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Chai Spiced Pumpkin Snickerdoodles

Chai Spiced Pump­kin Snick­er­doo­dles are easy, deli­cious, cook­ie perfection!

chai spiced pumpkin snickerdoodles on a concrete counter with cinnamon sticks and one stack of cookies tied with a piece of white twine
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These easy pump­kin cook­ies are like being wrapped in a warm blan­ket, sip­ping creamy chai lat­te, while sit­ting next to a bon­fire on a cool evening.

A pump­kin snick­er­doo­dle cook­ie is soft and chewy. It’s the per­fect com­bi­na­tion of sweet, pump­kin, warm spices and homey cook­ie good­ness. If a cook­ie can be a warm hug, this one wins.

My sim­ple chai spiced pump­kin snick­er­doo­dle cook­ies are just as easy to make as my tra­di­tion­al snick­er­doo­dle recipe.

Every­body wants this scrump­tious pump­kin snick­er­doo­dles recipe! You’ll be shar­ing it wher­ev­er you serve them.

The Ingredients

Chai Spiced Pumpkin Snickerdoodles Recipe ingredients
  • But­ter
  • Gran­u­lat­ed Sug­ar (I use all white sug­ar in this recipe. You can try to sub­sti­tute 1/2 cup with brown sug­ar if you pre­fer. Your cook­ies will prob­a­bly spread more, though.)
  • Pump­kin Puree, canned (not pie filling)
  • Eggs
  • Home­made Vanil­la Extract (or your favorite store brand)
  • Unbleached All Pur­pose Flour
  • Chai Masala (spice blend) *see below (If you absolute­ly can’t find it, sub Pump­kin Pie Spice, but you’ll lose that bold flavor.)
  • Cream of Tartar
  • Bak­ing Soda
  • Salt
  • Cin­na­mon Sug­ar (Sug­ar and Cin­na­mon mix­ture to roll cook­ie dough in)

chai spiced pumpkin snickerdoodles on a concrete counter with cinnamon sticks and one stack of cookies tied with a piece of white twine

What is Chai Masala?

Chai is a type of Indi­an tea that is made by boil­ing black tea leaves, milk, sug­ar and spices. Masala means spice blend. So, chai masala (or masala chai) is the spice blend used to make that deli­cious chai tea.

In India, spice blend (masala) recipes can vary from region to region and even fam­i­ly to fam­i­ly. They can be close­ly guard­ed fam­i­ly recipes that are passed on for generations.

While you can def­i­nite­ly find vari­a­tions, when you are buy­ing Chai Masala, look for a blend that con­tains at least these six basic ingre­di­ents: cin­na­mon, nut­meg, clove, car­damom, gin­ger and black pep­per.

Chai Masala is the per­fect com­ple­ment to pump­kin in pump­kin snick­er­doo­dles. If you absolute­ly can’t find it, you can sub­sti­tute pump­kin pie spice, but you’ll miss out on that rich, bold chai flavor.

chai spiced pumpkin snickerdoodles on a concrete counter with cinnamon sticks and one stack of cookies tied with a piece of white twine

FAQ’s

Can I just use my own masala chai recipe?

Sure. If you don’t want to buy a com­mer­cial spice blend, you can use your own spices to make chai masala. If you don’t have a recipe in mind, this Best Home­made Chai Masala looks very good.

I have a can of pump­kin pie fill­ing. Can I use that in the Chai Spiced Pump­kin Snick­er­doo­dles recipe?

No. You need canned pump­kin puree. It’s just 100% pump­kin. Canned pump­kin pie fill­ing includes sug­ar, eggs, milk and spices that will affect the fla­vor and con­sis­ten­cy of your cook­ie dough. Think of the cus­tard-like tex­ture of pump­kin pie. That’s not what you want in a cookie.

chai spiced pumpkin snickerdoodles on a cooling rack with cinnamon sticks
What is Cream of Tar­tar? Do I real­ly need it?

Cream of tarter is sodi­um bitar­trate and it’s often used as a sta­bi­liz­er in meringues and angel food cakes. For snick­er­doo­dles, how­ev­er, it adds a tangi­ness. It also helps with the chem­i­cal reac­tion of your bak­ing soda to make the chewier tex­ture for these tasty cook­ies.

If you don’t have any on the shelf you can sub­sti­tute 2 tea­spoons of lemon juice for every tea­spoon of cream of tar­tar that a recipe calls for.

How long can you keep pump­kin snick­er­doo­dle cook­ies?

Sealed in an air­tight con­tain­er on the counter your snick­er­doo­dles should keep up to 4 days. Though it’s hard to imag­ine they’ll last that long. lol

You can also freeze pump­kin snick­er­doo­dles with great suc­cess. I pre­fer to flash freeze chai spiced pump­kin snick­er­doo­dles in a sin­gle lay­er on a cook­ie sheet. Then I trans­fer them to a zip-top bag, being care­ful to remove all excess air. That way I can remove as few as one or two at a time with­out the cook­ies stick­ing togeth­er in the freez­er. Chai Spiced Pump­kin Snick­er­doo­dles should keep up to 4 months when prop­er­ly stored in the freezer.

chai spiced pumpkin snickerdoodles on a concrete counter with one cookie having a bite out of it

