What does fall smell like? Pumpkin spice. That’s right. And Chai! At the Asheville Bee Charmer tasting bar, our Chai-Infused Honey is one of the most popular honeys. This pumpkin chai honey cookie recipe perfectly demonstrates the delicious impact a good infused honey can make. And the addition of pumpkin makes this cookie a perfect seasonal treat.
These cookies are great because they’re not too sweet. But if you’re looking for added sweetness add frosting.
1 pie pumpkin or 1/3 cup pumpkin puree
3 ½ cup unbleached all-purpose flour
2/3 cup chai-infused honey
1/3 cup brown sugar
1 tsp vanilla extract
1tsp baking powder
1 ½ tsp cinnamon
¼ tsp nutmeg
Scoop out guts from pumpkin, quarter the pumpkin and roast in oven at 350 degrees for 30-45 minutes (until soft).
Separate pumpkin meat from skin and blend into a smooth puree (blender or food processor).
Prepare a flax egg by mixing 3tbs water with 1tbs flax.
Mix dry ingredients in bowl.
In a separate bowl, cream the butter, honey, and brown sugar. Add flax egg, vanilla extract, and 1/3 cup of pumpkin puree and blend.
Slowly mix dry ingredients into wet ingredients until all ingredients are incorporated and dough appears to pull away from sides of the bowl.
Roll dough into 2 dough balls. Put dough balls in 2 plastic bags or plastic wrap, flatten and refrigerate for at least 30 minutes. Dough can be stored up to 24 hours in fridge.
Preheat oven to 350 degrees.
Roll the flattened and refrigerated dough ball until the dough is about ¼ inch thick.
Use cookie cutter to make custom holiday shaped cookies. Separate the cookies with ½ inch space in between on baking sheet and bake for 13-15 minutes, until lightly brown around the edges.