Pumpkin Chai Snickerdoodle Cookies
Soft, spiced snickerdoodle cookies made with pumpkin puree and rolled in chai-spiced sugar. Perfectly chewy, aromatic, and cozy.
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.