I know I’m really late with the pumpkin recipes. I meant to post something with pumpkin in it while it was still October, but it didn’t happen. Technically, we’re still in Autumn, and therefore pumpkin recipes are still in, right?
I was looking for a simple, yet delicious pumpkin cookie. I developed this recipe, adding a chai-inspired twist to it, with cardamom and cloves to accompany the cinnamon.
The result was delicious, and a great complement to the Autumn season!
CHAI-SPICED CHOCOLATE CHIP PUMPKIN COOKIES
- 1/2 lb unsalted butter
- 1/4 cup light or dark brown sugar
- 4 tablespoons pumpkin purée
- 2 cups whole wheat flour
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup semi-sweet chocolate chips
1. In a large bowl, cream the butter and brown sugar together until smooth. Whisk in the pumpkin.
2. In another bowl, toss the flour, cinnamon, cardamom, and cloves. Add this dry mixture slowly to the wet mixture until fully incorporated. Mix with a large spoon or spatula. If the dough is still a bit crumbly, or is not fully keeping its shape, add 1-2 tablespoons of oil. Fold in chocolate chips. Cover the dough and chill for 30 minutes. Chilling the dough will help in rolling them into cookies.
3. Take the dough out of the refrigerator. Preheat the oven to 375° F and line two large baking sheets with parchment paper or foil.
4. Roll the dough into balls, about 1.5 tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for about 16 minutes, turning the cookie sheets halfway, or until golden brown and a fork inserted in the center of the cookies comes out clean.
5. Remove the cookies from the oven and transfer to a wire rack to cool . Leave for about 30 minutes until ready to eat. Cookies can be stored at room temperature for up to 1 week, or may be refrigerated.