Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1/3 cup pumpkin puree (blotted)
1 large egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon black pepper
Instructions
Step 1: In a large bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
Step 2: Beat in the egg yolk, pumpkin puree, and vanilla extract until well combined.
Step 3: In a separate bowl, whisk together the flour, baking soda, salt, and all the chai spices.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Step 5: Cover the dough and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.
Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them 2 inches apart.
Step 8: Bake for 10-12 minutes or until the edges are set but the centers remain soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Always blot your pumpkin puree with a paper towel to remove excess liquid for the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin chai cookies recipe, fall baking, spiced cookies, pumpkin dessert, chai spice
