Not a fan of coffee? That’s okay, because these cookies are perfect to pair with a chai tea latte. They’re soft, sweet and full of fall spices that will warm you up as the weather gets colder. These cookies are perfect for sharing with your friends and family after Thanksgiving dinner, or to add to your Christmas cookie tins.

INGREDIENTS
5 tablespoons granulated sugar
1 teaspoon chai spice mix*
1 ¼ cups unsalted butter, browned
4 egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 ¼ cups light brown sugar
3 tablespoons chai spice mix
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

INSTRUCTIONS
Add granulated sugar and chai spice mix into a bowl and combine. In a small pot, brown butter for 5-8 minutes, stirring frequently. When the butter is foamy, dark brown and gives off a nutty, sweet scent, remove it from the heat and transfer to a small bowl. Let browned butter cool then preheat your oven to 350º F. Combine flour, chai spice mixture, baking soda, baking powder and salt. Then whip the cooled brown butter until fluffy. Add brown sugar, egg yolks and vanilla and cream together. Gradually add the flour mixture to the butter mixture. Scoop the dough into balls about an inch thick, roll them in the spiced sugar, then bake 8 cookies at a time for 10-12 minutes on parchment lined baking sheets.

*To make your own chai spice: combine 2 teaspoons ground cardamom, 2 teaspoons ground allspice, 2 teaspoons ground nutmeg, 4 teaspoons cinnamon, 2 teaspoons ground cloves and 3 teaspoons ground ginger.

That’s right, it’s everyone’s favorite fall drink combined with the gooey and sweet treat we all love. Just pair with a cup of hot chocolate and you’re ready to enjoy this cozy, fall pastry.

INGREDIENTS
1 cup whole milk
½ cup caramelized pumpkin purée
2 ½ tablespoons neutral oil
1 large egg and 1 egg yolk
4 cups all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
1 packet of active dry yeast
2 teaspoons espresso
1 tablespoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 tablespoon pumpkin pie spice
1 teaspoon kosher salt
8 tablespoons salted butter, softened
1 cup light brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons caramelized pumpkin purée
2 teaspoons cinnamon
1 tablespoon pumpkin pie spice
1 tablespoon espresso
1 pinch kosher salt
6 ounces cream cheese, softened
8 tablespoons salted butter, softened
¼ cup heavy cream
1 teaspoon pure vanilla extract
1 ½ cups powdered sugar

INSTRUCTIONS
Warm milk to 100º-110º F and sprinkle yeast on top. Let yeast mixture sit until foamy. Add flour, light brown sugar, instant coffee, spices and salt to a large bowl and mix. Create a well in the middle of the ingredients, then add the yeast mixture, granulated sugar, light brown sugar, caramelized pumpkin purée, egg, egg yolk and oil. Mix until a dough begins to form, then knead for 8-10 minutes. Allow the dough to double in size in an oiled bowl covered with saran wrap. For the filling, add butter, sugar, vanilla extract, caramelized pumpkin purée, cinnamon, pumpkin pie spice, espresso and salt to a bowl then mix. Roll dough out into a 14×16 inch rectangle. Spread filling over dough. Cut into 1 ½ inch rolls and place in a greased 9×13 inch baking pan. Preheat your oven to 350ºF, then cover and allow the cinnamon rolls to rise for 30 minutes. Bake for 20-25 minutes. Cream together cream cheese and butter. Add powdered sugar, heavy cream and vanilla and mix. Spread frosting over cooled rolls.

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