Fall baking season is here, and if you’re looking for the ultimate cozy treat, these Chai Spiced Pumpkin Cookies are it.
They’ve got that classic pumpkin goodness we all crave this time of year – plus the rich, warm spices of chai like cinnamon, cardamom, ginger, and cloves.
Basically, they taste like a hug in cookie form.
They’re soft, chewy, full of flavor, and super easy to make.
Whether you’re baking for a cookie swap, sharing with friends, or just want something sweet with your coffee, this recipe is going to be one you come back to all season long.
Why You’ll Love These Chai Spiced Pumpkin Cookies
- Soft and chewy texture that stays moist for days
- Bold chai flavor that stands out from standard pumpkin spice
- Simple ingredients and an easy one-bowl method
- Customizable with add-ins like chocolate chips or glaze
- Naturally dairy-free, with optional gluten-free swaps
This is the kind of recipe that smells like home and feels like fall with every bite.
Key Ingredients and Chai Spice Blend
Here’s what you’ll need to make these cookies a success:
Essential Ingredients:
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling
- Brown sugar: For moisture and a touch of molasses flavor
- Neutral oil or melted butter: Keeps the cookies soft
- Egg yolk: Helps bind the dough without making it cakey
- Vanilla extract: Enhances the overall warmth
- All-purpose flour: Provides structure (use gluten-free blend if needed)
- Baking soda + baking powder: Leavening agents
- Salt: Balances the sweetness
DIY Chai Spice Blend:
You can use a store-bought chai spice mix or create your own using:
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- Optional: a pinch of black pepper for an extra kick
This homemade chai spice adds depth and complexity that pairs beautifully with pumpkin.
Step-by-Step Instructions for Perfect Cookies
1. Prep the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Mix the Wet Ingredients
In a large bowl, whisk together pumpkin puree, brown sugar, oil (or melted butter), egg yolk, and vanilla extract until smooth.
3. Add the Dry Ingredients
In the same bowl, sprinkle in the flour, chai spice, baking soda, baking powder, and salt. Mix until just combined—do not overmix.
4. Chill the Dough (Optional but Recommended)
Cover the bowl and chill the dough in the fridge for 30–60 minutes. This helps develop flavor and prevents excessive spreading.
5. Scoop and Bake
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 9–11 minutes or until the edges are set and the centers look slightly underbaked.
6. Cool Completely
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Customization Ideas and Add-Ins
Want to take these cookies to the next level? Try one of these add-ins or variations:
- Chocolate chips: Add dark, milk, or white chocolate chips
- Toffee bits or chopped nuts: For texture and extra richness
- Maple glaze: Whisk together powdered sugar and maple syrup for drizzling
- Cream cheese frosting: Turn these into sandwich cookies with a tangy filling
- Vegan option: Use flax egg and plant-based butter or oil
- Gluten-free: Substitute 1:1 gluten-free flour blend
These cookies are versatile and forgiving, so feel free to get creative.
Pairing Suggestions and Serving Ideas
These cookies are best enjoyed when paired with cozy fall beverages or served at seasonal gatherings. Here are a few ideas:
- Drink pairings: Chai latte, hot coffee, spiced tea, or warm milk
- Holiday platters: Add to your Thanksgiving dessert table or Friendsgiving potluck
- Gifting: Stack in a cellophane bag, tie with ribbon, and give as homemade holiday treats
- Brunch trays: Serve alongside scones and muffins for a fall brunch spread
Their flavor deepens overnight, so they’re perfect for make-ahead baking.
Storage, Freezing, and Make-Ahead Tips
Room Temperature
Store cookies in an airtight container for up to 5 days.
Refrigerator
They’ll last up to a week in the fridge. Let come to room temp before serving for the best texture.
Freezer Instructions
- Baked cookies: Freeze in a single layer, then store in a zip-top bag for up to 3 months
- Cookie dough: Scoop dough balls onto a tray, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time
Make a double batch and freeze half—you’ll thank yourself later.
Recipe FAQ’s
Can I skip chilling the dough?
Yes, but chilling helps reduce spreading and enhances flavor. For thicker, chewier cookies, 30–60 minutes of chilling is recommended.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, which will throw off the balance of the recipe.
Can I double the recipe?
Yes, this recipe doubles well. Great if you’re baking for a crowd or planning to freeze some for later.
Chai Spiced Pumpkin Cookies
Ingredients
Essential Ingredients:
- 1 cup pumpkin puree Use 100% pure pumpkin not pumpkin pie filling
- ¾ cup brown sugar packed: For moisture and a touch of molasses flavor
- ½ cup neutral oil or melted unsalted butter Keeps the cookies soft and chewy
- 1 large egg yolk Helps bind the dough without making the cookies cakey
- 1 teaspoon vanilla extract Enhances the warmth and overall flavor
- 1 ¾ cups all-purpose flour Provides structure; use a gluten-free 1:1 flour blend if needed
- 1 teaspoon baking soda Leavening agent for light texture
- ½ teaspoon baking powder Additional lift to prevent dense cookies
- ¼ teaspoon salt Balances sweetness and brings out the spice notes
DIY Chai Spice Blend:
- You can use a store-bought chai spice mix or create your own flavorful blend with:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Optional: a pinch of finely ground black pepper Adds a subtle warming kick and depth
- This homemade chai spice mix brings bold aromatic flavor and pairs beautifully with pumpkin.
Optional Add-ins:
- ½ cup chocolate chips white chocolate chunks, or toffee bits: For added sweetness and texture
- Maple glaze or cream cheese frosting for drizzling or sandwiching: Adds richness and a festive finish
Instructions
Prep the Oven and Baking Sheet
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix the Wet Ingredients
- In a large bowl, whisk together the pumpkin puree, brown sugar, oil (or melted butter), egg yolk, and vanilla extract until smooth and well combined.
Add the Dry Ingredients
- Sprinkle in the flour, chai spice blend, baking soda, baking powder, and salt. Stir until just combined—be careful not to overmix the dough.
Chill the Dough (Optional but Recommended)
- Cover the bowl and place it in the refrigerator for 30–60 minutes. Chilling helps the cookies hold their shape and boosts flavor.
Scoop and Bake
- Use a cookie scoop or tablespoon to portion out the dough and place it on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 9–11 minutes, until the edges are set and the centers look just slightly underdone – they’ll finish setting as they cool.
Cool Completely
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
(Optional) Add Maple Glaze or Cream Cheese Frosting:
- Once the cookies are completely cool, feel free to level them up with a drizzle of maple glaze or a layer of cream cheese frosting.
- Maple Glaze: Mix together ½ cup powdered sugar with 1–2 tablespoons maple syrup until smooth. Drizzle over the cookies using a spoon or piping bag.
- Cream Cheese Frosting: Beat together 2 oz cream cheese, 2 tablespoons butter, ½ cup powdered sugar, and ½ teaspoon vanilla until light and fluffy. Spread on top of the cookies or use as a filling for sandwich cookies.