:: The Cookie Recipe Blog ::

Cups:
1/2 c Butter (softened)
3 oz Cream cheese (softened)
1 c Flour

Filling:
1/2 c Brown Sugar (firmly Packed)
1/4 c Canned pumpkin
1 Egg yolk
1 tb Half & half
4 ts Butter (melted)
1 tb Rum Or 1/4 tsp rum flavoring
1 ts Vanilla
1/8 ts Ground cinnamon
1/8 ts Ground nutmeg

Topping:
1/2 c Pecans (coarsely chopped)
1/4 c Brown sugar (firmly packed)
1 tb Butter (melted)

In a medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer until well blended. Stir in flour. Divide dough into 24 balls, 1 inch in diameter. Press the dough evenly into bottom and sides of 24 1 3/4 inch muffin pans. Bake at 325 for 10 minutes. Combine brown sugar, pumpkin, egg yolk, cream or milk, melted butter, rum, vanilla, cinnamon and nutmeg. Spoon into warmed prebaked cups. Stir together nuts, remaining brown sugar and melted butter and sprikle over pumpkin mixture. Bake at 325 for 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans. Serve warm or cool.