfect pumpkin filling for the perfect sugar cookie crust.

Now because this a sugar cookie dough it gets soft quickly from all the butter, Mmmm buttttteerrr, I used a combination of rolling out what I could and placing it into the tart shell and then pressing the rest in where needed with my fingers. I did this all along the bottom and then came up the sides with dough as well. It was not the prettiest display by the time I was done, a lot of indentations but all good.

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I had made the filling the night before so all the flavors could marry together before baking. I added the filling right onto the raw crust. I had some extra dough so made pretty little flower cut outs and lay them on top (totally optional). Then I popped it in the oven and waited…waited….argh 5 more minutes…FINALLY!

I topped it with whipped cream, Butter Scotch Sauce and gold sprinkles. It looked like the prettiest little pumpkin tart I had even seen. I’m a proud mama.

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Whatever the occasion this fresh take on a classic will be a crowd pleaser.

Enjoy!

Stacey

Sugar Cookie Pumpkin Tart

The Sugar Coated Cottage

Sugar Cookie Pumpkin Tart. Sweet, crunchy sugar cookie crust plus pumpkin cream cheese filling make this a winner at your Thanksgiving table or any table.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Dessert

Servings 8 -10servings

Ingredients

  

1x2x3x

• 1- 14 inch rectangular tart pan with removable bottom.
• SUGAR COOKIE CRUST:
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• PUMPKIN FILLING:
• 1/2 cup pumpkin pie filling
• 1 cup confectioners sugar
• 4 oz of cream cheese room temperature
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg

Instructions

 

• Pre-heat oven 350 degrees F
• Butter/oil and flour tart pan
• SUGAR COOKIE CRUST:
• Put dry ingredients in large bowl.
• Cream butter and sugar together until pale yellow.
• Add egg and vanilla, mix well to combine.
• Slowly add in the dry ingredients, mix until dough forms.
• Roll out dough on floured surface and place in tart pan.
• Where needed press dough in with fingers.
• If you have extra dough make some cut outs for top of tart.
• PUMPKIN FILLING:
• Place all ingredients into bowl of mixer and mix until well combined (cream cheese may be in small lumps this is fine.)
• ASSEMBLY:
• Add the pumpkin mixture to the crust, spread evenly with back of spoon or off set spatula.
• Add cut outs if using to top of tart.
• Bake 30-35 minutes or until edges turn golden brown.
• Let cool completely
• GARNISH:
• Garnish with whipped cream, butter scotch or caramel sauce and gold sprinkles.

Tried this recipe?Let us know how it was!