Soft, chewy, and full of cozy autumn flavor, these Chai Spiced Pumpkin Cookies are the perfect fall treat. Imagine the warmth of chai spices cinnamon, ginger, cardamom, and cloves blended with the sweet earthiness of pumpkin. Each bite tastes like a hug in cookie form.
These cookies are ideal for fall gatherings, holiday dessert tables, or simply enjoying with a cup of tea or coffee. They’re easy to make, stay soft for days, and fill your kitchen with an irresistible aroma.
Chai Spiced Pumpkin Cookies Recipe
Why You’ll Love This Recipe
- Soft & Chewy – These cookies stay tender for days, thanks to pumpkin puree.
- All the Cozy Vibes – Chai spices and pumpkin are a match made in autumn heaven.
- Quick & Easy – No fancy equipment or complicated steps just mix, bake, and enjoy.
Ingredients for Chai Spiced Pumpkin Cookies
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Chai Spice Mix
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 2 teaspoons vanilla extract
How to Make Chai Spiced Pumpkin Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and chai spices. Set aside.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin and egg: Beat in the egg, pumpkin purée, and vanilla extract until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Scoop the dough: Use a cookie scoop to drop tablespoon-sized dough balls onto the prepared baking sheets.
- Bake: Bake for 10–12 minutes, or until the cookies are set at the edges and soft in the center.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Baking Tips for Perfect Cookies
- Don’t overbake: Pumpkin cookies should be soft and chewy, not dry.
- Spice it up: If you love extra spice, add a pinch more cinnamon or cardamom.
- Chill the dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
Serving Ideas and Variations
- Frosted: Add a cream cheese glaze for extra indulgence.
- Chocolate twist: Stir in white chocolate chips or dark chocolate chunks.
- Nutty version: Fold in chopped pecans or walnuts for a crunchy texture.
| Calories | 145 kcal |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugars | 12 g |
| Protein | 2 g |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Cholesterol | 28 mg |
| Sodium | 95 mg |
| Potassium | 80 mg |
| Calcium | 25 mg |
| Iron | 1 mg |
Recipe FAQ,s
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days before baking, or freeze for up to 2 months.
What’s the best way to store pumpkin cookies?
Keep them in an airtight container at room temperature for up to 4 days.
Can I use store bought chai spice mix?
Absolutely, just replace the listed spices with 2–2.5 teaspoons of your favorite chai spice blend.
Chai Spiced Pumpkin Cookies Recipe
Soft, chewy pumpkin cookies infused with warm chai spices and a hint of sweetness. These fall-inspired treats are perfect with a cup of tea or coffee and make a festive addition to any autumn gathering.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- ¾ cup pumpkin purée not pumpkin pie filling
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and chai spices. Set aside.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin and egg: Beat in the egg, pumpkin purée, and vanilla extract until well combined.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Scoop the dough: Use a cookie scoop to drop tablespoon-sized dough balls onto the prepared baking sheets.
- Bake: Bake for 10–12 minutes, or until the cookies are set at the edges and soft in the center.
- Cool: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Video
Notes
- Chill dough for 30 minutes for thicker, chewier cookies.
- Sprinkle with cinnamon sugar before baking for a sweet crust.
- Pair with a cup of chai tea for the ultimate fall treat.
