Chai Spiced Pumpkin Snickerdoodles

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 12

Chill time: 30

Total Time: 47

Servings: cookies

Calories: 147kcal

Author: Jazzmine Woodard

Classic, bite-sized snickerdoodle cookies flavored with a chai spice mixture and pumpkin

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Equipment

1 cookie sheet
1 whisk
2 mixing bowls
1 hand mixer or stand mixer
1 silicone spatula or kitchen spoon
1 spatula
1 wire cooling rack

Ingredients

For the Pumpkin Sugar Cookie Dough

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

For the Chai Spice Sugar Mix

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

Instructions

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.

Notes

Substitutions: If you want to make this recipe vegan, use a plant based butter or refined coconut oil in place of the butter.

Pro tip: Use a cookie scoop or dinner spoon and roll into 1 ½ inch balls for perfectly even-sized cookies.

How to know when the 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 give a little then return to their shape. If they retain the imprint of your finger from the press test, they aren't quite done and if they are hard to the touch, they're burnt. These cookies will harden a bit as they cool but still remain soft and chewy at room temperature.

How long to let these 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).

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