Chai Spiced Pumpkin Cookies

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Soft, chewy, and warmly spiced, these Chai Spiced Pumpkin Cookies are like fall in every bite. Infused with cozy chai flavors like cinnamon, cardamom, and cloves, they perfectly complement the earthy sweetness of pumpkin puree. Each cookie is delicately drizzled with a vanilla glaze, adding just the right touch of sweetness to balance the spices.

Whether you’re baking for a cozy afternoon treat or bringing something special to a holiday gathering, these cookies are sure to be a hit. They fill your kitchen with the comforting aroma of fall spices and deliver that nostalgic, homemade feel we all crave as the weather cools down.

Why You’ll Love This Chai Spiced Pumpkin Cookies Recipe

• Perfectly soft and tender with a cakey texture.
• Packed with rich chai spice for a unique twist.
• Drizzled with a sweet glaze to finish.
• Great for autumn, holidays, or cozy weekends.
• No chill time required, ready in under 30 minutes.

Preparation Phase & Tools to Use

To make these Chai Spiced Pumpkin Cookies efficiently, you’ll need a few key tools:

• Mixing Bowls: Use one for dry ingredients and another for wet. This helps ensure the ingredients are evenly incorporated.
• Hand Mixer or Stand Mixer: Creaming the butter and sugar is essential for the right cookie texture. A mixer makes this quick and easy.
• Cookie Scoop: Ensures uniform cookie sizes, which helps with even baking.
• Baking Sheets & Parchment Paper: Non-stick and easy cleanup. Parchment prevents the cookies from spreading too much.
• Wire Rack: Essential for cooling the cookies evenly without moisture building up on the bottom.
• Whisk: For evenly distributing the spices and combining dry ingredients thoroughly.

Each tool plays a role in either improving texture, saving time, or ensuring consistency from batch to batch.

Preparation Tips

Measure your pumpkin puree carefully—too much and the cookies may turn out overly cakey and soft. Also, don’t skip sifting or whisking your dry ingredients; it prevents clumps and ensures the spices are distributed evenly. When adding the flour mixture to the wet ingredients, mix just until combined to avoid over-developing the gluten, which can lead to tougher cookies. Finally, let the cookies cool before drizzling the glaze; this helps it set beautifully without melting into the warm cookies.

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Ingredients for this Chai Spiced Pumpkin Cookies Recipe

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• Optional: 1/4 tsp black pepper (for stronger chai flavor)
• 1/4 cup granulated sugar (for rolling)

Vanilla Glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp milk (or dairy-free alternative)
• 1/2 tsp vanilla extract

Step 1: Cream the Butter and Sugars

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step ensures the cookies have a tender, airy texture.

Step 2: Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, egg, and vanilla extract. Beat until fully incorporated. The mixture may look a bit curdled at this stage, which is normal.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, cardamom, nutmeg, and optional black pepper. Whisk thoroughly to evenly distribute the spices.

Step 4: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix just until combined—avoid overmixing to keep the cookies soft.

Step 5: Scoop and Roll

Using a cookie scoop or spoon, form dough balls (about 1.5 tablespoons each). Roll each ball in granulated sugar to coat.

Step 6: Bake the Cookies

Place the dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until edges are set and centers look slightly underbaked. Do not overbake!

Step 7: Cool Completely

Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 8: Drizzle with Vanilla Glaze

In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. Drizzle the glaze over cooled cookies using a spoon or piping bag. Allow glaze to set for about 15 minutes before serving.

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Notes

These cookies are designed to be soft and slightly cakey thanks to the pumpkin and spice blend. You can customize the spice levels to your preference—feel free to add more cinnamon or cardamom if you’re a chai lover. Make sure the pumpkin puree is not too watery; blotting it slightly with a paper towel can help if it seems too wet.

Watch Out for These Mistakes While Cooking

• Using too much pumpkin: This can result in soggy or overly cakey cookies.
• Skipping the sugar roll: Rolling in sugar helps create a slightly crisp exterior that contrasts the soft center.
• Overmixing the dough: Leads to tougher cookies due to excess gluten development.
• Overbaking: The cookies should look slightly underbaked when removed; they continue to set while cooling.
• Adding glaze while hot: It will melt off. Let the cookies cool completely first.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. They also freeze well—place cooled, unglazed cookies in a single layer in a freezer-safe bag or container for up to 2 months. Add the glaze after thawing.

Estimated Nutrition (Per Cookie – approx.)

• Calories: 120
• Carbohydrates: 18g
• Protein: 1g
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 90mg
• Sugar: 10g
• Fiber: 0.5g

Frequently Asked Questions

Can I make these cookies ahead of time?

Yes! You can make the dough up to 2 days in advance and refrigerate it. Just let it sit at room temp for 15 minutes before baking.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices. Stick to 100% pumpkin puree for best results.

Are these cookies spicy?

They’re warmly spiced, not hot. If you want a stronger chai flavor, increase the black pepper slightly.

Can I make this recipe dairy-free?

Yes, substitute the butter with plant-based butter and use a non-dairy milk for the glaze.

How do I make the glaze thicker or thinner?

For a thicker glaze, use less milk. For a thinner drizzle, add a few more drops of milk until desired consistency is reached.

Can I freeze these cookies?

Absolutely! Freeze unglazed cookies in a single layer, then thaw and glaze when ready to enjoy.

Can I add chocolate chips or nuts?

Sure! White chocolate chips, chopped pecans, or walnuts pair nicely with the spices and pumpkin.

Why are my cookies flat or spreading too much?

Your butter might be too soft or your dough too warm. Try chilling the dough for 15-20 minutes if this happens.

Conclusion

Chai Spiced Pumpkin Cookies are a delicious seasonal treat that balance cozy fall flavors with a soft, sweet bite. They’re easy to whip up, customizable to your spice preferences, and perfect for gifting, gatherings, or just a quiet moment with a warm drink. With proper technique and a few pro tips, you’ll have bakery-worthy cookies ready in no time.

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