Pumpkin Chocolate Chip Tassies

• 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 325u0b0. 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.

butter, sugar, brown sugar, egg, vanilla, flour, ground cinnamon, baking powder, baking soda, salt, ground cloves, ground nutmeg, chocolate chips, butter, pumpkin, pumpkin pie spice, vanilla, ground ginger, ground cinnamon, sugar, turbinado

Taken from www.tasteofhome.com/recipes/pumpkin-chocolate-chip-tassies/ (may not work)