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Chai Spiced Pumpkin Cookies

Chai spiced pumpkin cookies with a tender crumb and crinkled, spiced tops. Rolled in a chai sugar-cinnamon coating, then baked at 375°F and finished with a lightly cardamom chai glaze drizzle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 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
  • 0.75 lb unsalted butter, softened
  • 0.75 cup brown sugar
  • 0.25 cup sugar
  • 0.33 cup pumpkin (blotted dry)
  • 1 egg yolk
  • 1 tsp vanilla
  • 1.5 tbsp chai sugar mixture (sugar + cinnamon + cardamom) Use for rolling cookie dough balls before baking.
Chai Glaze
  • 1.5 cup powdered sugar
  • 2 tbsp strongly brewed chai
  • 0.25 tsp cardamom For the glaze only.
Rolling Coating
  • 3 tbsp sugar For rolling.
  • 1 tsp cinnamon For rolling.
  • 0.25 tsp cardamom For rolling.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Mix dough
  1. Beat softened unsalted butter and brown sugar and sugar until smooth and combined.
  2. Beat in blotted dry pumpkin, egg yolk, and vanilla until the mixture looks evenly moistened.
Add dry ingredients & shape
  1. Fold in the all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt until a thick dough forms.
  2. Roll 1-1/2 tablespoon balls in the chai sugar mixture (sugar + cinnamon + cardamom) so the tops are evenly coated.
Bake & glaze
  1. Bake on a sheet pan at 375°F for 10-12 minutes, until the edges look set and the tops are lightly crinkled.
  2. Cool the cookies, then drizzle with chai glaze made from powdered sugar, strongly brewed chai, and cardamom.

Notes

Pro tip: blot the pumpkin well so the dough stays thick and the cookies bake up rather than spread. Store baked cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 1 week. Freeze baked cookies (fully cooled) for up to 2 months. For a dairy-light option, use a 1:1 vegan butter stick (solid, softened) to keep the same bake texture.