Pumpkin Chai Snickerdoodle Cookies
What are Pumpkin Chai Snickerdoodle Cookies?
Pumpkin Chai Snickerdoodle Cookies are a warm, spiced variation of the classic snickerdoodle — made for chilly days, cozy blankets, and steaming mugs of tea. These cookies bring together the tender chew of traditional snickerdoodles with the depth of chai spices and the richness of pumpkin puree. The result is a cookie that tastes like autumn in every bite — fragrant, sweet, spicy, and perfectly soft in the center.
What sets this version apart is its use of both pumpkin puree and a chai sugar coating. The pumpkin adds moisture, richness, and a subtle earthy sweetness, while the chai sugar blend — a mix of cinnamon, ginger, nutmeg, and chai tea — adds complexity and warmth. Rolled in this aromatic coating, the cookies bake up golden and slightly crinkled, with sugary spiced edges and soft, flavorful centers.
Optional white chocolate chips can be added to balance the spice with a creamy sweetness, though the cookies stand beautifully on their own. Whether served at a fall gathering or enjoyed solo on a rainy afternoon, these cookies offer a comforting experience in every bite.
What is Chai Spice?
Chai spice is a blend of warming spices traditionally used in Indian masala chai (spiced tea). It commonly includes ground cinnamon, ginger, cardamom, cloves, and sometimes black pepper or nutmeg. These spices are not only aromatic and flavorful, but they also pair incredibly well with pumpkin and brown sugar — making them ideal for fall baking.
In this recipe, chai spice is recreated using cinnamon, ginger, nutmeg, pumpkin pie spice, and a chai tea packet. The tea packet is crumbled directly into the sugar coating mixture, adding depth and a subtle bitterness that balances the sweet cookie dough. Together, these spices enhance the overall flavor profile, giving these snickerdoodles a unique edge.
If you don’t have chai tea bags or want to make your own spice mix, you can use a combination of cinnamon, cardamom, allspice, ginger, and a dash of clove. The goal is to create a sugar blend that’s more fragrant and layered than a typical cinnamon-sugar mix.
How to Make Pumpkin Chai Snickerdoodle Cookies
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This prevents sticking and ensures even baking.
Step 2: Make the Dough
In a large mixing bowl, cream together 1 stick of softened butter, ½ cup packed brown sugar, and ¼ cup granulated sugar until light and fluffy. This can be done using a hand mixer or stand mixer fitted with the paddle attachment.
Add ½ cup of pumpkin puree, 1 large egg, and ¼ teaspoon of vanilla extract. Beat until everything is well incorporated.
In a separate bowl, whisk together 1¾ cups of all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon cinnamon, and ½ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in ½ cup white chocolate chips at this stage.
Step 3: Make the Chai Sugar
In a shallow bowl, mix together ⅓ cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon pumpkin pie spice, and the contents of 1 chai tea packet. Stir until evenly blended. This mixture will coat the cookies and give them their signature flavor.
Step 4: Shape and Coat the Cookies
Use a tablespoon-sized cookie scoop to portion out the dough. Roll each dough ball between your palms until smooth, then roll it generously in the chai sugar mixture to coat.
Place the coated dough balls 2 inches apart on the prepared baking sheet. Using the palm of your hand, gently press down on each ball to slightly flatten it. This helps the cookies spread evenly while baking.
Step 5: Bake
Bake the cookies for 8 minutes. Remove the baking sheet from the oven and tap it gently on the counter two times to encourage spreading and crackling. Return the pan to the oven and bake for an additional 2–3 minutes, or until the cookies are golden on the edges but still soft and doughy in the center.
Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. The centers will firm up slightly as they cool, leaving you with a perfectly chewy texture.
Tips & Troubleshooting
- Use room temperature ingredients: Butter and egg should be at room temp for better emulsification and smoother dough.
- Don’t overmix: Once the flour is added, mix just until incorporated to avoid tough cookies.
- Tapping the pan: This pro-baking trick flattens the cookies slightly and encourages that signature snickerdoodle crinkle on top.
- Don’t overbake: These cookies should be soft in the middle when you remove them. They’ll continue to cook on the hot baking sheet.
- Chai sugar alternatives: No tea bag? Use extra pumpkin pie spice, or a pinch of cardamom or cloves for that chai flavor.
Enjoy!
Pumpkin Chai Snickerdoodle Cookies are a delicious twist on two favorites — combining the soft chewiness of snickerdoodles with the warming complexity of chai and the richness of pumpkin. They’re cozy, nostalgic, and indulgent, making them perfect for fall baking or year-round comfort.
Serve them with a chai latte or hot cocoa for the ultimate treat. They store well, make great gifts, and are a guaranteed hit with anyone who loves warm spices and seasonal flavors.
Pumpkin Chai Snickerdoodle Cookies
Ingredients
Cookie Dough:
- 1 stick ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- ¼ teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup white chocolate chips optional
Chai Sugar Coating:
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon pumpkin pie seasoning
- 1 chai tea bag contents only
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar.
- Add pumpkin puree, egg, and vanilla. Mix well.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add to wet ingredients. Fold in white chocolate chips if using.
- In another bowl, mix chai sugar coating ingredients.
- Roll dough into 1-tablespoon balls. Coat each ball in chai sugar.
- Place on baking sheet 2 inches apart. Flatten gently.
- Bake for 8 minutes. Remove, tap tray twice on counter. Return to oven 2–3 more minutes.
- Cool on sheet for 5 minutes before transferring to wire rack.
Notes
- Cookies will appear underbaked when removed — this is ideal. Letting them rest on the baking tray allows carryover cooking.
- For extra chai flavor, use a strongly spiced tea like masala chai or cardamom-heavy blends.
- Dough can be made ahead and refrigerated up to 48 hours.
- These freeze beautifully. Store in airtight container up to 3 months.