How to Make Chai Spiced Pumpkin Snickerdoodles

  1. Pre­heat oven to 375°. 
  2. Cream the but­ter and sugar.
  3. Add the egg, vanil­la extract and pump­kin puree and beat until mix­ture is light and fluffy.
  4. Stir in the unbleached all pur­pose flour, chai masala, cream of tar­tar, bak­ing soda and salt. con­tin­ue stir­ring until all dry ingre­di­ents are ful­ly incor­po­rat­ed and a soft dough has formed.
  5. Pre­pare cin­na­mon sug­ar by blend­ing the cin­na­mon and sug­ar in a small bowl.
  6. Scoop cook­ie dough into balls and roll them in cin­na­mon sug­ar before plac­ing them on an ungreased bak­ing sheet. (Leave enough space for spread­ing. I get 12 cook­ies on an 18x13 bak­ing sheet [affil­i­ate link]. Three across and 4 down.) 
  7. Bake at 375° for 9 ‑11 min­utes. Every oven is dif­fer­ent, so start check­ing at 9 min­utes. 10 min­utes was the sweet spot in my oven. When you get the tim­ing right for that first tray, do the oth­ers for the same amount of time. Cook­ies will be soft in the cen­ter, but tops will feel dry to the touch and the cook­ies will be just begin­ning to light­ly brown and crisp around the edges.
  8. Cool on the bak­ing sheet for 2–3 min­utes before mov­ing to a cool­ing rack.
chai spiced pumpkin snickerdoodles on a concrete counter with cinnamon sticks and one stack of cookies tied with a piece of white twine

I hope you’ll make these won­der­ful cook­ies with your fam­i­ly and enjoy the warm, clas­sic fla­vor of snick­er­doo­dles with a scrump­tious pump­kin chai twist! 

A rainy day, a good book, chai spiced pump­kin snick­er­doo­dles and one of these herbal tea recipes are the recipe for a per­fect relax­ing and cozy after­noon at home. I hope you’ll enjoy one very soon!

And if you do get to make these tasty snick­er­doo­dles, I hope you’ll con­sid­er giv­ing us a 5 stars in the recipe card. 5 Stars rat­ings help oth­ers to be able to find us in a Google search. Thank you! 

Enjoy, my friend!

The Recipe

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chai spiced pumpkin snickerdoodles on a concrete counter with cinnamon sticks and one stack of cookies tied with a piece of white twine

Chai Spiced Pumpkin Snickerdoodles


  • Author: Glen­da Embree
  • Total Time: 41 min­utes
  • Yield: 42-48 cook­ies 1x

Description

Chai Spiced Pump­kin Snick­er­doo­dles are soft and chewy cook­ies with crisp edges.  The pump­kin and chai fla­vors are bold and deli­cious in this easy cook­ie recipe.  It will be loved by young and old alike.  They’re a 5 stars win­ner in our house!


Ingredients

Units Scale

For the Cook­ie Dough:

  • 1 cup but­ter, softened
  • 2 cups gran­u­lat­ed sug­ar (I use all gran­u­lat­ed sug­ar in this recipe. You can try to sub­sti­tute 1/2 cup with brown sug­ar if you pre­fer. Your cook­ies will prob­a­bly spread more, though.)
  • 1/2 cup pump­kin puree (not pie filling)
  • 1 egg
  • 2 tea­spoons home­made vanil­la extract (or favorite store brand)
  • 2 3/4 cups unbleached all pur­pose flour (379 g)
  • 3 Table­spoons chai masala (chai spice blend)
  • 2 tea­spoons cream of tartar
  • 1 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt

For the Cin­na­mon Sugar:

  • 1/2 cup gran­u­lat­ed sugar
  • 2 tea­spoons cinnamon

Instructions

  1. Pre­heat oven to 375°.
  2. Cream the but­ter and sugar.
  3. Add the egg, vanil­la extract and pump­kin puree and beat until mix­ture is light and fluffy.
  4. Stir in the unbleached all pur­pose flour, chai masala, cream of tar­tar, bak­ing soda and salt. con­tin­ue stir­ring until all dry ingre­di­ents are ful­ly incor­po­rat­ed and a soft dough has formed.
  5. Pre­pare cin­na­mon sug­ar by blend­ing the cin­na­mon and sug­ar in a small bowl.
  6. Scoop cook­ie dough into balls and roll them in cin­na­mon sug­ar before plac­ing them on an ungreased bak­ing sheet. (Leave enough space for spread­ing. I get 12 cook­ies on an 18x13 bak­ing sheet [affil­i­ate link]. Three across and 4 down.) 
  7. Bake at 375° for 9 ‑11 min­utes. Every oven is dif­fer­ent, so start check­ing at 9 min­utes. 10 min­utes was the sweet spot in my oven. When you get the tim­ing right for that first tray, do the oth­ers for the same amount of time. Cook­ies will be soft in the cen­ter, but tops will feel dry to the touch and the cook­ies will be just begin­ning to light­ly brown and crisp around the edges.
  8. Cool on the bak­ing sheet for 2–3 min­utes before mov­ing to a cool­ing rack.

Notes

Cook­ie sheets can be ungreased.  I used sil­i­cone bak­ing mats out of habit, but they are not necessary.

The scoop I used is a #50 (1.2 Table­spoon) cook­ie scoop [affil­i­ate link].  If you use a larg­er scoop the bak­ing time may need to be longer.

You can try sub­bing pump­kin pie spice for the chai masala, but you will def­i­nite­ly not get the same rich, bold flavor.

  • I use all white sug­ar in this recipe. You can try to sub­sti­tute 1/2 cup with brown sug­ar if you pre­fer. Your cook­ies will prob­a­bly spread more, though.
  • Prep Time: 7 min­utes
  • Cook Time: 34
  • Cat­e­go­ry: Bak­ing, Dessert, Cookies
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

18 thoughts on “Chai Spiced Pumpkin Snickerdoodles”

  1. Wow… I wouldn’t think to com­bine chai masala spices with pump­kin flavours. thanks for cre­at­ing a unique recipe!!!

    Reply

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