Name: Chai Spiced Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup unsalted butter, melted; 1/2 cup brown sugar; 1/4 cup granulated sugar (plus more for rolling); 1 egg yolk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom; 1/8 teaspoon ground black pepper

Soft, warmly spiced, and just sweet enough, these Chai Spiced Pumpkin Cookies are fall in cookie form. Imagine the cozy flavor of a chai latte mingled with earthy pumpkin and a chewy sugar-crusted bite. Whether you’re baking for a holiday cookie tray or just need something to pair with your cup of tea, these cookies deliver that perfect spiced sweetness.

What makes these cookies extra special is the fusion of chai spice—cinnamon, ginger, cloves, cardamom—with velvety pumpkin puree. They stay soft for days, thanks to the moisture in the pumpkin, and the sugar crust adds a little texture to every bite. If you’re into warm, comforting flavors, these are about to be your new go-to.

What Kind of Chai Spices Should I Use?

While store-bought chai spice blends can work in a pinch, I highly recommend using individual ground spices for the freshest flavor. Ground cinnamon, ginger, cardamom, cloves, and a pinch of black pepper build that distinct chai warmth. You can adjust the amounts to suit your spice tolerance—add more ginger for a kick, more cinnamon for sweetness.

Ingredients for the Chai Spiced Pumpkin Cookies

Pumpkin Puree: This brings moisture and that signature fall flavor. Make sure it’s pure pumpkin, not pie filling.
Brown Sugar & Granulated Sugar: Brown sugar adds depth and softness, while granulated sugar gives that crackly exterior.
Butter: Use unsalted and melted butter to keep the texture rich and tender.
Egg Yolk: Just one yolk helps bind everything without making the cookie cakey.
All-Purpose Flour: The base of the cookie. Spoon and level to avoid a dense result.
Baking Soda: Gives the cookies a slight lift.
Salt: Balances all the sweetness and spice.
Vanilla Extract: Enhances the pumpkin and spice.
Chai Spices: Ground cinnamon, ginger, cloves, cardamom, and a touch of black pepper bring it all together.

How To Make the Chai Spiced Pumpkin Cookies

Step 1: Prep the Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and all the chai spices (cinnamon, ginger, cardamom, cloves, and black pepper). Set this aside—this mix is your cookie’s flavor foundation.

Step 2: Combine Wet Ingredients

In a large mixing bowl, stir together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg yolk, and vanilla extract. Mix well until everything is combined and glossy.

Step 3: Make the Dough

Gradually add the dry ingredients to the wet mixture. Stir until a soft, sticky dough forms. Be careful not to overmix—you want everything just incorporated.

Step 4: Chill the Dough

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.

Step 5: Shape and Roll

Scoop out tablespoon-sized portions of dough and roll them into balls. Then roll each ball in granulated sugar to coat. This step gives the cookies that sweet crunch on the outside.

Step 6: Bake to Perfection

Place the dough balls on a parchment-lined baking sheet, leaving space between each one. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and the tops have crackled slightly.

Step 7: Cool and Drizzle

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, you can drizzle a simple glaze of powdered sugar and milk for a sweet finish—optional, but highly recommended!

How to Serve and Store Chai Spiced Pumpkin Cookies

These cookies are delightful served slightly warm, especially with a chai latte, spiced tea, or even a cold glass of milk. Their soft texture and aromatic spice blend make them perfect for cozy gatherings or quiet evenings at home. For a festive touch, drizzle them with icing or sandwich a smear of cream cheese frosting between two cookies.

To store, let the cookies cool completely, then transfer them to an airtight container. They’ll stay soft and chewy for up to 5 days at room temperature. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature when you’re ready to enjoy.

Frequently Asked Questions

How do I prevent these cookies from getting cakey?

Use only the egg yolk, not the whole egg, and don’t overmix the dough. Too much moisture or mixing activates the gluten and makes them puffier than needed.

Can I use pumpkin pie spice instead of individual chai spices?

You can, but it won’t have quite the same flavor depth. Chai spices are more complex. If using pumpkin pie spice, consider adding extra cardamom and a pinch of pepper.

Do I need to chill the dough?

Yes! Chilling the dough helps the cookies hold their shape and deepens the spice flavor. It also makes it easier to roll and coat in sugar.

Can I make these vegan?

Absolutely. Use a plant-based butter and swap the egg yolk for a tablespoon of non-dairy milk or a flax egg. The texture may change slightly but they’ll still taste great.

Is canned pumpkin the same as pumpkin puree?

Yes, just make sure you’re using plain pumpkin puree, not pumpkin pie filling which has added sugar and spices.

Can I freeze the dough instead of baking it all at once?

Definitely. Scoop and shape the dough into balls, then freeze on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen—just add a couple extra minutes to the baking time.

If you love these Chai Spiced Pumpkin Cookies, you’ll definitely enjoy baking your way through some other cozy and creative cookie recipes from Life with Jam: