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Chai-spiced pumpkin snickerdoodles are a remix of the classic cookie recipe. They're light, chewy, addictive, and perfect for Fall. Recipe by Dash of Jazz

Chai Spiced Pumpkin Snickerdoodles

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

Course Dessert
Cuisine American
Keyword chai cookies, how to make snickerdoodles, pumpkin cookies, pumpkin snickerdoodle cookes, pumpkin spice cookies, snickerdoodles without cream of tartar
Prep Time 5 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 47 minutes
Servings 16 cookies


  • 3/4 cup white sugar 1/4 cup for rolling cookies in
  • 1/2 cup pumpkin puree
  • 1/2 cup unsalted butter softened
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Nutmeg
  • 2 tablespoons chai spice


  1. In a large bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg. Set aside.
  2. In another bowl, mix together 1/2 cup white sugar, pumpkin puree, butter, brown sugar, and vanilla until smooth and uniform.
  3. Combine wet and dry ingredients and mix until a dough forms. Cover and refrigerate for 30 minutes or more.
  4. Preheat oven to 350 degrees. Mix remaining sugar and chai spice together. Spoon out dough and roll into 1 1/2-inch balls. Roll in chai-sugar mixture then place on a baking sheet lined with parchment paper about one inch apart.
  5. Bake for about 12 minutes. Edges should lightly brown but tops will not brown.
  6. Cool on pan for about 10 minutes then finish cooling on rack, if desired.