1. Grind Honeybush Pumpkin Chai into a fine powder in a spice grinder (or go old-school and use a mortar and pestle).

2. Combine flour, cornstarch, 2 teaspoons honeybush pumpkin chai powder, and salt in a medium bowl. (Reserve and set aside remaining tea powder.)

3. Cream butter in a large bowl with an electric or stand mixer. Add powdered sugar and beat until smooth. Add pumpkin puree and vanilla and beat until the puree is incorporated. Add half the flour mixture, and beat until just combined, scraping the sides of the bowl as necessary. Repeat with remaining flour mixture.

4. Empty the dough onto a work surface and roll into a log about 12 inches long and 1½ inches in diameter. Wrap the log in plastic wrap and chill in the refrigerator for at least an hour (or overnight).

5. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

6. When ready to bake, unwrap the dough and slice into rounds about ¼ inch thick. Place on cookie sheets about two inches apart.

7. Bake approximately15 minutes, rotating the pans halfway through, until the cookies are lightly browned on the edges. Let cool on the pans for 5 minutes and then move to a wire rack to finish cooling.

8. While cookies bake, combine remaining tea powder with an additional teaspoon of Honeybush Pumpkin Chai.

Steep tea in boiling water for at least 20 minutes. Allow to cool to room temperature.

9. When cookies are cool, whisk together powdered sugar and 1 tablespoon prepared tea in a small bowl. (Drink the remaining tea with milk and sweetener if desired.)

10. Use a fork or spoon to drizzle the glaze over the cookies. Allow to dry and serve, or store in an airtight container.