Description
These Chai Spiced Pumpkin Cookies are soft, warmly spiced, and easy to make. Pumpkin purée and chai spices like cinnamon, cardamom, and ginger come together for a cozy cookie that’s perfect for fall gatherings or tea time treats.
Ingredients
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
Instructions
1. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Mix in the pumpkin purée, egg, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the chai spices.
4. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop tablespoon-sized dough, spacing 2 inches apart.
6. Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
7. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use canned pumpkin purée, not pumpkin pie filling.
Don’t overbake—the cookies should look slightly underdone in the center.
Feel free to add chocolate chips or chopped nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 7g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 18mg
Keywords: chai cookies, pumpkin cookies, fall desserts