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Chewy Chai Spiced Pumpkin Cookies

Deliciously chewy cookies blended with chai spices and pumpkin, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Make sure all ingredients are halal-friendly.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Consider whole wheat flour for a healthier option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground chai spice Or a mix of cinnamon, ginger, cardamom, and cloves.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Incorporate the pumpkin puree, egg, and vanilla extract into the mixture. Stir until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking soda, salt, and chai spice.
  5. Gradually fold the dry ingredients into the wet mixture until everything is incorporated.
  6. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Pop the cookies in the oven and bake for 12-15 minutes or until the edges are lightly golden but the center looks slightly underbaked.
  2. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

To store, keep cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-7 minutes.