Name: Pumpkin Chocolate Chip Tassies
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Chocolate Chip Tassies

1. 1/2 cup butter, softened -

2. 1/2 cup sugar -

3. 1/2 cup packed brown sugar -

4. 1 large egg, room temperature -

5. 1 teaspoon vanilla extract -

6. 1-1/3 cups all-purpose flour -

7. 1-1/4 teaspoons ground cinnamon -

8. 1/4 teaspoon baking powder -

9. 1/4 teaspoon baking soda -

10. 1/4 teaspoon salt -

11. 1/4 teaspoon ground cloves -

12. 1/4 teaspoon ground nutmeg -

13. 1-1/4 cups miniature semisweet chocolate chips -

14. BUTTERCREAM: -

15. 1 cup butter, softened -

16. 1/2 cup canned pumpkin -

17. 1 teaspoon pumpkin pie spice -

18. 1 teaspoon vanilla extract -

19. 1/4 teaspoon ground ginger -

20. 1/8 teaspoon ground cinnamon -

21. 4 to 5 cups confectioners' sugar -

22. Turbinado (washed raw) sugar, optional -

How to cook deliciously - Pumpkin Chocolate Chip Tassies

1. Stage

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.

2. Stage

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. Stage

For buttercream, beat first 6 ingredients until blended. Gradually beat in enough confectioners’ sugar until mixture is smooth and reaches piping consistency.

4. Stage

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.