Pumpkin Chai Latte Cookie Bars
the beloved pumpkin spice latte, add a little chai and you have the PCL
(Pumpkin Chai Latte to the uninitiated), a totally cozy hybrid. These cookie
bars have all the fall prereqs: pumpkin, buttercream, coffee, and warm spices.
The only thing missing is a cable knit sweater.
2 cups all purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup room temperature Duke's Mayonnaise
1 stick unsalted butter
2 Tbsp strong instant coffee
3/4 tsp salt
1/2 tsp baking powder
2 tsp vanilla extract
1 tsp cinnamon - for garnish
4 Tbsp pumpkin puree
2 tsp sugar
1/2 tsp vanilla extract
Small dash of almond extract - optional
1/4 cup milk
1 tea bag, black tea
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cardamom
Small pinch nutmeg
Small pinch black pepper
Small pinch ground clove
1.5 (6oz) sticks unsalted butter
2.5 to 3 cups powdered sugar (based on how sweet you like your buttercream)
1 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
Base Cookie Recipe
Base Cookie Recipe
Pre-heat oven to 350 degrees. Line a 8x8 square cake pan with parchment and grease.
Cream butter and sugars for 2 to 3 minutes on medium speed. Add mayo, extract, and coffee, cream for another minute. Add in flour, salt, baking power, mix just until flour is incorporated. Pat down evenly in prepared pan, bake for 25 to 30 minutes.
In a small sauce pan, combine pumpkin puree and sugar, cook until puree doesn’t taste raw, about 2 to 3 minutes, stirring constantly. Add in extracts. Let cool to the side.
In a small pot, combine milk, black tea bag, and all spices. Bring to a gentle boil and let it steep for 5 to 7 minutes. Let cool.
In a stand mixer, combine all ingredients, butter, sugar, milk mixture, extracts. Using a paddle attachment beat for 10 to 12 minutes, on medium speed.
Place cookie base on a platter of your choice. Begin by dolloping chai buttercream on top, with a large spoon swirl in pumpkin puree mixture, careful to not mix it in to the buttercream. Continue swirling buttercream and pumpkin puree together until the whole base is covered in an even layer of buttercream. Freeze cookie bar base for half hour. Sprinkle ground cinnamon on top of bars before cutting. Cut into 16 pieces. Enjoy!
P.S. You will have some extra buttercream, it can be frozen for later use or eaten by itself in lieu of lunch.