Spiced Chocolate Chip Cookie Cups (with Pumpkin Buttercream Frosting)

Ingredients:

Cookie Base:

• 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:

1. Preheat oven to 325°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla.
2. In another bowl, whisk the next 7 ingredients; gradually beat into creamed mixture. Stir in chocolate chips; mix well.
3. 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.
4. For buttercream, beat first 6 ingredients until blended. Gradually beat in enough confectioners’ sugar until mixture is smooth and reaches piping consistency.
5. 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.