Chai Spiced Pumpkin Cookies
These chai spiced pumpkin cookies are soft, chewy, and full of cozy fall flavors. Blending pumpkin puree with a homemade chai spice mix, these cookies offer a unique twist on the traditional pumpkin cookie.Perfect for fall gatherings, holiday cookie swaps, or a simple treat with your afternoon tea.
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.