I can taste the pumpkin chai in every bite of these cookies. These cookies are soft, fluffy, and flavorful! They melt in your mouth and leave you wanting more cookies with every bite.
The inspiration...
It is fall season and you can find pumpkins everywhere. I love baking with pumpkin. I just can't get enough of pumpkin flavor cookies. These cookies are inspired by my favorite kind of latte, Pumpkin Chai Lattes. They are rich in flavor with hints of cloves and cinnamon flavor. The cookies taste like soft pillows, they are so moist and oh so good!
These pumpkin chai cookies are the perfect fall treat. Pumpkin in these cookies keeps the cookie so soft and light. There is a soft chewy center that I can't stop talking about because it is amazing! You could roll these cookies in sugar before baking to give a crispy crust. I enjoyed these cookies as they are extremely soft and extremely flavorful. I hope you enjoy these cookies as much as I did!
A few tips:
Pumpkin fresh vs canned - fresh is always better in baking however, I like to use canned pumpkin for these cookies. It is quick and easy to bake with and I always have canned pumpkin in my cabinet. You can use fresh pumpkin just make sure that is fully strained.
Dough - the dough will be very soft because of the pumpkin. I froze the dough briefly before baking to firm up the dough slightly.
Dark Molasses - don't skip this ingredient. It adds a rich dark flavor to these cookies that taste so good! As a trick to prevent the molasses from sticking to your measuring cup, I spray the measuring cup with baking spray before I measure the molasses. This will make it easier to clean later.
Storage - the cookies will store for 3 days in an air-tight container. They are so soft and fresh that they won't last the full week.
Soft Pumpkin Chai Cookies
Serving size: 30 cookies
Total Time: 30 minutes
Adapted from: Two Peas and Their Pod
1/2 cup butter
1 cup sugar
1/2 cup pumpkin
1/4 cup of molasses
1 large egg
1 teaspoon vanilla
2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
Step 1: In a bowl of a stand mixer, beat the butter and sugar together for about 2 minutes or until smooth.
Step 3: Whisk in the pumpkin, molasses, egg, and vanilla extract, mix until light and fluffy.
Step 4: Fold in flour, baking soda, spices, and salt. Refrigerate the cookie dough for at least 30 minutes or freeze the cookie dough for about 15 minutes before baking. hour.
Step 5: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop 1 tablespoon of cookie dough per cookie. Bake for 10–12 minutes, or until cookies have puffed up and set at the edges. Let the cookies cool on the baking sheet for a few minutes then enjoy!
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