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Sugar Cookie Pumpkin Tart
The Sugar Coated Cottage

Sugar Cookie Pumpkin Tart

5 from 2 votes
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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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 -10servings
Course: Dessert
Ingredients Method

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

Method
 

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

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