Chai spiced pumpkin cookies bring together the warm flavors of fall and the aromatic depth of classic chai spices. These cookies are soft, tender, and perfectly spiced—with notes of cinnamon, cardamom, ginger, nutmeg, and cloves wrapped around rich pumpkin purée. If you love pumpkin treats but want something a little more special, these cookies deliver the nostalgic comfort of pumpkin desserts with a fragrant twist that feels both cozy and elevated.
They’re ideal for fall baking, holiday dessert spreads, or simply a warm afternoon treat paired with coffee, tea, or a chai latte. With a melt-in-your-mouth texture and layers of spice in every bite, these cookies easily become a seasonal favorite.
Why You’ll Love These Chai Spiced Pumpkin Cookies
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Soft and cakey with just the right amount of moisture from real pumpkin
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Warmly aromatic thanks to a custom chai spice blend
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Easy to make with simple pantry ingredients
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Perfect for gifting, sharing, or freezing for later
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Naturally cozy—a cookie that tastes like fall in every bite
Equipment You’ll Need
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Large mixing bowls
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Whisk
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Hand mixer or stand mixer
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Baking sheets
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Parchment paper
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Cookie scoop
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Cooling rack
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Measuring cups and spoons
Ingredients List for Chai Spiced Pumpkin Cookies
Dry Ingredients
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
Chai Spice Blend
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1 ½ tsp cinnamon
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½ tsp ground ginger
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½ tsp cardamom
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¼ tsp nutmeg
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¼ tsp allspice
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⅛ tsp cloves
Wet Ingredients
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½ cup unsalted butter, softened
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1 cup light brown sugar
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1 large egg
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1 cup pumpkin purée (not pumpkin pie filling)
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1 ½ tsp vanilla extract
Optional Topping
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Cinnamon sugar for rolling
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Vanilla glaze (powdered sugar + milk)
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 10–12 minutes per batch
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Total Time: ~30 minutes
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Servings: 20–24 cookies
How to Make Chai Spiced Pumpkin Cookies
Step 1. Combine the Dry Ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and chai spices. Set aside so the spices distribute evenly.
Step 2. Cream the Butter and Sugar
Beat softened butter and brown sugar until creamy and fluffy. This step gives the cookies their soft, cakey structure.
Step 3. Add the Wet Ingredients
Mix in the egg, pumpkin purée, and vanilla extract. The mixture will be soft—this is normal for pumpkin cookies.
Step 4. Add Dry to Wet
Slowly add the dry ingredients to the wet mixture, mixing on low until combined. Do not overmix.
Step 5. Chill the Dough (Optional but Helpful)
Chill for 20–30 minutes for easier scooping and slightly puffier cookies.
Step 6. Scoop and Bake
Scoop onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes until set and slightly golden at the edges.
Step 7. Cool and Finish
Let cookies cool on a rack. Roll warm cookies in cinnamon sugar or drizzle with vanilla glaze if desired.
Flavor Variations
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Add chocolate chips for a sweet contrast
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Mix in chopped pecans or walnuts for crunch
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Use maple glaze for richer flavor
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Add espresso powder for a chai-latte effect
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Make chai cream sandwich cookies with whipped cream cheese filling
Storage Tips
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Store cookies in an airtight container for up to 5 days
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Freeze baked cookies for up to 3 months
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Freeze dough balls and bake whenever you need a fresh batch
How to Serve These Cookies
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With chai latte or hot tea
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Alongside vanilla ice cream
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On a holiday cookie platter
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As a cozy afternoon treat with coffee
Nutritional Facts (Per Cookie)
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Calories: ~130
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Fat: ~5g
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Carbohydrates: ~20g
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Protein: ~2g
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Fiber: ~1g
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Sugar: ~12g
Sweet, homemade treats like Banana Bread Cake with Cream Cheese Frosting, Biscoff Salted Caramel Cheesecake, or Homemade Eggnog Recipe are perfect for any occasion.
Chai Spiced Pumpkin Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and chai spices. Set aside so the spices distribute evenly.
- Beat softened butter and brown sugar until creamy and fluffy. This step gives the cookies their soft, cakey structure.
- Mix in the egg, pumpkin purée, and vanilla extract. The mixture will be soft—this is normal for pumpkin cookies.
- Slowly add the dry ingredients to the wet mixture, mixing on low until combined. Do not overmix.
- Chill for 20–30 minutes for easier scooping and slightly puffier cookies.
- Scoop onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes until set and slightly golden at the edges.
- Let cookies cool on a rack. Roll warm cookies in cinnamon sugar or drizzle with vanilla glaze if desired.
Conclusion
Chai spiced pumpkin cookies combine the comforting flavor of pumpkin with the aromatic warmth of chai, creating a soft, cozy cookie perfect for fall. They’re simple to make, beautifully spiced, and ideal for sharing with family or enjoying with your favorite warm drink. Whether for autumn gatherings, holiday baking, or everyday treats, these cookies bring a delicious, seasonal twist to your cookie jar.
FAQs
1. Can I use store-bought chai spice?
Yes, but homemade spice blends usually offer fresher, stronger flavor.
2. Can I use pumpkin pie filling instead of pumpkin purée?
No—pumpkin pie filling has added sugar and spices that change the texture.
3. Can I make these cookies gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.
4. Do these cookies spread?
They stay fairly puffy due to the pumpkin. Chilling helps control spreading.
5. Can I add icing?
Absolutely! Vanilla glaze or maple icing works beautifully.
6. How do I make them vegan?
Use vegan butter and a flax egg; the texture remains soft and tender.fffffffff