Description
Delight in the warm and cozy flavors of these Pumpkin Chai Latte Cookies, combining aromatic chai spices with rich pumpkin puree for a soft, flavorful treat perfect for fall or any time you’re craving a comforting dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons chai spice blend (or to taste)
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup (240 g) pumpkin puree
- 1 cup (200 g) packed brown sugar
- 1/2 cup (113 g) butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For Finishing
- Powdered sugar for dusting
Instructions
- Prep Ingredients: Measure all ingredients accurately and allow the butter to soften at room temperature to ensure easy mixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, chai spice blend, and baking soda to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, cream the softened butter with the packed brown sugar until light and fluffy, then beat in the egg and pumpkin puree until the mixture is smooth and cohesive.
- Bring Mixtures Together: Gradually add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing and ensure tender cookies.
- Shape and Bake: Form the dough into cookies and place them on a prepared baking sheet. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until set and lightly golden around the edges.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack. Once cooled, dust generously with powdered sugar for a delicate finish.
Notes
- For an extra chai punch, increase the chai spice blend to 2 1/2 teaspoons.
- Ensure butter is softened but not melted for the best texture.
- Store cookies in an airtight container for up to 5 days to keep them fresh and soft.
- You can use canned pumpkin puree for convenience, just make sure it is 100% pumpkin, not pumpkin pie filling.
- For a gluten-free variation, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
