Pumpkin Chocolate Chip Tassies
Total TimePrep: 45 min. Bake: 10 min./batch + cooling
Makesabout 4 dozen
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 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
- 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
- Preheat oven to 325°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk the next 7 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 6 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. Transfer buttercream to bag. Pipe into cookie cups; if desired, sprinkle with turbinado sugar. Refrigerate in an airtight container.
Nutrition Facts1 cookie: 144 calories, 7g fat (4g saturated fat), 19mg cholesterol, 70mg sodium, 20g carbohydrate (17g sugars, 0 fiber), 1g protein.
Sep 24, 2019
This was a disaster for me. The cookies basically melted into a bubbling mess in the muffin tins leaving no hollow center to fill. I tried to squish in a center to fill with a spoon part way through baking. It sorta worked but the only option was to either leave them an unbaked liquidy mess or over bake them. I opted to overbake them and they are completely stuck to the pan and need chiselled out despite my pans being well greased. I've never had this happen with other mini muffin tin cookies. I tried baking the remaining dough like regular cookies on a cookie sheet but they turned out absolutely flat like a crepe. It can't be my baking powder and baking soda because they are working in other recipes. In fact, so my morning would not be a total waste, I made another batch of cookies with my own chocolate chip cookie recipe and added the spices as suggested here. That worked great. The icing is also super good! I'm going to frost some and make some into sandwich cookies. Overall I would use this recipe for inspiration only and use the icing on another adaptation of it.
Oct 21, 2018
Overall, these cookies turned out great! However, the recipe doesn't make 48 cookies. I used a tablespoon cookie scoop and only got 28. The icing was plenty for only the 28 cookies. Next time, I will make 1.5x the cookie recipe for the regular recipe of icing. I also cut back on the spices in the cookie and icing recipe as my family doesn't like a strong spice taste. I will definitely make these cookies again!