The Story
I’ve always had a terrible sense of direction. And I’m not just talking about getting lost while driving—I’m talking about getting turned around in grocery stores, wandering through the wrong hallways at school, and even missing my own street in my own neighborhood. You’d think after living in the same place for years, I’d have it figured out by now, but nope. I’m the person who needs GPS to find a shop I’ve been to a dozen times, and even then, there’s no guarantee I won’t somehow end up in the wrong parking lot.
It’s funny, though, because no matter how many times I get lost, I’ve sort of learned to laugh about it. I’ve accepted that having a sense of direction just isn’t one of my strong suits, and that’s okay. I’ve even started keeping it in mind while baking. With some recipes, like pumpkin spice chai cookies, having a “map” to follow is essential. If I stray too far from the recipe—much like driving without directions—I’ll end up with a mess.
These cookies are the kind of thing that need some structure, but they’re also forgiving in their own way. They’re packed with warm, spiced flavors like pumpkin, chai, cinnamon, and nutmeg, so even if you take a slight detour with the ingredients, they still manage to come out delicious. They remind me that even when I get a little lost in the kitchen, much like in life, I can still find my way back to something sweet.
Ingredients:
- For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom (optional for chai flavor)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 tablespoon chai tea concentrate (or 1 chai tea bag steeped in 2 tablespoons hot water)
- For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- A pinch of ground cinnamon
Instructions:
1. Make the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom (if using). Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, then add the vanilla extract, pumpkin puree, and chai tea concentrate. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
5. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your hand.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
7. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon until smooth. Drizzle the glaze over the cooled cookies.
Tips:
- For a stronger chai flavor, steep the chai tea for longer or use a chai concentrate to really enhance the spice.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape and not spread too much.
- If you like a little extra texture, add chopped pecans or walnuts to the dough for some crunch.
Enjoy,
Lauren