Oh my goodness, let me tell you about these chai spiced pumpkin cookies! They’re like a warm hug in cookie form, with a perfect balance of cozy pumpkin and a delightful medley of spices that just scream fall. Every bite is packed with comforting flavors, from the aromatic cinnamon and nutmeg to the zesty ginger and cloves. It’s seriously hard to resist the scent wafting through your kitchen as they bake—trust me, your friends and family will come running! These cookies are soft, chewy, and oh-so-inviting, making them the perfect treat for those crisp autumn days. Whether you’re enjoying them with a hot cup of tea or sharing them at gatherings, they’re bound to be a hit. You’ll want to make these again and again!
Ingredients for Chai Spiced Pumpkin Cookies
Gathering your ingredients is the first step to creating these delightful chai spiced pumpkin cookies. Here’s what you’ll need:
- 1 cup pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling!)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark, your choice!)
- 1/2 cup butter, softened (let it sit out for a bit to get nice and creamy)
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (because vanilla makes everything better!)
Each ingredient plays a special role in creating that warm, inviting flavor that makes these cookies so irresistible. So grab your measuring cups and let’s get baking!
How to Prepare Chai Spiced Pumpkin Cookies
Getting these chai spiced pumpkin cookies ready is a delightful process, and I promise it’s easier than you think! Just follow these simple steps, and you’ll be rewarded with a batch of cookies that are sure to impress.
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is super important because it ensures that your cookies bake evenly and come out with that perfect golden edge. While it’s heating up, you can get everything else ready!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. I usually use a hand mixer for about 2-3 minutes, but you can do it by hand with a sturdy spatula too. The key here is to really incorporate air into the mixture for that nice, soft texture!
Step 3: Mix in the Pumpkin and Egg
Next, add in the pumpkin puree, egg, and vanilla extract. Mix until everything is well combined. You want that cozy pumpkin goodness to blend perfectly with the sugary butter mixture. Trust me, the smell is heavenly already!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt. This step helps to evenly distribute the leavening agents and spices, ensuring every cookie is packed with flavor!
Step 5: Combine Wet and Dry Ingredients
Now, gradually add the dry mixture to the wet mixture. I like to do this in parts, folding gently until just combined. You don’t want to overmix, or your cookies might turn out tough. A nice and soft dough is what we’re aiming for!
Step 6: Drop Dough on Baking Sheet
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a lined baking sheet, leaving about 2 inches of space between each cookie. They’ll spread a little, so give them some room to breathe!
Step 7: Baking Time
Pop those cookies in the oven and bake for 12-15 minutes. Keep an eye on them; they’re done when the edges are golden but the centers still look a bit soft. They’ll firm up as they cool, so don’t worry if they seem a little underbaked!
Step 8: Cooling the Cookies
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set up nicely and keeps them from getting soggy. Once they’re on the rack, let them cool completely—if you can resist the temptation to snack on them right away!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy weekdays!
- Flavorful blend of spices that captures the essence of fall.
- Soft, chewy texture that melts in your mouth.
- Great for sharing at gatherings or cozy nights in.
- Versatile enough to adjust spices to your liking!
- They fill your home with an irresistible aroma.
Tips for Success
To make sure your chai spiced pumpkin cookies turn out perfect every time, here are some handy tips! First, don’t skip the creaming step; it’s crucial for a light and fluffy texture. If you like a stronger spice flavor, feel free to adjust the amounts of cinnamon, ginger, or nutmeg—just remember that a little goes a long way! Also, keep an eye on the baking time; every oven is a bit different. If you want extra soft cookies, take them out when they look slightly underbaked. Lastly, let them cool completely on a wire rack to achieve the ideal texture. Happy baking!
Storage & Reheating Instructions
To keep your chai spiced pumpkin cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. If you want to enjoy them even longer, you can freeze them! Just wrap each cookie tightly in plastic wrap and place them in a freezer-safe bag. They’ll stay good for about two months. When you’re ready to enjoy, simply thaw them at room temperature, and if you like, warm them up in the microwave for a few seconds for that fresh-baked feel!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each chai spiced pumpkin cookie. Keep in mind these are approximate values and can vary based on your specific ingredients and portion sizes:
- Calories: 120
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 50mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 8g
- Protein: 1g
These cookies are not only delicious but also a delightful treat to enjoy in moderation. Happy indulging!
FAQ About Chai Spiced Pumpkin Cookies
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, just make sure to cook and puree it until smooth. It’ll give your cookies a lovely homemade touch! Just be mindful that fresh pumpkin can have a bit more moisture, so you might need to adjust the flour slightly.
What can I do if my dough is too sticky?
If your dough feels a bit too sticky, don’t worry! Just sprinkle in a little extra flour, a tablespoon at a time, until it reaches a manageable consistency. Keep in mind that a slightly sticky dough will yield softer cookies, which is what we want!
Can I add chocolate chips or nuts?
Yes, yes, and yes! Adding chocolate chips or chopped nuts can elevate these chai spiced pumpkin cookies even more. Just fold in about a cup of your favorite mix-ins when combining the wet and dry ingredients. It’s a delicious twist!
How do I know when the cookies are done baking?
You’ll know your cookies are done when the edges are golden brown but the centers still look a bit soft. They’ll continue to firm up as they cool, so don’t overbake them. Trust me, that soft center is where all the magic happens!
Can I make the dough ahead of time?
Definitely! You can make the dough ahead and store it in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, give it a quick stir and scoop it onto your baking sheet. Fresh cookies whenever you want!
Chai Spiced Pumpkin Cookies: 7 Irresistible Reasons to Bake
- Temps Total: 30 minutes
- Rendement: 24 cookies 1x
- Alimentation: Végétarien
Description
Delicious chai spiced pumpkin cookies with a warm, inviting flavor.
Ingrédients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter, sugar, and brown sugar.
- Add pumpkin puree, egg, and vanilla extract. Mix well.
- In another bowl, combine the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes until edges are golden.
- Allow cookies to cool on a wire rack.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust spices to taste.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 120
- Sucre: 8g
- De Sodium: 50mg
- La graisse: 5g
- Graisses Saturées: 3g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 18g
- La fibre: 1g
- La protéine: 1g
- Le taux de cholestérol: 15mg
Mots-clés: chai spiced pumpkin cookies
