Chai-Iced Pumpkin Cookies

Recipe adapted from Petite Kitchenesse

Chai-Iced Pumpkin Cookies


  • Makes about 3 dozen
  • Cookies
  • 2 1/2 cups all-purpose flour
  • 1/2 cup butter, softened
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 cup pumpkin purée
  • 1 tsp vanilla extract
  • 1 egg
  • Icing
  • 2 cups confectionery sugar
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 Chai Spice black tea bag
  • 3 tbsp milk


Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.

Mix the butter and sugar in another bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.

If necessary, you can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in this syrup for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

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