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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!
From The Spice & Tea Exchange®1 TBS Ruby Oolong Tea, finely ground1 TBS + 1 tsp Pumpkin Pie Spice Blend, divided1 tsp Himalayan Fine Mineral Salt2/3 cup Salted Caramel Sugar3 TBS Espresso SugarFrom the Grocer2¼ cup flour½ cup shortening1 cup sugar2 TBS molasses6 TBS pumpkin puree (not pumpkin pie filling)1 egg2 tsp baking soda, dissolved in a little hot water2 cups powdered sugar2 TBS warm milk
PREHEAT oven to 375°F. IN a medium mixing bowl, combine flour, the ground Ruby Oolong Tea, 1 TBS Pumpkin Pie Spice Blend, and Himalayan Fine Mineral Salt. Set aside.IN a large bowl, mix together shortening, sugar, molasses, and pumpkin puree until smooth. Stir in the egg and baking soda.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.PLACE cookies on an ungreased cookie sheet and bake for 9-11 mins. Allow to cool.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).USING a spoon, drizzle glaze over cookies. Allow to set (about 10 mins).Yield: 2 dozen cookiesTotal Time: 46 minsPrep: 35 minsCook: 11 mins
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