Pumpkin Chocolate Chip Tassies Recipe

Name: Pumpkin Chocolate Chip Tassies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 325u00b0. 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.
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 6 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. Transfer buttercream to bag. Pipe into cookie cups; if desired, sprinkle with turbinado sugar. Refrigerate in an airtight container.

1532

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup sugar, 1/2 cup packed brown sugar, 1 large egg, room temperature, and more.

Yes, Pumpkin Chocolate Chip Tassies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chocolate Chip Tassies

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