Mini Pumpkin Cream Cheese Tarts

The first swirl of cinnamon in the air always reminds me that fall is here and with it, the urge to bake something cozy, spiced, and a little indulgent. One chilly weekend, I pulled out my mixing bowls, a block of cream cheese, and a stack of muffin tins, ready to experiment. That’s how these mini pumpkin cream cheese tarts came to life tiny golden bites of autumn that deliver all the warmth of the season in a single mouthful.

These little gems are more than just dessert. They’re the treat that fills your kitchen with the scent of a bakery, thanks to their tender cream cheese crust, velvety pumpkin filling, and a sprinkle of crunchy pecans. One taste, and you’ll see why they’ve earned a permanent spot at my table from casual coffee breaks to festive holiday gatherings.

Ready to whip up a batch of these fall favorites? Let’s get baking.

Why You’ll Love These Mini Pumpkin Cream Cheese Tarts

These little pumpkin tarts have stolen my heart for so many reasons, and I’m certain they’ll win yours too. First, they’re perfectly portioned—no need to wrestle with cutting slices or stressing over serving sizes. Each tart delivers a complete dessert experience in one delightful bite.

The cream cheese crust is what sets these apart from traditional pastry. It’s tender, slightly tangy, and incredibly forgiving – even if you’re new to tart-making, you’ve got this! The filling strikes that perfect balance between pumpkin’s earthy sweetness and warm spices, while the pecan topping adds a delightful crunch that makes every bite interesting.

Most importantly, these tarts are perfect for sharing. Whether you’re hosting a fall gathering or surprising your neighbors, these little gems bring pure joy to every table.

What You’ll Need

Let me walk you through each component of these delightful mini tarts, because understanding your ingredients is half the magic of great baking.

Topping Ingredients

• All-purpose flour – This creates the base structure for our crumbly topping
• Brown sugar – I always reach for the firmly packed kind because it adds that deep, molasses sweetness that pairs beautifully with pumpkin
• Finely chopped pecans – The star of our topping! Make sure they’re finely chopped so they distribute evenly
• Land O Lakes Butter, softened – This binds everything together and creates those perfect golden crumbs

Crust Ingredients

• Land O Lakes Butter, softened – The foundation of our tender crust
• Cream cheese, softened – This is what makes our crust special – it adds richness and creates the most tender texture
• All-purpose flour – Provides structure while keeping things delicate

Filling Ingredients

• Sweetened condensed milk – This creates the silkiest, most luxurious texture you can imagine
• Canned pumpkin – I always keep a few cans in my pantry because you never know when a pumpkin craving will strike
• Land O Lakes Egg – Helps bind everything together and creates that perfect custard-like consistency
• Pumpkin pie spice – The warm blend of cinnamon, nutmeg, ginger, and cloves that makes everything taste like fall

For Garnish

• Land O Lakes Heavy Whipping Cream – Whipped fresh, this adds the perfect finishing touch

Let’s Bake It Together

Now comes the fun part bringing these autumn tarts to life! Don’t worry if this is your first time making mini tarts; I’ll guide you through every step.

1. Heat your oven to 375°F. This temperature is perfect for achieving golden, set tarts without overbaking.
2. Combine all topping ingredients in a bowl and mix with a fork until the mixture resembles coarse crumbs. The butter should be evenly distributed – think of it like making the perfect streusel. Set this aside for later.
3. Beat the softened butter and cream cheese together at medium speed until they’re completely smooth and well mixed. This is crucial for a tender crust! Add the flour and continue beating until a soft dough forms. Don’t worry if it seems a bit sticky – that’s exactly what we want.
4. Divide the dough into 36 pieces (I like to use a small cookie scoop for consistency) and place one piece into each ungreased mini muffin cup. Press the dough onto the bottom and up the sides of each cup. Take your time here – this creates the perfect little vessel for our filling.
5. Whisk all filling ingredients together until completely smooth. The mixture should be silky and well-combined. Pour about one tablespoon of filling into each tart shell, then sprinkle each with about a teaspoon of that gorgeous pecan topping.
6. Bake for 25-28 minutes, or until the tarts are golden brown and the filling is set. You’ll know they’re perfect when the centers no longer jiggle when gently shaken. Cool for 5 minutes in the pans, then run a small sharp knife around the edges to loosen before transferring to a cooling rack.

Serving Suggestions

These mini pumpkin tarts are incredibly versatile when it comes to serving. I love arranging them on a rustic wooden board with a few autumn leaves scattered around – it creates such a beautiful presentation for fall gatherings.

For an elegant touch, serve each tart with a small dollop of freshly whipped cream and a light dusting of cinnamon. The contrast between the cool cream and warm spices is absolutely divine.

They’re also wonderful alongside a steaming cup of coffee or chai tea for an afternoon treat. During the holidays, I like to arrange them on tiered serving stands for a stunning dessert table centerpiece.

Make It Your Own

One of the things I love most about this recipe is how adaptable it is to your personal taste and dietary needs.

• Gluten-free option – Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend
• Spice variations – Try adding a pinch of cardamom or a dash of maple extract to the filling for unique flavor twists
• Nut alternatives – Swap the pecans for chopped walnuts, almonds, or even mini chocolate chips for a different topping experience
• Mini cheesecake version – Add an extra 4 oz of cream cheese to the filling for a more cheesecake-like texture

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

These delightful mini tarts store beautifully in the refrigerator for up to five days in an airtight container. I actually think they taste even better the next day when the flavors have had time to meld together.

For make-ahead convenience, you can prepare the tart shells up to two days in advance and store them covered at room temperature. The topping can also be made ahead and stored in the refrigerator.

While I don’t recommend freezing the completed tarts due to the cream cheese, you can freeze the unbaked shells for up to one month. Just thaw completely before filling and baking.

More Fall Desserts You’ll Love

• Easy Moist Pumpkin Bread Recipe
• Easy Pumpkin Roll Recipe
• Vegan Pumpkin Cake with Espresso Buttercream
• Pumpkin Oreo Cheesecake Bars

Frequently Asked Questions

Final Thoughts

These mini pumpkin cream cheese tarts truly capture the essence of autumn in every single bite. They’re sweet, simple, and oh-so-satisfying exactly the kind of dessert that brings people together around the table.

What I love most about this recipe is how it encourages you to slow down and savor the process. From mixing that perfect crumbly topping to watching the tarts turn golden in the oven, every step is a little moment of joy.

Thanks for baking with me today! I’d love to hear how your mini pumpkin cream cheese tarts turn out, so please share your baking adventures in the comments below.

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