Step 1

Preheat the oven to 350°F (180°C).

Step 2

In a large bowl, whisk together the butter and brown sugar for 2-3 minutes, until light and fluffy. Add the egg and whisk to combine, then add the corn syrup, nutmeg, allspice, ginger, cloves, and cinnamon. Whisk well to combine, then add the pumpkin puree, followed by the pecans, whisking again to fully incorporate.

Step 3

On a floured surface, divide the crescent roll dough into 6 even pieces. Using a rolling pin, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and press up against the sides. Fill each evenly with approximately ¼ cup of the filling. P

Step 4

Bake the tarts for 22-25 minutes. Remove from the oven and allow to cool slightly.

Step 5

While the butter tarts are cooling, make the whipped cream cheese: In a large bowl, combine the cream cheese, heavy cream, vanilla, and salt. Whisk well until the mixture thickens and is fully incorporated.

Step 6

While the butter tarts are still a bit warm, remove from the muffin tins and top with the whipped cream cheese.

Step 7

Enjoy!

Step 8

Note: The filling works well in a pre-made pie crust as well. Pour the filling into a pre-made pie shell, then brush the edges with egg wash. Bake at 350°F (180°C) for 40 minutes, let cool slightly, then top with the whipped cream cheese.