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 cookies
Total Time: 46 mins
Prep: 35 mins
Cook: 11 mins