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Pumpkin Chai Spice Cookies

These soft, chewy cookies incorporate pure pumpkin and warm chai spices, resulting in a tender center with crispy edges. The dough is flavored with cinnamon, ginger, and a splash of vanilla, then baked until golden brown. Their inviting aroma and rustic appearance make them a cozy fall treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/2 cup unsalted butter melted
  • 1 cup canned pumpkin pure pumpkin puree
  • 1 large egg
  • 2 tsp chai spice blend or a mix of cinnamon, ginger, cloves
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the sifted flour, cinnamon, ginger, cloves (if using), baking soda, salt, and chai spice blend to combine everything evenly.
  3. In a separate bowl, mix the melted butter, granulated sugar, and brown sugar until well blended. The mixture should look slightly creamy and smooth.
  4. Add the egg, pumpkin puree, and vanilla extract to the butter and sugar mixture. Whisk everything together until the batter is smooth and uniform, with a slight gloss.
  5. Gradually fold the dry ingredients into the wet, stirring gently with a spatula until just combined. The dough will be sticky but scoopable.
  6. Using a cookie scoop or two spoons, portion out rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  7. Gently flatten each mound of dough with the back of a spoon or your fingers, and then place the tray in the preheated oven.
  8. Bake for 12-14 minutes, or until the edges are golden brown and the centers look set but slightly chewy.
  9. Remove the tray from the oven and let the cookies cool on the baking sheet for about 5 minutes, allowing them to set up slightly.
  10. Transfer the cookies to a wire rack to cool completely, which helps them firm up and develop their ideal chewy and crispy texture.
  11. Once cooled, enjoy these cozy, spiced pumpkin cookies with a warm mug of chai latte or dark roast—perfect for fall days.

Notes

For extra flavor, sprinkle a pinch of cinnamon sugar on top before baking. Store cookies in an airtight container for up to 3 days. These cookies also freeze well for longer storage.