Ingredients
1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract1-1/3 cups all-purpose flour1-1/4 teaspoons ground cinnamon1/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1-1/4 cups miniature semisweet chocolate chipsBUTTERCREAM:1 cup butter, softened1/2 cup canned pumpkin1 teaspoon pumpkin pie spice1 teaspoon vanilla extract1/4 teaspoon ground ginger1/8 teaspoon ground cinnamon4 to 5 cups confectioners’ sugarTurbinado (washed raw) sugar, optional
Preparation
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.
