Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ cups quick oats or old fashioned rolled oats
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon ground coriander
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • 1 tablespoon molasses
  • 1 teaspoon Nielsen Massey Coffee extract (Vanilla can be substituted)
  • 1 ¼ cups semisweet chocolate chips I used Ghiradelli semi-sweet
  • 1 cup dried cranberries

Instruction

  • In a separate bowl, add the flour, oats, baking soda, salt, and pumpkin chai spices together and whisk, set aside.
  • Using mixer, cream the butter, and sugars together, then add in the vanilla, pumpkin puree, molasses and mix well.
  • Add in the dry flour/oat mixture to the wet mixture and mix until just combined.
  • Fold in the chocolate chips and cranberries and set in the fridge for 10 minutes.
  • Preheat oven to 350 degrees and place parchment paper onto large baking sheet or two.
  • Using a 1/4 cup scoop, put 6 cookies on each baking sheet and bake 15 - 16 minutes.
  • Transfer cookies from oven when done and let set for 5 minutes before transferring to baking rack.
  • Devour!