These delicious Chai Pumpkin Cookies are made with pumpkin puree and chai spices. They’re perfect for fall and will remind you of classic Snickerdoodles – with a twist!
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Classic Snickerdoodles are one of my favorite cookies. They are always soft, sugary, and offer a delicious cinnamon flavor. These cookies are very similar, except they add a bit of seasonal flavor with the pumpkin puree and addition of chai spices to the standard cinnamon sugar that coats classic snickerdoodles.
You are welcome to make these cookies larger, but you will need to adjust your cooking times to a bit longer and tap to spread out more. To me, the 1-inch cookie scoop is the ideal tool to use to get the most cookies out of the batch. I ended up with 32 total cookies. In previous batches, I made them slightly larger and ended up with 24.
Ingredients and Tools to Make Chai Pumpkin Cookies:
- Baking sheet
- Parchment paper
- Stand mixer or large bowl and stand mixer
- Silicone spatula
- Cookie scoop
- Small mixing bowl
- Whisk
- All-purpose flour
- Baking soda
- Salt
- Nutmeg
- Butter
- Granulated sugar
- Pumpkin puree
- Egg
- Vanilla extract
- Chai seasoning or ground cinnamon, ginger, allspice, cardamom, cloves, black pepper
How to Make Chai Pumpkin Cookies:
Preheat oven to 375°F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk the flour, baking soda, salt, and nutmeg together. Set aside.
In a large bowl using a hand mixer in the bowl of a stand mixer, beat the butter and granulated sugar until light and fluffy – approximately two minutes.
Add the pumpkin puree, egg, and vanilla. Beat until combined.
Gradually add the flour mixture until just combined.
In a small mixing bowl, combine the granulated sugar with spices to create the chai seasoning mix.
Using a small spoon or cookie scoop, create 1-inch balls and roll them in the sugar mixture.
Place on a baking sheet and bake for 8 minutes.
Remove from the oven and tap the pan gently to help the cookies flatten.
Return to the oven and bake an additional two minutes. Tap again when removed from the oven and allow to cool for two minutes on the baking sheet.
Remove cookies and allow to finish cooling on a cooling rack.
Store up to 4 days in an airtight container.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup butter, room temperature
- 1 cup granulated sugar
- ½ cup pumpkin puree
- 1 egg, room temperature
- 1 teaspoon vanilla
Chai Spice Sugar:
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon all spice
- ½ teaspoon cardamom
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
Instructions
Preheat oven to 375°F.
Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk the flour, baking soda, salt, and nutmeg together. Set aside.
In a large bowl using a hand mixer in the bowl of a stand mixer, beat the butter and granulated sugar until light and fluffy - approximately two minutes.
Add the pumpkin puree, egg, and vanilla. Beat until combined.
Gradually add the flour mixture until just combined.
In a small mixing bowl, combine the granulated sugar with spices to create the chai seasoning mix.
Using a small spoon or cookie scoop, create 1-inch balls and roll them in the sugar mixture.
Place on a baking sheet and bake for 8 minutes.
Remove from the oven and tap the pan gently to help the cookies flatten.
Return to the oven and bake an additional two minutes. Tap again when removed from the oven and allow to cool for two minutes on the baking sheet.
Remove cookies and allow to finish cooling on a cooling rack.
Store up to 4 days in an airtight container.
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 91Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 78mgCarbohydrates: 15gFiber: 0gSugar: 8gProtein: 1g
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