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Chai Spiced Pumpkin Cookies

Warm, aromatic pumpkin cookies infused with chai spices for a cozy fall treat. Soft, tender, and easy to bake—ideal for autumn gatherings or everyday sweetness.
Print Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 24 people
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Chai Spice Blend
  • 1 ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp cardamom
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ⅛ tsp cloves
Wet Ingredients
  • ½ cup unsalted butter softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 cup pumpkin purée not pumpkin pie filling
  • 1 ½ tsp vanilla extract
Optional Topping
  • Cinnamon sugar for rolling
  • Vanilla glaze powdered sugar + milk

Equipment

  • Large mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Cooling rack
  • Measuring cups and spoons

Method
 

Combine the Dry Ingredients
  1. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and chai spices. Set aside so the spices distribute evenly.
Cream the Butter and Sugar
  1. Beat softened butter and brown sugar until creamy and fluffy. This step gives the cookies their soft, cakey structure.
Add the Wet Ingredients
  1. Mix in the egg, pumpkin purée, and vanilla extract. The mixture will be soft—this is normal for pumpkin cookies.
Add Dry to Wet
  1. Slowly add the dry ingredients to the wet mixture, mixing on low until combined. Do not overmix.
Chill the Dough (Optional but Helpful)
  1. Chill for 20–30 minutes for easier scooping and slightly puffier cookies.
Scoop and Bake
  1. Scoop onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes until set and slightly golden at the edges.
Cool and Finish
  1. Let cookies cool on a rack. Roll warm cookies in cinnamon sugar or drizzle with vanilla glaze if desired.