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.