Chai Spiced Pumpkin Cookies
Delightful soft and chewy cookies blending rich pumpkin flavor with aromatic chai spices, perfect for autumn gatherings.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree medically checked, halal-friendly
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened ensure it is halal-certified
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the softened butter, sugar, and brown sugar. Beat on medium speed until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract, mixing thoroughly until well blended.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing at low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
- Place the baking sheets in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
To make dairy-free, substitute butter with halal-friendly margarine or coconut oil. For a vegan option, use flaxseed meal mixed with water as an egg replacement. Store in an airtight container for up to one week or freeze for up to three months.