Chai Spiced Pumpkin Cookies
These chai spiced pumpkin cookies are soft, tender, and filled with warm fall spices like cinnamon, ginger, cardamom, and cloves. Made with real pumpkin, they're cozy, comforting, and perfect for autumn baking.
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Baking Sheet
- Parchment Paper
- Cookie Scoop or Spoon
- Cooling Rack
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar packed
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Instructions
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This creates a soft base for tender chai spiced pumpkin cookies.
- Add pumpkin and wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until smooth and fully combined. The pumpkin adds moisture and cozy fall flavor.
- Mix the chai spices and dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until evenly blended.
- Combine the dough: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cookies soft.
- Scoop and bake: Scoop dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 10–12 minutes, until edges are set and centers are soft.
- Cool and enjoy: Let cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack. Enjoy warm or at room temperature for the best cozy texture.