Happy November everybody! I can’t believe Thanksgiving is just around the corner. I’m really trying to enjoy each day this month knowing that I’m going to blink and the holidays will be over! This weeks pairing is one of my fall and winter favorites, so with Thanksgiving and Christmas coming up, these are some perfect options for parties or family time! This weeks pairing of the week is…
Iced Pumpkin Cookies and a Spiced Chai Latte
This recipe I’m sharing today is MY personal favorite pumpkin cookie recipe. Jordan and I always battle over which recipe to make…his favorite are my pumpkin chocolate chip cookies 😂 Both amazing, I just really love these ones! They taste like a little bite of pumpkin cake with a little bit of icing. I like making these for get togethers in the fall and for Thanksgiving, they are always a hit!
These cookies pair AMAZINGLY with this Chamba Spiced Chai Latte. Really this Spiced Chai Latte is amazing in general. The secret? COSTCO. 😂 Seriously it’s THE BEST CHAI MIX. My sister and I discovered it at Costco like 8 years ago and I can’t drink any other Chai because it’s JUST NOT AS GOOD! I always offer this Chai to people who come over, I’ve had several people say, “I don’t like chai” and I make it anyways, and now they ask for it every time they come over. Seriously. THE BEST. If you don’t have a Costco membership you can try Amazon! Click here for the link
I like to keep it in a cute little mason jar since the container is so big! It’s the perfect drink to cozy up with on a cold, snowy day and to enjoy with one of these Iced Pumpkin Cookies!
From my kitchen to yours… enjoy!
Soft, cakey pumpkin spice cookies with a delicious glaze topping
Ingredients
- 1 1/3 Cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 3/4 stick of butter
- 1 1/4 cup brown sugar
- 1 egg
- 3/4 cups canned pumpkin
- 1/3 cup evaporated milk
- 1/2 tsp vanilla extract
- For the Icing–
- 2 cups confectioners sugar
- 5 Tbsp Butter, melted
- 2-3 Tbsp evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees F, grease a baking sheet
- Whisk together flour, baking soda, salt, cinnamon, ginger and nutmeg in a bowl
- Put butter and brown sugar in a bowl of an electric mixer. Beat on medium speed until pale and fluffy, about 3 minutes.
- Mix in egg.
- Reduce speed to low, add pumpkin, evaporated milk, vanilla. Mix well until blended, about 2 minutes.
- Add flour mixture and mix until combined.
- Spoon dough onto prepared baking sheet Bake for 12 minutes, or until top of cookie springs back
- Cool for 5 minutes on the baking sheet, then transfer to a cooling rack. Cool completely.
- While cookies are cooling, make icing:
- Put confectioners sugar in a bowl, add melted butter and vanilla.
- Add 2 Tbsp evaporated milk, more if icing is too thick.
- Stir until smooth
- Spread icing onto cookies
- Serve with a cup of Chamba Chai Spiced Latte…Enjoy!
Notes
Pairs amazingly with Chamba Chai Latte or your favorite fall drink