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Pumpkin Butterscotch Mascarpone Cookie Tart is a perfect fall dessert with a cookie tart and layers of pumpkin, mascarpone cheese and toppings of toffee bits and butterscotch.
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PUMPKIN BUTTERSCOTCH MASCARPONE COOKIE TART

Pumpkin Butterscotch Mascarpone Cookie Tart begins with a roll of refrigerated sugar cookie dough for the crust, filled with layers of sweetened mascarpone cheese and a pumpkin-vanilla pudding. Add a topping of pecans, toffee bits, and melted butterscotch chips for the perfect flavor combination.
Course Desserts
Cuisine American
Keyword PumpkinTart, Pumpkin Dessert, Thanksgiving Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 406kcal
Author pamelashank2015

Ingredients

  • 1 16.5oz roll Pillsbury refrigerated sugar cookie dough
  • 8 oz tub mascarpone cheese BelGioioso
  • 1 cup confectioner sugar
  • 1/2 teaspoon vanilla
  • 1 3.4oz box Jell-o instant vanilla pudding
  • 1 cup whole milk
  • 1 cup Libby's Pure Pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 3/4 cup milk chocolate toffee bits
  • 3/4 cup Nestle Toll House Butterscotch Morsels

Instructions

  • Preheat oven to 350 degrees F. Remove cookie dough from refrigerator to slightly soften.
  • Press dough into bottom and up the sides of an ungreased, 9-inch tart pan with removable sides. Prick with fork in about 8 places.
  • Bake for about 18 to 20 minutes, or until crust is light golden brown. Remove from oven to a cooling rack. Allow to cool for about 40 minutes, then remove sides of pan. May also remove bottom disc from tart. Continue to cool on wire rack.
  • Meanwhile, in a medium size mixing bowl, using an electric mixer, beat together the mascarpone cheese, confectioner sugar, and vanilla. Spread into the cooled crust.
  • In another mixing bowl, place the pudding mix and milk. Whisk to combine, or use low speed of electric mixer. Stir in the pumpkin and cinnamon. Combine well. Spread over the mascarpone cheese layer.
  • Evenly top with chopped pecans and toffee bits.
  • Place butterscotch chips in a small microwave safe bowl. Melt chips at 20-30 second intervals, stirring after each time. When chips are melted, drizzle over the top of tart.
  • Refrigerate until ready to serve.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.