Pumpkin-Cranberry Tassies

1/2 cup unsalted butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
3/4 cup light brown sugar, packed, divided use
1/4 cup canned pumpkin (not pumpkin pie filling)
2 Tablespoons unsalted butter, melted and cooled, divided use
1 large egg yolk
1 Tablespoon heavy whipping cream
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 Tablespoons dried cranberries, finely chopped
1/2 cup pecans, finely chopped

Preheat oven to 325F. Grease (2) 12-cup or (1) 24-cup miniature muffin cups. In a small bowl combine the softened butter and the cream cheese until fluffy. Beat in flour. Shape into 24 balls. Place 1 ball in each greased muffin cup. Press dough onto the bottom and up sides of each muffin cup. Bake until edges of dough are lightly browned, about 8-10 minutes. Remove muffin cups from oven. Maintain oven temperature. Meanwhile, in a medium bowl combine 1/2 cup brown sugar, pumpkin, 5 teaspoons melted butter, egg yolk, cream, vanilla, cinnamon and nutmeg. Stir until smooth. Mix in cranberries. Spoon into warm shells. Mix the remaining butter and nuts in a small bowl. Sprinkle over the filled cups. Return to oven and bake until the filling is set, about 23-26 minutes. Remove from oven and cool in pan for 10 minutes. Run a knife around edges of tassies to loosen. Remove, transfer to rack and cool completely.

24 cookies