Pumpkin Pie Dessert Hummus Cookie Tarts

A soft cookie dough tart filled with Pumpkin Pie Hummus and topped with a dollop of whipped cream. 



  1. Pre-heat oven to 375 degrees F
  2. Combine flour, baking soda and salt in a small bowl and set aside
  3. In a large mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy
  4. Add eggs one at a time, beating well after each addition
  5. Gradually beat in the flour mixture
  6. Drop a teaspoon of the batter into a greased or lined miniature muffin pan
  7. Bake for approximately 6 to 8 minutes or until dough is about half cooked
  8. Remove from oven and lightly press the center of each cookie to make a depression in the center
  9. Return to the oven and cook for approximately 6 more minutes, or until golden brown and firm
  10. Remove from oven and chill thoroughly in refrigerator until cold (up to 1 hour)
  11. Place on a flat work surface and carefully remove the cookie tarts from the pan with a pairing knife
  12. Place on wire racks
  13. With two teaspoons, fill the tart shells with the Pumpkin Pie Dessert Hummus
  14. Top with a garnish of whipping cream
  15. Finish with a sprinkle of freshly grated nutmeg