Pumpkin Nut Cookies

Cups: 1/2 c Butter; softened

3 oz Cream cheese; softened

1 c Flour

Filling: 1/2 c Brown sugar; 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; coarse chop

1/4 c Brown sugar; packed

1 tb Butter; melted

In a medium bowl, beat 1/2 cup butter and the cream cheese with an electric mixter till well blended. Stir in flour. Divide dough into 24 balls, 1" in diameter. Press the dough evenly into bottom and up sides of 24, 1-3/4" muffin pans. Bake 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; sprikle over pumpkin mixture. Bake 325~ for 25 minutes. Cool in pans for 10 minutes. Loosen and remove cups from pans.

Serve warm or cool. Patti - VDRJ67A. -----