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Pumpkin Chocolate Chip Tassies

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
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    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. 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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