Chai Spiced Pumpkin Cookies
Delightful fusion of rich pumpkin puree and aromatic chai spices, perfect for chilly evenings.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature
- 1 large egg
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add in the pumpkin puree and egg, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be sure not to overmix.
- Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving enough room between each cookie for spreading.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden.
- The centers will remain soft, so don’t overbake!
Cooling
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to one week. Can freeze for up to three months.