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Perfect Pumpkin Chai Snickerdoodle Cookies

pumpkin chai snickerdoodle cookies - featured image
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Soft, spiced snickerdoodle cookies with pumpkin and a homemade chai spice blend. No chilling required, ready in about 30 minutes.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • ½ cup (120g) pumpkin puree (blotted)
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar (for dough)
  • ¼ cup (50g) granulated sugar (for rolling)
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons chai spice blend (see notes)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot pumpkin puree: spread on a paper towel-lined plate, press with another towel to remove excess moisture. Set aside.
  3. If making homemade chai spice blend, combine 1 tbsp cinnamon, 2 tsp ginger, 1½ tsp cardamom, 1 tsp cloves, ½ tsp allspice, ¼ tsp black pepper. Set aside 2 tsp for dough.
  4. In a large bowl, cream softened butter, ¾ cup granulated sugar, and brown sugar on medium speed until light and fluffy, 2-3 minutes.
  5. Beat in egg and vanilla until combined, about 30 seconds. Add pumpkin puree and mix on low until just incorporated (batter may look curdled).
  6. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and 2 tsp chai spice blend.
  7. Gradually add dry ingredients to wet, mixing on low or folding with a spatula until just combined. Do not overmix.
  8. In a small bowl, stir together remaining ¼ cup granulated sugar and 1 tbsp cinnamon for coating.
  9. Using a 1.5-tablespoon cookie scoop, portion dough and roll into smooth balls. Roll each ball in cinnamon-sugar mixture until fully coated.
  10. Place coated dough balls on prepared baking sheets, spacing 2 inches apart.
  11. Bake one sheet at a time for 10-12 minutes, until edges are set and centers are still soft and slightly underdone.
  12. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting pumpkin puree is crucial to prevent flat cookies. For homemade chai spice blend: mix 1 tbsp cinnamon, 2 tsp ginger, 1½ tsp cardamom, 1 tsp cloves, ½ tsp allspice, ¼ tsp black pepper. Store extra in an airtight jar. Cookies can be frozen baked or unbaked.

Nutrition

Keywords: pumpkin cookies, chai snickerdoodle, fall baking, soft cookies, cinnamon sugar cookies

Find it online: https://zestynora.com/perfect-pumpkin-chai-snickerdoodle-cookies/