Irresistible Pumpkin Tartlets: Your Go-To Recipe for a Cozy Fall Dessert

Prepare to fall in love with these delightful Pumpkin Tartlets! Imagine the comforting warmth of your favorite toast and jam, but elevated with the quintessential flavors of autumn. These mini pumpkin tarts are truly in a league of their own, making them the perfect fall dessert. They offer a fantastic opportunity to utilize homemade Pumpkin Jam, which celebrates the season’s beloved gourd in a truly unique and flavorful way. The combination of a buttery, melt-in-your-mouth shortbread cookie crust and a sweet, spiced pumpkin filling is simply divine, promising to become a cherished part of your fall baking repertoire.

One of the most exciting aspects of this easy pumpkin tart recipe is its incredibly versatile shortbread crust. I’m constantly dreaming up new applications for this buttery base throughout the year, but its rich, crumbly texture perfectly complements the spiced pumpkin filling in these tartlets. Its simplicity and incredible flavor make it a true baking MVP, laying the foundation for a variety of sweet treats beyond just these mini pumpkin tarts.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and detailed instructions.

Essential Ingredients for Perfect Pumpkin Tartlets

Crafting these delicious mini pumpkin tartlets is surprisingly simple, thanks to a list of everyday pantry staples. Whether you opt for my homemade pumpkin jam recipe (which I highly recommend for an extra layer of flavor) or a high-quality store-bought alternative, the base ingredients for the shortbread crust are readily available, ensuring you can whip up this delightful fall dessert any time the craving strikes. The beauty of this recipe lies in its accessibility and the way simple components come together to create something truly special.

Let’s take a closer look at what you’ll need for these easy pumpkin tarts:

• Unsalted Butter, softened: The foundation of our rich shortbread crust. Using unsalted butter allows you to control the salt content. Ensuring it’s softened to room temperature is crucial for achieving a smooth, creamy mixture with the sugars, preventing a tough crust.
• Granulated Sugar & Powdered Sugar: A combination of both sugars gives the crust its perfect balance of sweetness and tender, crumbly texture. Granulated sugar provides a slight crispness, while powdered sugar contributes to the delicate, melt-in-your-mouth feel.
• Vanilla Extract & Maple Extract: These extracts infuse the crust with warmth and depth. Vanilla is a classic complement, while maple extract enhances the autumnal flavor profile, harmonizing beautifully with the pumpkin. If you don’t have maple, extra vanilla can be used.
• All-Purpose Flour: The structural component of the shortbread. Measure it correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, to avoid a dense crust.
• Kosher Salt: A pinch of salt balances the sweetness and brings out the full flavor of the butter and extracts in the crust.
• Pumpkin Jam: This is the star of our filling! My homemade Pumpkin Jam adds an unparalleled depth of flavor and spice. However, if you’re looking for convenience, a high-quality store-bought pumpkin butter or Pumpkin Spice Spread would also be excellent options. When choosing a store-bought alternative, look for one with a good balance of pumpkin flavor and warm spices, without being overly sweet.

Crafting Your Delicious Pumpkin Tartlets: A Step-by-Step Guide

Creating these delightful mini pumpkin tarts is a straightforward process, broken down into simple, manageable steps. You’ll be amazed at how quickly this elegant fall dessert comes together, making it perfect for both experienced bakers and beginners. The key is in the preparation of the shortbread crust and the careful assembly.

Making the Buttery Shortbread Crust

The first step in preparing these easy pumpkin tarts is to create the foundation: the shortbread crust. This comes together in a flash using a stand mixer. In the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, powdered sugar, vanilla extract, and maple extract. Mix them for just 1-2 minutes until the mixture is light and fluffy. Avoid over-mixing at this stage to keep the butter from warming too much. Next, add the all-purpose flour and kosher salt. Mix on low speed just until combined. The dough will appear crumbly, which is exactly what you want for a tender shortbread crust. Be careful not to over-mix, as this can develop the gluten in the flour and result in a tough crust, diminishing the melt-in-your-mouth quality of these pumpkin tartlets.

Assembling the Mini Pumpkin Tarts

Once your dough is ready, prepare your jumbo muffin pan. Thoroughly butter and lightly flour each well to ensure the tartlets release easily after baking. Scoop about ¼ cup of the shortbread dough mixture into each prepared muffin well. Using your fingers or a small tart tamper, gently press the dough into the bottom and slightly up the sides of each well, creating a shallow cup or well for the pumpkin jam filling. Ensure the bottom is a consistent thickness, not too thin, to provide a sturdy base that won’t become soggy. Place any leftover dough mixture into the freezer; this will be used for the delicious crumble topping. If your crust mixture feels a bit soft, let it chill in the freezer for at least 10 minutes to firm up slightly. Then, rub the chilled mixture between your fingers to create small, distinct crumbles.

Filling and Baking Your Pumpkin Tartlets

With the crusts formed, it’s time for the delicious filling. Spoon about 1 tablespoon (or a bit more, depending on the depth of your well) of your chosen pumpkin jam into the center of each dough well. Be careful not to overfill, as the jam can bubble up during baking. Then, generously sprinkle each tartlet with a heaping tablespoon of the prepared, frozen crumble mixture over the jam. The chilled crumbles will create a beautiful, slightly crispy topping that melts into the jam as it bakes, adhering wonderfully to the top of the mini pumpkin tarts.

