I found this recipe on Pinterest and knew I had to give it a try when I saw the words "chai" and "pumpkin". the cookies definitely didn't end up the way I wanted them too... I pictured perfectly round cookies, but they came out lumpy. I mean when you check out the actual recipe and compare my cookies to the original (which you really don't have to), they look like two completely different cookies. well, regardless of my cookies being super duper lumpy and ugly... errmagerrd. they were so delicious. you'll love this if you adore cookies with a cakey consistence (texture reminds me vaguely of a cake pop). but I'll say no more. here's the recipe with my own slight alterations.
for the cookie, you'll need:
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp nutmeg
- 1/2 tsp. cloves
- 2 tsp cinnamon
- 1 cup pumpkin puree
- 1 egg, beaten
- 1/2 cup butter, softened (1 stick) I know, it's hecka lot of grease. but hey you do what you gotta. ;)
- 1 tsp vanilla extract
- 1 cup sugar
for the icing, you'll need:
- 1 Tbsp butter
- 2 cups confectioner's sugar
- 3 Tbsp milk
- 1 tsp vanilla extract
- 1 chai tea bag
yields about 3 dozen. (recipe adapted from Reclaiming Provincial)
it looks like a lot of ingredients, but if you bake often at home, then you probably have 90% of the ingredients lying about in your pantry. I hardly ever bake (the last time was.. one month ago?) and I still had everything on hand except for the pumpkin puree and cloves. so really, it's not that much. ;)
onto the assemblage.
01 preheat your oven to 350 F.
02 mix together all your dry ingredients except for the sugar in a bowl.
03 in a separate bowl, combine the pumpkin puree, egg, butter, vanilla extract and sugar. the recipe called for 2 cups of sugar, but I couldn't imagine so much grease AND sugar in one cookie, so I cut by half. do whatever floats your boat. my cookies came out sweet enough because of the icing.
04 take your dry ingredients and combine thoroughly with the wet ingredients. the consistency should be light and somewhat fluffy. if it's too runny, stick in the fridge for 1/2 hour or so until it firms up. put a tablespoonful of batter onto parchment sheet or greased baking tray...this is important! unlike other cookies I've made, these cookies don't really expand much or flatten while baking soo make sure the blobs you put on your sheet are not... well, blobs. they need to be somewhat flattened out and no more than 1/4" thick.
05 recipe says to bake for 15-20 minutes or until the edges are slightly golden. again, I altered it because my oven has a tendency to burn things if I go exactly as the recipe directs. I baked for 10 minutes and they came out clean and too golden for my taste. thankfully, the inside was still soft and fluffy.
onto the icing!
01 melt your butter in a pan over the stove and add in the milk.
02 turn off the heat once the butter and milk have combined. take the bag of tea and let it steep in the concoction for five minutes.
03 add the sugar and vanilla extract in and voila! you're done. it might take a few tries to get the consistency for the icing right. more sugar, less liquid means thicker glaze/icing which is what I prefer. better to make a little bit and make more later than to make too much and end up throwing away the unused ingredients. and yes, I may or may not be speaking from experience, but my lips are sealed. you didn't hear anything from me!
04 drizzle or dip your cookies into the icing once they've cooled completely.
have a happy Fatty Friday!
ahhh yay! thanks for sharing :) I might need to go shopping for more than a few things to stock up my college apartment...but these are def on my to-do list!
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