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Afternoon Tea Desserts

Pumpkin Chocolate Chip Tea Cookies

Ann Allison TeaChef Level 1

Adding Irish breakfast tea slightly alters the flavor and makes a much more moist cookie, which is an excellent choice to accompany a nice hot cup of Adagio Irish Breakfast Tea.

10 m 2

Ingredients

  • 1/4 c. Irish breakfast tea, brewed, still warm
  • 1 tsp. baking soda
  • 1 c. cooked pumpkin
  • 1 c. sugar
  • 1/2 c. oil
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 c. chocolate chips
  • 1/2 c. chopped walnuts

Directions

Brew a cup of Irish breakfast tea. Reserve 1/4 c. and enjoy the rest while you make the cookies.

Dissolve the baking soda in the 1/4 c. reserved brewed tea.

Combine the tea/baking soda mixture, pumpkin, sugar, oil, egg, and vanilla in one bowl; and the flour, baking powder, salt, and cinnamon in another.

Stir in chocolate chips and walnuts. Drop by the teaspoonful onto parchment-lined cookie sheets.

Bake in a preheated 375�F oven for 10-12 min. or until lightly browned.

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