Preheat oven to 350 and line a baking sheet with parchment paper.
Cut off top of chai tea bags and pour insides into coffee grinder. Grind tea until fine granules and set 1/4 side for frosting.
Combine almond flour, baking soda and chai tea granules in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well, . Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Let cool. To make frosting, whisk together all ingredients and slather on top of cookies.