Description
These Pumpkin Chai Cookies combine the warm, comforting flavors of chai spices with the moistness of pumpkin puree and the sweetness of chocolate chips. Perfect for fall or any cozy occasion, these cookies are soft, flavorful, and easy to prepare.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons chai spice blend (or to taste)
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup (240 grams) pumpkin puree
- 1/2 cup (113 grams) butter, softened
- 1 cup (200 grams) brown sugar, packed
- 1 teaspoon vanilla extract
Add-ins
- 1 cup (170 grams) chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, chai spice blend, and baking soda to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and brown sugar, beating until the mixture becomes light and fluffy. Then add the pumpkin puree and vanilla extract, mixing until smooth and well incorporated.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chocolate chips to evenly distribute them throughout the dough.
- Form Cookie Dough Balls: Drop rounded balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes until the edges are lightly golden and the centers appear set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- For a spicier chai flavor, increase the chai spice blend to 3 teaspoons.
- You can substitute chocolate chips with chopped nuts or dried fruit for variation.
- Ensure the butter is softened at room temperature for easier creaming with sugar.
- Store cookies in an airtight container for up to one week to keep them fresh.
- For a dairy-free version, replace butter with a vegan margarine or coconut oil.
