1-1/4 Cups all-purpose flour
1 tsp baking soda
1-1/2 rolled oats
1/2 tsp Coarse Sea Salt
2 Tbsp Chai Spice Blend
1/2 Cup butter (1 stick) at room temp
1/2 Cup light brown sugar; packed
1/3 Cup granulated sugar
1 tsp Bourbon Island Vanilla Extract
1/2 Cup pumpkin purée
1 Tbsp molasses
1 tsp Coffee Extract
1-1/4 Cup semisweet chocolate chips
1 Cup dried fruit (raisins, cranberries, etc., if you use apricots or other larger dried fruits, just make sure the pieces are itty-bitty)
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.