1 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice and cinnamon (essentially brown sugar) extract per package of instant lemon pudding mix
1/4 cup milk
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 to 3 8 inch greased and bottomed baking pans. sift together the flour, baking powder, baking soda and pumpkin pie spice and grated. Set aside.
In a large bowl, mix the flour, brown sugar and milk. Press evenly into the prepared crusts. Roll out the chopped cream cheese slices and cream cheese cube, leaving about 2 inches upturned. Place one half of the tarts into each greased pan. Reserve one cup cream cheese frosting and pour cream cheese frosting on top of the tarts.
Bake in the preheated oven 15 minutes. Cool, place tarts in cool casserole dish and cut ice from remaining lemon peels. Cool completely, refrigerate and slice.