Pumpkin Chocolate Chip Tassies Recipes

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PUMPKIN CHOCOLATE CHIP COOKIES I



Pumpkin Chocolate Chip Cookies I image

You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.

Provided by Beth

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 48

Number Of Ingredients 13

½ cup shortening
1 ½ cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Nutrition Facts : Calories 95.5 calories, Carbohydrate 14.1 g, Cholesterol 3.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 99.1 mg, Sugar 8.4 g

PUMPKIN CHOCOLATE CHIP TASSIES



Pumpkin Chocolate Chip Tassies image

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

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 22

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

Steps:

  • 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.

Nutrition Facts : Calories 144 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 70mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

VEGAN PUMPKIN CHOCOLATE CHIP BREAD



Vegan Pumpkin Chocolate Chip Bread image

We combined the beloved ingredients in pumpkin bread - creamy pumpkin puree, warm fall spices and a generous pour of vanilla - but omitted any dairy or eggs for a completely plant-based seasonal treat. Vegan dark chocolate chips stirred into the batter and scattered on top add extra flavor and texture. We found the pumpkin bread to be easiest to slice at room temperature, but feel free to enjoy a piece while it's still warm if you can't resist!

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield 2 loaves

Number Of Ingredients 12

3 3/4 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
One 15-ounce can pure pumpkin puree
1 1/2 cups vegan cane sugar
1 cup vegetable oil
6 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
1 cup vegan dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.
  • Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.
  • Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.
  • Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.
  • Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour.

PUMPKIN CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY



Pumpkin Chocolate Chip Whoopie Pies Recipe by Tasty image

Here's what you need: brown sugar, vegetable oil, eggs, canned pumpkin, flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, chocolate chips, cream cheese, butter, powdered sugar, vanilla extract

Provided by Tasty

Categories     Bakery Goods

Yield 18 pies

Number Of Ingredients 15

2 cups brown sugar
1 cup vegetable oil
2 eggs
1 ½ cups canned pumpkin
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
1 cup chocolate chips
8 oz cream cheese, softened
½ cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Mix the brown sugar and oil.
  • Add eggs and pumpkin, and mix.
  • Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix.
  • Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet.
  • Beat the cream cheese and butter until smooth.
  • Mix in powdered sugar and vanilla extract.
  • Spread onto half of the cooled cookies, and top with the rest of the cookies.
  • Enjoy!

Nutrition Facts : Calories 432 calories, Carbohydrate 48 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, Sugar 27 grams

PUMPKIN PECAN TASSIES



Pumpkin Pecan Tassies image

Field editor Pat Habiger of Spearville, Kansas suggests, "These delicious mini tarts are lovely for Christmas or to serve at a tea. They're worth the extra time it takes to make them."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
4 teaspoons plus 1 tablespoon butter, melted, divided
1 large egg yolk
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

Steps:

  • In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 325° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling. , Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 127mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP PUMPKIN COOKIES



Chocolate Chip Pumpkin Cookies image

Delicious cake type drop cookie. A family favorite and so easy to make.

Provided by Diane

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 84

Number Of Ingredients 13

1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 70.9 mg, Sugar 6.1 g

PUMPKIN-CHOCOLATE-CHIP SQUARES



Pumpkin-Chocolate-Chip Squares image

Your kids may not like pumpkin pie, but these moist pumpkin bars studded with chocolate chips are simply irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h30m

Yield Makes 24

Number Of Ingredients 10

2 cups all-purpose flour, (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  • With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  • Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
  • Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

PUMPKIN CHOCOLATE-CHIP SQUARES



Pumpkin Chocolate-Chip Squares image

These are delicious, moist cake squares that are simple to make. I made them 3-4 times this holiday season and received many compliments. My husband prefered them without the chocolate chips. Adapted from Martha's new Everyday Food magazine.

Provided by MSMD310

Categories     Bar Cookie

Time 50m

Yield 24 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1 1/4 cups sugar
1 egg
2 -3 teaspoons vanilla extract
1 1/2 cups canned pumpkin
12 ounces chocolate chips (you may omit)

Steps:

  • Preheat oven to 350.
  • Line a 9x13 baking pan with foil.
  • Whisk together flour, pie spice, baking soda and salt.
  • In another bowl, cream butter and sugar until smooth.
  • To butter/sugar, beat in egg and and vanilla.
  • Beat in pumpkin puree- batter may appear curdled at this point.
  • mix in dry ingredients until combined.
  • Fold in chocolate chips.
  • Spread evenly in pan and bake at 350 for 35-40 minutes.
  • Edges should come away from the side, and inserted toothpick should come out clean.
  • Cool in pan, then cut into 24 squares for serving.

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