Pumpkin Spice Tea Latte Cookies

The Spice & Tea Exchange
Servings

2 dozen cookies

Prep Time

35 minutes

Cook Time

46 mins

All the flavor of pumpkin, fall spices, your favorite tea/espresso drink, and salted caramel in one tender, crumbly cookie! Flavorful cookies are rolled in a crunchy sugary coating with a hint of salt and drizzled with a spice-filled glaze for pumpkin perfection!
Pumpkin Spice Tea Latte Cookies

Ingredients

  • 1 Tbsp. Ruby Oolong Tea, finely ground
  • 1 Tbsp. + 1 tsp. Pumpkin Pie Spice Blend, divided
  • 1 tsp. Himalayan Fine Mineral Salt
  • 2/3 cup Salted Caramel Sugar
  • 3 Tbsp. Espresso Sugar
  • 2 ¼ cup flour
  • ½ cup shortening
  • 1 cup sugar
  • 2 Tbsp. molasses
  • 6 Tbsp. pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 2 tsp. baking soda, dissolved in a little hot water
  • 2 cups powdered sugar 
  • 2 Tbsp. warm milk

Directions

  1. PREHEAT oven to 375°F. IN a medium mixing bowl, combine flour, the ground Ruby Oolong Tea, 1 Tbsp. Pumpkin Pie Spice Blend, and Himalayan Fine Mineral Salt. Set aside.
  2. IN a large bowl, mix together shortening, sugar, molasses, and pumpkin puree until smooth. Stir in the egg and baking soda.
  3. ADD the flour mixture into the wet ingredients and mix gently until just combined. Roll dough into 1" balls. Mix together Salted Caramel Sugar and Espresso Sugar and roll dough balls into the sugar until coated.
  4. PLACE cookies on an ungreased cookie sheet and bake for 9-11 mins. Allow to cool.
  5. MEANWHILE, prepare the glaze. Add powdered sugar, warm milk, and remaining tsp. Pumpkin Pie Spice Blend to a mixing bowl. Whisk until smooth and thick. If too thick, add more milk and if too thin, add additional powdered sugar until the texture of a glaze is reached (easy to drizzle but not runny).
  6. USING a spoon, drizzle glaze over cookies. Allow to set (about 10 mins.).
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