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
- Preheat your oven to 350° F. Line a large cookie sheet with parchment paper.
- Combine flour, baking powder, baking soda, spices, and salt in a bowl and set aside.
- In a separate bowl, cream together butter and sugar.
- Beat in pumpkin, egg, and vanilla until creamy, then mix in dry ingredients until well-combined.
- 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.
- 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.
- 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
FOR ICING -
- Icing Sugar - 2 cups
- Milk - 3 tbsp
- Butter, melted - 1 tbsp
- Pure Vanilla Extract - 1 tbsp
- Chai Tea Bag - 1