Go Back

Chai Spiced Pumpkin Cookies

Chai spiced pumpkin cookies with a tender, crinkled top and chai glaze drizzle. Rolled in spiced sugar and baked until just set for a warm pumpkin-and-chai depth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 1 tsp cardamom
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar
  • 0.25 cup sugar
  • 0.33 cup pumpkin (blotted dry)
  • 1 egg yolk
  • 1 tsp vanilla
Chai sugar rolling
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 0.25 tsp cardamom
Chai glaze
  • 1.5 cup powdered sugar
  • 2 tbsp strongly brewed chai
  • 0.25 tsp cardamom

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the dough
  1. Beat softened butter with brown sugar and sugar until smooth and creamy, with a lighter color and no visible sugar lumps.
  2. Beat in blotted pumpkin, then beat in the egg yolk and vanilla until the mixture looks thick and cohesive.
  3. Fold the dry ingredients into the wet ingredients just until no flour streaks remain.
Roll and bake
  1. Mix the chai sugar ingredients together, then roll dough into 1-1/2 tablespoon balls and coat each ball in the spiced sugar.
  2. Place cookies on a sheet pan and bake at 375F for 10-12 minutes, until edges look set and tops appear lightly crinkled.
Cool and glaze
  1. Cool cookies completely so the glaze sets, leaving a visible drizzle line over the crinkled tops.
  2. Whisk powdered sugar with strongly brewed chai and cardamom until smooth, then drizzle over cooled cookies for a thin, glossy finish.

Notes

For the most tender texture, use blotted dry pumpkin so the dough isn’t loose before baking. Store cookies in an airtight container at room temperature for 3-4 days; freeze baked cookies (unglazed or glazed) up to 2 months and thaw at room temperature. For a dairy-free swap, use a 1:1 substitute baking butter/plant-based butter in the softened measurement, and bake as directed.