PUMPKIN CHOCOLATE CHIP TASSIES

Pumpkin Chocolate Chip Tassies image

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

Provided by Taste of Home

Time 55m

Yield about 4 dozen.

Number Of Ingredients 22

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

Steps:

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 : Calories 144 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.