Chai Spiced Pumpkin Cookies

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Soft, spiced, and perfectly cozy, these Chai Spiced Pumpkin Cookies wrap all the best flavors of fall into one irresistible bite. They’re tender, slightly chewy, and infused with warm chai spices like cinnamon, cardamom, ginger, and cloves. A pumpkin purée base keeps them moist, while brown sugar adds depth and richness. Whether you enjoy them with a hot mug of tea or as a post-dinner treat, these cookies taste like a hug in edible form.

The best part? They’re incredibly easy to make. No chilling time required, just mix, scoop, and bake. Plus, your kitchen will smell like a dreamy blend of autumn spices, luring everyone in before they even get a taste. It’s the kind of recipe that becomes a seasonal staple.

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What Kind of Pumpkin Should I Use?

Canned pumpkin purée (not pumpkin pie filling) is ideal for these cookies. It has consistent moisture content and blends seamlessly with the spices. If you’re using fresh pumpkin purée, make sure to blot it with paper towels to remove excess water, so your cookies don’t turn out cakey.

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Ingredients for the Chai Spiced Pumpkin Cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

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How To Make the Chai Spiced Pumpkin Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 2: Add Wet Ingredients

Mix in the pumpkin purée, egg, and vanilla extract until well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the chai spices (cinnamon, ginger, cardamom, cloves, and nutmeg).

Step 4: Mix Wet and Dry Together

Gradually add the dry ingredients into the wet ingredients. Mix just until no flour streaks remain—avoid overmixing.

Step 5: Scoop and Bake

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized amounts of dough onto the sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are set and centers look slightly underbaked.

Step 6: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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How to Serve and Store These Cookies

Chai Spiced Pumpkin Cookies pair wonderfully with a warm chai latte, spiced cider, or even a cool glass of milk. Their softness makes them perfect for sandwiching with cream cheese frosting too.

Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer and then transfer to a freezer bag for up to 2 months. Thaw at room temp when ready to serve.

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Frequently Asked Questions

Can I make these gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure.

Can I add chocolate chips or nuts?

Absolutely. Add up to 1/2 cup of chocolate chips, white chocolate, or chopped pecans.

Why are my cookies too cakey?

This can happen with overly wet batter. Be sure your pumpkin isn’t too watery and don’t overbake.

Can I use pumpkin pie spice instead of individual spices?

Yes, use 1 1/2 teaspoons of pumpkin pie spice as a shortcut. However, the chai flavor won’t be as distinct.

Do I need to chill the dough?

No chilling needed. The dough is thick enough to hold shape without refrigeration.

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Want More Cookie Ideas with a Twist?

If these Chai Spiced Pumpkin Cookies warm your heart, you might also want to try:

• Sopapilla Cheesecake Bars for creamy meets cinnamon sugar.
• Christmas Maraschino Cherry Shortbread Cookies with a festive pop of color.
• Chocolate Peanut Butter Dream Bars for layered dessert lovers.
• Lemon Sugar Cookies if you like sweet and tangy.
• 3-Ingredient Oatmeal Breakfast Cookies for a healthy-ish grab-and-go bite.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go bold on the cardamom? Did you add chocolate? Or maybe even drizzle them with icing?

You can also follow along on my Pinterest at Nina Dishes for daily recipes and seasonal treats.

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