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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

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


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!


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


  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 18×13 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.


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