Bite-sized Pumpkin “Cakies”
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Tea Leaf Green: Coffee Bean Brown Comes Alive – This 5-piece San Fran band released this album to showcase their alter-ego, a more acoustic/groovy side to the band’s typical jam-band style. Just as I released the Pumpkin Cakies recipe to showcase a more groovy side to my Frosted Sugar “Cakies” recipe. As for the pairing of the album, the name says it all on this one. The chai-tea spice in the icing pairs perfectly with this album. And who doesn’t enjoy a good cup of Coffee Bean Brown with their cookies?
Soft and Fluffy Pumpkin Cookies with a Chai-Frosting
These are a pumpkin spin-off of another favorite recipe of mine – Frosted Sugar “Cakies”. They are perfect for around the holidays – or really any time of the year that you enjoy eating pumpkin treats. The spiced-chai frosting really has a warm flavor that your guests will not be able to resist.
- WARNING: Do not make these cookies if you don’t plan on eating at least a dozen. These things are addictive!!
For Cookies:
- 2 ½ cups of all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
- ½ tsp salt
- ½ cup of butter (1 stick), softened
- 1 ½ cups of sugar
- 1 cup of pureed pumpkin
- 1 egg
- 1 tsp vanilla extract
For Icing:
- 1 T butter
- 3 T milk
- 1tsp vanilla extract
- 2 cups of confectionery sugar
- ½ tsp each of ground cloves, ginger, cinnamon, and nutmeg
How we did it:
The Cookies.
- In a large mixing bowl, blend the dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt)
- In a separate bowl, cream the butter and sugar. (Be sure to blend thoroughly!) Add the pumpkin and stir thoroughly. Add egg and vanilla and mix together. Slowly add in the dry ingredients (about a cup at a time) until everything is well blended.
- Refrigerate for about 30 minutes.
- In the meantime, pre-heat your oven to 350º and line a couple baking sheets with parchment paper.
- Using a melon scooper, drop the batter onto the lined baking sheets. (Place unused portion of batter back into the fridge so it stays firm until it’s time to drop more cookies on the sheets!)
- Bake at 350º for 15 minutes (or until a slight golden brown). Allow the cookies to cool completely before icing.
The Icing.
- Using a low heat, slowly melt the butter in a saucepan. Add the milk and vanilla. Slowly stir in the confectionery sugar. Add spices. Continue to stir so that it doesn’t get crusty!
- When the cookies have cooled, simply dip the top of the cookie into the icing. Allow icing to cool completely on the cookies.
- These guys are best when stored in an airtight container. Use wax paper in between the layers so they don’t stick together.