Chai Iced Pumpkin Cookie

Seasonal or anytime treat.

Seasonal or anytime treat.

When pumpkins are in season, who doesn’t love a little pumpkin treat on a cool fall day. These are great for a quick snack or to add to your Thanksgiving dessert menu.

Recipe adapted from Reclaiming Provincial


  1. Preheat your oven to 350° F. Line a large cookie sheet with parchment paper.
  2. Combine flour, baking powder, baking soda, spices, and salt in a bowl and set aside.
  3. In a separate bowl, cream together butter and sugar.
  4. Beat in pumpkin, egg, and vanilla until creamy, then mix in dry ingredients until well-combined.
  5. If the batter seems a bit soft, stick it in the fridge for about half an hour. When ready, drop tablespoons of batter onto a parchment-lined baking sheet. Bake cookies for 15–20 minutes, or until they begin to have just a hint of golden brown around the edges. Remove from oven and cool complete before frosting.
  6. For the icing: Melt butter in a saucepan and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Combine together with the sugar and vanilla and mix until a smooth icing forms.
  7. Dip the cookies if you have a real sweet tooth, or drizzle the icing over top with a fork if you’d like to dial it back a little. Let dry before stacking in an air-tight container.


  • All-Purpose Flour - 2 1/2 cups
  • Baking Powder - 1 tsp
  • Baking Soda - 1 tsp
  • Ground Cinnamon - 2 tsp
  • Ground Nutmeg - 1/2 tsp
  • Ground Cloves - 1/2 tsp
  • Salt - 1/2 tsp
  • Butter, softened - 1/2 cup
  • White Sugar - 1 1/2 cups
  • Pumpkin Purée - 1 cup
  • Egg - 1
  • Pure Vanilla Extract - 1 tsp


  • Icing Sugar - 2 cups
  • Milk - 3 tbsp
  • Butter, melted - 1 tbsp
  • Pure Vanilla Extract - 1 tbsp
  • Chai Tea Bag - 1