Warm chai spices plus earthy, sweet pumpkin make for an unforgettable remix of the classic snickerdoodle cookie recipe you'll want to bake every fall. Originally posted September 2017. Last updated October 2021.
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 recently came to life in my kitchen: chai-spiced pumpkin snickerdoodles. This fall cookie recipe makes 16 soft and chewy pumpkin sugar cookies spiced with an authentic blend of chai spices. They are just the right amount of sweet and everyone in your family will love them. Interested? Let's get into the delicious deets.
If you're looking for more pumpkin baking ideas for fall, check out these recipes next!
- Baked Pumpkin Donuts with Cream Cheese Frosting
- Pumpkin Kitchen Sink Cookies
- The Perfect Pumpkin Cheesecake
What You'll Need for this Recipe
So, what makes a cookie a snickerdoodle? This is a classic snickerdoodle recipe, minus the cream of tarter and egg. Pumpkin puree takes the place of the egg and I don'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. The spice in these fall snickerdoodle cookies comes from the perfect blend of chai spices, exactly as you'd find them in my instant chai mix for morning lattes.
- Baking Powder
- Baking Soda
- Black Pepper
- Brown Sugar
- Pumpkin Puree
- Sea Salt
- Vanilla Extract
What tools do I need to bake snickerdoodle cookies? A big cookie sheet lined with parchment paper is a must to ensure your cookies pumpkin spice snickerdoodles don't stick! I also like this spatula for scooping up multiple cookies at once and placing them on a wire cooling rack--very efficient. And of course, you'll need a good mixing bowl set, an old-fashioned wire whisk, and a rubber spatula to make your snickerdoodle batter.
Tips for Pumpkin Chai Snickerdoodle Success
- Can I use canned pumpkin in this recipe? Yes, absolutely! Make sure you are using pumpkin puree and not pumpkin pie filling, though. The latter has extra ingredients you don't need in your cookies.
- Do I have to roll snickerdoodles in cinnamon sugar? Yes, otherwise, you're just making sugar cookies. In this recipe, each little ball of orange dough is rolled in a mixture of sugar and chai spice mix then baked to perfection.
- Can I make this recipe dairy free? For sure. This is already a vegetarian pumpkin snickerdoodle recipe without eggs but if you want to make the cookies completely plant-based, aka vegan pumpkin snickerdoodles, replace the butter with a vegan butter or refined coconut oil.
- How do I know when these cookies are done? My chai pumpkin snickerdoodle cookies won't brown much on top or bottom. Gently press into the tops or sides of the snickerdoodles to test doneness. They should have some give but return to their shape. If they are hard to the touch, they're burnt. And if they retain the imprint of your finger from the press test, they aren't quite done. These cookies will harden a bit as they cool but still remain soft and chewy at room temperature.
- How long to let the cookies cool? Let the cookies cool until they are comfortable to handle (about five minutes), if you want to enjoy them warm, or allow them to come to room temperature (about 15 minutes, depending on the temperature of your kitchen). Cookies continue to bake on the hot pan so be sure to transfer them to a cooling rack to keep them from burning on the bottom.
I foresee lots of delicious fall treats in your future, friend. Get the full recipe for these cookies just below in my printable recipe card. Hopefully, you'll enjoy a batch with your friends and family soon and very soon. And sharing is caring, so be sure to pin this two-bite pumpkin snickerdoodle recipe over on Pinterest. Thanks for reading!
How to Make Pumpkin Chai Snickerdoodle Cookies
Classic, bite-sized snickerdoodle cookies flavored with a chai spice mixture and pumpkin
- 1 ½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup granulated white sugar
- ¼ cup brown sugar
- ½ cup pumpkin puree
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- ¼ cup granulated white sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon black pepper
- ⅛ teaspoon nutmeg
Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg. Set aside.
In another bowl, mix together granulated white sugar, brown sugar, pumpkin puree, butter, 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.
While dough chills, preheat oven to 350 degrees Farenheit. Combine sugar and spices for the chai spice mix in a small bowl.
Using a tablespoon, scoop out chilled dough and roll into 1 ½-inch balls. Roll each ball in the chai-sugar mixture then place on a baking sheet about one inch apart.
Bake cookies for about 12 minutes or until they pass the press test: gently press to top of a cookie. It should yield to gentle pressure then regain its shape. Edges will lightly brown but tops will not brown.
Transfer cookies to a rack to cool.