Pumpkin-Chai Spiced Oatmeal Cookies
by RoryThe flavors of pumpkin, chocolate, cinnamon, and vanilla combine in this wonderful autumn-inspired recipe to create a tasty, melt-in-your-mouth cookie.
Pumpkin-Chai Spiced Oatmeal Cookies
Rated 4.5 stars by 2 users
Category
Cookies & Bars
Ingredients
1 1/4 C. All Purpose Flour
1 tsp. Baking Soda
1 1/2 C. Rolled Oats
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1/2 tsp. Sea Salt, Coarse
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2 Tbsp. Chai Spice Blend
1/2 C. Butter (1 Stick), Room Temperature
1/2 C. Light Brown Sugar, Packed
1/3 C. Granulated Sugar
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1 tsp. Vanilla Extract, Bourbon Island
1/2 C. Pumpkin Purée
1 Tbsp. Molasses
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1 tsp. Coffee Extract
1 1/4 C. Semisweet Chocolate Chips
1 C. Dried Fruit (Raisins, Cranberries, etc.)
Directions
Preheat oven to 350°F. Mix together the dry ingredients to combine; set aside.
Using an electric mixer with paddle/beater attachment, cream together the room-temperature butter and brown and white sugars. Slowly add the vanilla and coffee extracts, pumpkin purée, and molasses, beating after each addition until that ingredient is thoroughly incorporated throughout.
Add the dry ingredient mixture to the batter in 3 or 4 steps; stir each addition until just combined. Fold in the chocolate chips and dried fruit, being careful not to overwork the batter.
Line a cookie sheet with parchment paper. Use a tablespoon to scoop dough onto the sheet, spacing cookies about 2 inches apart. Bake for 15-16 minutes, or until the cookies look golden brown.
Allow the cookies to cool on the parchment-lined sheet for 5 minutes before transferring them to a wire cooling rack, allowing cookies to cool completely. Serve immediately, or store cooked cookies in an airtight container for up to one week.
Recipe Note
Vanilla Extract, Mexican or Vanilla Paste work well as substitutes for the Vanilla Extract, Bourbon Island in this recipe if you have them on hand. If you use a larger dried fruit like apricots, chop them up well before incorporating them.