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
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, 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.
- 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.
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