Bake the tartlets in a preheated oven until their edges are lightly golden brown and the jam is bubbling gently. This typically takes 18-22 minutes. Keep an eye on them, as oven temperatures can vary. Once baked, remove the pan from the oven and let the tartlets cool completely in the pan until they reach room temperature. This cooling process is crucial for the tartlets to set properly and maintain their shape. Attempting to remove them while warm might cause them to break apart. Once fully cooled, carefully remove them from the muffin pan. You might need to gently run a thin knife or a small offset spatula around the edges to help pop them out without damaging their delicate structure.

Optional Finishing Touch: Nutmeg Sugar

For an extra layer of flavor and a touch of elegance, consider dusting your cooled pumpkin tartlets with a homemade nutmeg sugar. Simply mix 2 tablespoons of granulated sugar with ½ teaspoon of freshly grated nutmeg and a tiny pinch of kosher salt. Combine these ingredients well and lightly dust the tops of the tartlets. I personally love the subtle balance that the salty, spicy sugar provides, cutting through the sweetness of the jam and crust with a delightful hint of warmth. It’s an entirely optional step, but it adds a lovely professional finish and an extra zest that truly elevates these easy pumpkin tarts.

Did you make this recipe for pumpkin tartlets? I’d love to hear about it! Please let me know by leaving a review or comment below. And don’t forget to sign up for my newsletter to get more delicious recipes delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes glimpses!

📖 Recipe

Yield: 6 tartlets

Pumpkin Tartlets

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

These delicious little Pumpkin Tartlets are like THE BEST version of toast and jam you have ever had, but packed with fall flavor!

Ingredients

for the tartlets:

• 1 cup Unsalted Butter, softened
• ¼ cup Granulated Sugar
• ⅓ cup Powdered Sugar
• 1 ½ teaspoon Vanilla Extract
• ½ teaspoon Maple Extract
• 2 ¼ cups All-Purpose Flour
• ¼ teaspoon Kosher Salt
• ½ cup Pumpkin Jam

for the pumpkin jam:

• 2 cups fresh Pumpkin, peeled and chopped, about 1 medium pie pumpkin
• 1 cup Granulated Sugar
• 2 tablespoons fresh Lemon Juice
• 2 teaspoon Cinnamon, ground
• ½ teaspoon Nutmeg, fresh grated
• ½ teaspoon Kosher Salt
• 1 Cinnamon Stick

Instructions

for the tartlets:

1. Preheat the oven to 350℉.
2. Butter and flour the wells of a jumbo muffin tin. Set aside till needed.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, and extracts together for 1- 2 minutes until they just begin to get light and fluffy.
4. Add in the flour and salt and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough will get tough.
5. Scoop about ¼ cup into each muffin well. Press into the bottom and up the sides a little, forming a shallow well. Place the remaining mixture into the freezer while you finish prepping the tartlets. If your crust mix hasn’t firmed up a little, let it rest in the freezer for at least 10 minutes. Then make a crumble by rubbing the mixture between your finger to get small bits of the mixture.
6. Spoon 1 Tablespoon or so of pumpkin jam into the wells you created and sprinkle each tartlet with 1 heaping tablespoon of the frozen crust mixture to form a crumble-like topping over the jam.
7. Bake for 18-22 minutes or until lightly browned.
8. Let cool completely and then remove from pans. You may need a knife or small offset spatula to run around the edge to help in popping them out.

for the pumpkin jam:

1. In a medium saucepan, combine the pumpkin, sugar, lemon juice, cinnamon, nutmeg, salt, and cinnamon stick into the pan and bring the mixture to a boil over medium heat.
2. Simmer for 20-25 minutes until the pumpkin is completely softened. It will turn slightly translucent when cooked through.
3. Press with the back of a spoon to break up some of the pieces, then remove to a canning jar and let cool completely.
4. If you would like a completely smooth jam, you can put the mixture into a blender or food processor and pulse until smooth.

Notes

Notes & Tips

When pressing the crust/dough into the pan, be sure not to press the middle too thin. You should not be able to see through it, you want a fairly thick bottom. The crust stays fairly soft so it will not be hard to cut or bite through when eating.

These tartlets are really like big cookies when they are done. I really just pick them up and eat them like a cookie. You can also serve them with a fork and cuppa tea for a fancy fall dessert too.

Substitutions

If you would like to make this recipe dairy-free, it actually works really well with a vegan butter substitute.

You can always swap the maple extract for only vanilla if you don’t have it.

I would love for you to make my Pumpkin Jam, but store-bought pumpkin butter or pumpkin spice spread can also be used.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• RSVP International Olive Wood Spoon, 12″ | Rustic, Natural Authentic Italian Olive Wood | Classic Style for Kitchens, Tables, & More | Functional for Serving Vegetables, Stirring Pasta
• Scanpan Stainless Steel HAPTIQ 2.75-Quart Covered Saucepan
• KitchenAid KSM150PSCE Artisan Stand Mixers, 5 quart, Copper Pearl (Renewed)
• Nordic Ware Jumbo Muffin Pan, Six 4in Cups, Natural

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 359Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 109mgCarbohydrates: 50gFiber: 2gSugar: 28gProtein: 3g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram