Fall officially starts in a few days but real Fall weather won't reach us Houstonians for a while longer. Despite that, I am already getting into it with a bit of seasonal baking as well as some updates around my home (more on that to come) so thought I'd share a recipe that's been on my list to make for a while and finally came to life in my kitchen this past weekend: chai-spiced pumpkin snickerdoodles. This is a classic snickerdoodle recipe, minus the cream of tarter and egg. Pumpkin takes the place of the egg, like in my pumpkin maple baked oatmeal, and I didn't find the cream of tartar necessary. It isn't something I typically keep in my pantry and I think the cookies turned out just fine. So, if you're like me, this is an easy snickerdoodle recipe without cream of tartar. 🙂
Each little ball of dough is rolled in a mixture of sugar and chai spice mix then baked to perfection. The resulting chai-spiced pumpkin snickerdoodles are light, moist, and addictive. I had to restrain myself from eating the whole batch and took them over to my non-pumpkin-eating family, who gobbled them right up! This recipe makes sixteen soft, chewy cookies and I use my favorite full sheet pan to bake the full batch all at once.
I'm also fond of this cooling rack (and it makes me feel like such an official baker!) for letting the cookies cool properly. I've gotten a few questions lately about tweaks to make my recipes vegan friendly and, although pumpkin makes up for the absence of an egg in this dough, there is still butter. If you're looking for a plant-based way to whip these up, try replacing the butter with coconut oil or applesauce. 🙂
I promise there's more pumpkin goodness to come this Fall but, in the meantime, check out these past favorites:
- Pumpkin Maple Baked Oatmeal
- Pumpkin Spice Hot Chocolate
- Pumpkin Spicy AF Salsa
- Pumpkin Cupcakes
- Perfect Pumpkin Cheesecake
- Pumpkin Donuts with Cream Cheese Frosting
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Classic, bite-sized snickerdoodle cookies flavored with a chai spice mixture and pumpkin
- ¾ cup white sugar ¼ cup for rolling cookies in
- ½ cup pumpkin puree
- ½ cup unsalted butter softened
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon Nutmeg
- 2 tablespoons chai spice
- In a large bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg. Set aside.
- In another bowl, mix together ½ cup white sugar, pumpkin puree, butter, brown sugar, and vanilla until smooth and uniform.
- Combine wet and dry ingredients and mix until a dough forms. Cover and refrigerate for 30 minutes or more.
- Preheat oven to 350 degrees. Mix remaining sugar and chai spice together. Spoon out dough and roll into 1 ½-inch balls. Roll in chai-sugar mixture then place on a baking sheet lined with parchment paper about one inch apart.
- Bake for about 12 minutes. Edges should lightly brown but tops will not brown.
- Cool on pan for about 10 minutes then finish cooling on rack, if desired.
Love Cake Create says
Love these! I've never actually had a Snickerdoodle before (I've never seen them in Australia) but I could totally make this! The flavour combination sounds so good!
Jazz says
You must try them!
jordanbmather says
Oh my goodness! Def trying these ASAP!!!
heathersfp says
i can almost smell them now! they look SO delicious
Sarah Fleming says
I printed this as soon as I read it! I will try ANYTHING pumpkin. I live and breathe all things fall!
Jazz says
I hope you love it!
breepair says
These sound sooooo good!
keikilani says
These look so amazing! I am ready for cookie season!
Annette Dattilo says
You had me at pumpkin. So excited for all the goodies fall brings. These cookies sound and look delicious. I've always wondered what cream of tarter contributed anyway. Interesting that you didn't notice a difference with out it. Thanks for the yummy recipe! ☺️
Jazz says
Apparently, cream of tartar contributes to the signature wrinkly appearance of snickerdoodles but I was satisfied with the look of these lol. Thanks for reading!
I'm Busy Being Awesome says
These cookies just scream fall. They look incredible - I love chai spice 🙂
Jazz says
Don't they?! Thanks so much for stopping by.
101foodtravel says
Oh my gosh these looks so delicious. My kids would enjoy these. Definitely trying this.
Amanda | My Gluten-Free Miami says
Snickerdoodles are my favorite cookie. Using the chai spice flavors is a great idea! And who can resist pumpkin? These sound perfect.
Miranda ??✨ (@spkyhalloween) says
These look absolutely divine! And like a perfect option for my Halloween party. 🙂
Jazz says
These would be great for Halloween!
Marisa says
Yum! I love chai spiced anything and these look so super fluffy!
Marta says
I LOVE how fluffy and pillowy your snickerdoodles are!!
Calysta Watson says
Thanks for this Jazz! This is the perfect holiday cookie recipe to make with my toddler!
Tamara J. says
I love the addition of the chai spices in these pumpkin cookies. They pair so perfectly with a hot cup of coffee. Can’t wait to make them for our holiday guests.
LaKita says
These cookies look delicious and perfect for the time of year! Adding to my baking list.
Adri Ruff says
My husband loves snickerdoodles! I sooo need to try this recipe out!
Katrina Adams says
I love snickerdoodles so I can’t wait to try this recipe!!!
SHANIKA says
Snickerdoodles are the best cookies for this time of the year! I could imagine how delicious they are with chai spices and pumpkin! YUM!
Aline says
I love this idea - can't wait to try this recipe!!
Kris says
Has anyone made these? The comments about appearance and ingredient combinations are welcomed; however, quite useless when looking for those who actually tried it. Chai spice is very flavorful when used along. I was curious as to whether or not the additional cinnamon and nutmeg made it overwhelming for a cookie.
Jazz says
Hi, Kris. A couple of the commenters indicated they’ve tried the recipe. You are welcome to dial back the amount of chai to your personal taste level, if you desire. Hope this helps!