Recipe: Chai-Pumpkin Cookies

This recipe is all the flavors of fall wrapped up into a tray of perfectly fluffy cookies. Made with brown sugar, pumpkin pureé, and TAZO© Chai Tea latte concentrate, you’ll feel warm and fuzzy and ready for the leaves to change.

If you are not familiar with chai tea, it is a black tea-based tea drink that contains the warming flavors of ginger, cardamom, cinnamon, and cloves. The spices are highlighted by a burst of black pepper and star anise. This bottle of TAZO© Chai Tea latte concentrate takes all of the flavors of a chai blend and steeps them with a small amount of water, making the flavor more concentrated. Then they add vanilla and honey to round out the flavors. The result is a decadent, smooth chai concentrate intended to be warmed with milk and sipped from a mug on a chilly fall morning.

We loved the flavors so much that we decided to mix them into a sweet, spicy, salty cookie that melts in your mouth and warms you up right away. We hope you enjoy!

Ingredients:

½ c Butter, at room temperature
½ c White sugar
¼ c Brown sugar
1 egg
¼ c TAZO chai tea concentrate
¼ c pumpkin puree
2 cups flour
1 tsp cinnamon
¾ tsp baking soda
½ tsp coarse salt
1 tsp. vanilla

Directions:

Cookies:

In a large mixing bowl, work the butter (room temperature) into both sugars until it is a crumbly, sandy texture.
Beat 1 egg, and mix it into the butter/sugar mixture.
Then, add in the pumpkin puree and the Tazo© Chai tea latte concentrate.
In a separate bowl, begin combine dry ingredients.
Stir together flour, cinnamon, baking soda, and coarse salt.
Add the dry mixture to the wet mixture slowly, stirring well in between.
Once the dough has formed, give it a little taste. I suggest tasting the dough before adding the vanilla because the chai concentrate already has a strong vanilla/spice flavor.
If you wish, add in 1 tsp. of vanilla and mix well.
Preheat oven to 375º.

Dusting:

In a small bowl, mix together equal parts (approximately 1 tblsp.) of salt and white sugar.
Then add about 1.5 or 2 tsp. of cinnamon.

Cool before baking:

Using a disher, evenly portion balls of dough onto a parchment-lined baking sheet.
Sprinkle each cookie with a generous portion of the sweet and salty dust.
Refrigerate for 30 minutes to an hour.
Bake in a 375º oven for 15-20 minutes, or until golden brown.