So, the picture quality is awfully yellowy and definitely not the best. This is due to me not having my own camera, as it's still looping around Austin with the wrong address (my fault, oops). Hopefully I have it soon.
However, it's been too long without a recipe, so I figured crappy pictures would suffice for now. I will swallow my pride and accept that while they're not my best, they surely aren't my worst either.
Anyway, I can't think of a more perfect fall cookie than these little chai pumpkin spice thumbprints. Since Austin weather is still "early summer/late spring" temperatures to me (~70 degrees!) I've had a hard time getting into the season. However, my kitchen's been doing a great job at allowing me to experience fall flavors despite it all.
|Apple picking during a quick jaunt back to Massachusetts|
Also, I am a Pumpkin Spice lover and I AM NOT ASHAMED. Seriously, what next, criticizing me for my leggings with Ugg boots and a Northface jacket while I loiter outside Urban Outfitters taking selfies? C'mon.
You can't deny that pumpkin = fall. And pumpkin without its accompanying spices is just squash. So shuttup.
I adapted this recipe because I haven't been able to track down the chai concentrate that every recipe requires. HOWEVER, I discovered recently that Trader Joe's is the freaking MECCA of Pumpkin Spice, so I made some substitutions.
This recipe requires very specific items: namely Trader Joe's Pumpkin Spice Chai Latte powder and Hershey's Kisses. If you do not have access to these items, namely the powder, please see the original recipe for the chai-from-concentrate option. But it's mid-October... you'll find them.
Happy Fall, everyone!
(adapted from Pass the Sushi)
- 1 stick butter, room temp
- 1/2 cup sugar
- 2 tbs strongly brewed chai tea
- 1 tbsp pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup (~1 scoop) Trader Joe's Pumpkin Spice Chai Tea
- 1 and 1/4 cup flour (I used Bob's Red Mill gluten free 1-for-1)
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp pumpkin pie spice
- ~25 Pumpkin Spice Hershey Kiss
In a large bowl, combine chai tea powder, flour, baking soda, salt, cinnamon, and nutmeg. Stir well.
In the bowl of a stand mixer, cream together butter and sugar until fluffy. Add the egg, pumpkin puree, vanilla, and tea.
Slowly add the dry to the wet, using a spatula to scrape down the sides of the mixer often. Cover and chill for at least 1 hour.
Preheat your oven to 325 degrees F, and unwrap all the kisses while it preheats. Place cookies by the rounded tablespoonfull onto a parchment paper or silpat lined cookie sheet. If desired, sprinkle cookies with extra pumpkin spice mix mixed with sugar.
Bake for 15 minutes. Immediately upon removing from the oven, push kisses into center of each cookie. Do not touch or the chocolate will drip. Let cool completely.