Pumpkin Chocolate Chip Tassies Recipe

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Pumpkin Chocolate Chip Tassies Recipe

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This pumpkin and chocolate cookie has a special feel that makes it perfect for a holiday dessert table. If you don’t have a pastry tip, use a freezer bag to pipe the buttercream into the cookie cup. It works well for me. —Laura Milanowski, Wauwatosa, Wisconsin
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1-1/4 cups miniature semisweet chocolate chips
  • BUTTERCREAM:
  • 1 cup butter, softened
  • 1/2 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 4 to 5 cups confectioners' sugar
  • Turbinado (washed raw) sugar, optional

Directions

Preheat oven to 325°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk the next seven ingredients; gradually beat into creamed mixture. Stir in chocolate chips; mix well.
Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups. Bake until golden brown, 10-12 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
For buttercream, beat first six ingredients until blended. Gradually beat in enough confectioners’ sugar until mixture is smooth and reaches piping consistency.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer buttercream to bag. Pipe into cookie cups; if desired, sprinkle with turbinado sugar. Refrigerate in an airtight container. Yield: about 4 dozen.
Originally published as Pumpkin Chocolate Chip Tassies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 144 calories, 7g fat (4g saturated fat), 19mg cholesterol, 70mg sodium, 20g carbohydrate (17g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1-1/4 teaspoons ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1-1/4 cups miniature semisweet chocolate chips
  • BUTTERCREAM:
  • 1 cup butter, softened
  • 1/2 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 4 to 5 cups confectioners' sugar
  • Turbinado (washed raw) sugar, optional
  1. Preheat oven to 325°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk the next seven ingredients; gradually beat into creamed mixture. Stir in chocolate chips; mix well.
  2. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups. Bake until golden brown, 10-12 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
  3. For buttercream, beat first six ingredients until blended. Gradually beat in enough confectioners’ sugar until mixture is smooth and reaches piping consistency.
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer buttercream to bag. Pipe into cookie cups; if desired, sprinkle with turbinado sugar. Refrigerate in an airtight container. Yield: about 4 dozen.
Originally published as Pumpkin Chocolate Chip Tassies in Cookies & Candies Bookazine 2017

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