I really am a sucker for a good cookie. For the Fall season, I love to try and incorporate pumpkin and chai into so many different desserts and explore their potential! My easy chai spice mixture goes beautifully into this cookie dough and adding the chocolate chips didn’t hurt either! 

Makes around 20 cookies

Ingredients:

½ Cup (113g) Softened Unsalted Butter

1 ¼ Cups (250g) Brown Sugar, Packed

¼ Cup (60g) Pumpkin Puree

2 Tsp (8g) Vanilla Extract

1 Tsp (4g) Chai Spice 

½ Tsp (2g) Salt

½ Tsp (2g) Baking Soda

1 Large Egg plus One Egg Yolk, Room Temperature

2 Cups (240g) All Purpose Flour

6 oz (170g) Each Semisweet and White Chocolate Chips

Directions:

1.     In a large bowl, use a hand mixer to beat the butter and brown sugar together for 2 minutes, until light. 

2.     Add the pumpkin, vanilla, chai, salt, baking soda, egg, and egg yolk and mix until well combined. 

3.     Add the flour and mix on a low speed until the dough comes together, then add the chocolate chips. Cover the dough with plastic wrap and chill for 45 minutes. 

4.     Preheat your oven to 350 Degrees F (180C) and line a few cookie sheets with parchment paper. Use a 1 ¾ inch cookie scoop (or a spoon if you don’t have a scoop) to scoop 2 inch balls of dough onto the sheets. You can make the cookies any size you want, just note that your baking time will vary depending on the size. Smaller cookies will take less time, larger cookies take longer. Bake for 10-11 minutes, until golden brown around the edges. 

5.     Remove from the oven and allow to cool on the pans for 10 minutes before transferring to a rack to cool completely.