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
Pumpkin Chocolate Chip Tassies
Pumpkin Chocolate Chip Tassies
Prep Time
45 min
Cook Time
10 min
Yield
about 4 dozen
Ingredients
- 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
- 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, 5-7 minutes. 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 Facts
1 cookie: 144 calories, 7g fat (4g saturated fat), 19mg cholesterol, 70mg sodium, 20g carbohydrate (17g sugars, 0 fiber), 1g protein.
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