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Pumpkin Chocolate Chip Tassies

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup 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

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • dogcat_8
    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!
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