Stash Tea Blog

We are a specialty tea company based in the Portland, Oregon area. Founded in 1972, Stash Tea Company has been offering a complete line of 100% natural teas for 40 years.

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With over 250 tea blends and a unique selection of teaware and tea-related products.

Chai-Iced Pumpkin CookiesMakes about 3 dozen | Recipe adapted from Petite Kitchenesse

IngredientsCookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine  flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth. 

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

Shop chai teas »

  High-res

Chai-Iced Pumpkin Cookies
Makes about 3 dozen | Recipe adapted from Petite Kitchenesse

Ingredients
Cookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

Shop chai teas »