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Cozy Pumpkin Chai Latte Snickerdoodle Cookies: Easy Fall Recipe

Pumpkin Chai Snickerdoodle Cookies - featured image
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These soft and chewy pumpkin snickerdoodle cookies are infused with warm chai spices like cardamom and black pepper, creating a cozy fall treat that tastes like a chai latte in cookie form.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup granulated sugar (for coating)
  • 1 teaspoon ground cinnamon (for coating)
  • ½ teaspoon ground cardamom (for coating)

Instructions

  1. In a large mixing bowl, cream the softened butter and 1 cup granulated sugar together until light and fluffy, about 2 minutes with a hand mixer on medium speed.
  2. Mix in the pumpkin puree, egg, and vanilla extract until just combined.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and black pepper.
  4. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each addition until no streaks of flour remain. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. In a small shallow bowl, mix together the ¼ cup sugar, 1 teaspoon cinnamon, and ½ teaspoon cardamom for the coating.
  8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in the cinnamon-cardamom sugar to coat completely.
  9. Place the coated dough balls on prepared baking sheets about 2 inches apart.
  10. Bake for 10-12 minutes, until puffed and set around the edges but still soft in the center.
  11. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Chill the dough for at least 1 hour to prevent spreading. If pumpkin puree is watery, blot with paper towels before adding. For best results, use room temperature ingredients. Cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, chai latte, fall baking, pumpkin spice, cardamom cookies, soft cookies

Find it online: https://cooksyla.com/cozy-pumpkin-chai-latte-snickerdoodle-cookies-easy-fall-recipe/