It doesn’t get any easier than these Pumpkin Pie Cream Cheese Tarts. They were born out of a desperate need to use up that leftover pumpkin purée from those other, more serious pumpkin recipes. The flaky, buttery dough makes the perfect base for the creamy, warm pumpkin pie filling. The mix of cinnamon, ginger, and all-spice tastes amazing, and the sweetened cream cheese on top makes these even creamier and dreamier. I used frozen puff pastry for convenience, but I’m sure they’ll be just as amazing with frozen pie crust—both give you that instant gratification feeling you get after baking these fun, cute, and easy tarts.

And because you can make them basically anytime the craving hits, they’ll be perfect as a quick breakfast, snack, or even an individual dessert. I dipped mine in my homemade caramel sauce, but you can serve them with my salted caramel ice cream too—can you imagine how pretty they’d look on the plate? Both fillings come together in 5 minutes and can be made a day ahead. These tarts show you love in so many ways!…