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Sugar Cookie Pumpkin Tart

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
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Servings 8 -10servings

Ingredients
  

  • 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.
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