Recipe Review: Pumpkin Chai Cookies

Photo Courtesy of Patty Van Dorin

I have been trying to come up with the perfect cookie to send to loved ones during late summer time but nothing really stood out. Then when I got the craving for Pumpkin Chai Coffee Cake I thought, mmmm....pumpkin chai cookies! Luckily I googled rather than trying to create my own from scratch and found the perfect recipe.

Oddly enough, the original recipe called for a regular sweet glaze however the author, Patty Van Dorin, ran out of milk and didn't feel like going to the grocery store and substituted chai.

This recipe bakes about 3 1/2 dozen cookies that are soft and almost like a scone in consistency without being dry. The cookie itself is not very sweet and the glaze adds a kick while complimenting the autumn flavors in the cookie. Enjoy!


Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

 Glaze 

• 1 1/2 cups confectioners' sugar
• Approximately 2 tablespoons strong chai (I used concentrate)
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, chai, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add chai as needed, to achieve drizzling consistency.