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Chai Spiced Pumpkin Cookies

Delightfully soft and chewy cookies bursting with the warm flavors of chai spices and pumpkin, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (ensure it’s 100% pumpkin) Make sure it's Halal-compliant.
  • 1/2 cup butter, softened Use a dairy-free substitute for a dairy-free option.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Use gluten-free flour for a gluten-free option.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Mix until fluffy.
  3. Add the pumpkin puree, egg, and vanilla extract and mix until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and spices (cinnamon, ginger, cardamom, cloves, and salt).
  5. Gradually add the dry mixture to the wet ingredients and mix until just combined. Be careful not to overmix.
  6. Use a cookie scoop or tablespoon to drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them a couple of inches apart.
  7. Bake for about 10-12 minutes, or until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, enjoy with a warm cup of tea or coffee.

Notes

For best results, bake cookies until just set to retain their soft and chewy texture. Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.