These soft Pumpkin Chai Cookies are thick, amped up with homemade chai spice, and dipped in the most creamy vanilla bean glaze. There’s no chilling the cookie dough either!
P.S. These cookies taste great with an Apple Cider Slushy.
I hate to brag, but these are the BEST pumpkin cookies out there. I was inspired by the pumpkin chai latte at Starbucks, have you had it before? Just like these cookies, there’s pumpkin puree, chai spice, and an unbelievable creaminess from a little dairy.
This recipe is great because they take 45 minutes to make and you get 24 cookies (perfect for gifting and freezing). I guarantee everyone will be asking “where did you get this recipe?!” Feel free to gatekeep it. *wink*
If you really love pumpkin, try my Pumpkin Pie Dip, 3 Ingredient Pumpkin Muffins, Maple Pumpkin Fruit Dip, Marshmallow Pumpkin Milkshake, or this Pumpkin Pasta Bake with sage and Italian sausage.
Ingredients in Pumpkin Chai Cookies
Here’s everything you need to make this cookie recipe, and a few important notes too. Keep on reading!
- All-Purpose Flour: I have used unbleached and regular flour in these cookies and never had any issues. They have not been tested with gluten free flours.
- Baking Powder & Soda: These leavening agents give our cookies the perfect texture. Just make sure they’re not expired or you will have cookies flat as a pancake.
- Chai Spice: It’s a blend of cinnamon, ginger, cardamom, allspice, nutmeg, and cloves. I prefer to mix up my own but you can also used pre-made chai spice blends.
- Salt: To level out the sugar and amplify the chai spice.
- Unsalted Butter: Bring this to room temperature and cut it into chunks. You can use salted butter but will want to omit the salt that gets mixed into the dry ingredients.
- Sugars: These cookies use both granulated sugar and light brown sugar. Be sure your brown sugar is nice and soft or it will affect the texture of the cookies.
- Pumpkin Puree: Do not mistake this for pumpkin pie filling when you’re at the store. I only say that because I have done it before, ha.
- Egg: Brought to room temperature.
- Vanilla Extract: This adds another note to the pumpkin chai. Always use pure extract, never imitation.
- Vanilla Bean Glaze: This is just a combination of powdered sugar (confectioner’s sugar), heavy whipping cream, and vanilla bean.
How to Make Pumpkin Chai Cookies
1. Whisk together the dry ingredients. In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, allspice, nutmeg, cloves, and salt. Set aside.
2. Combine the pumpkin chai cookie dough. Cream together the butter, granulated sugar, and brown sugar. Add the pumpkin puree, egg, and vanilla extract. Fold in the dry ingredients and scoop small dollops of cookie dough onto a parchment lined baking sheet.
3. Bake the pumpkin chai cookies. It will take 10 to 13 minutes and the tops should slightly spring back when you touch them. Remove from the oven, allow them to cool for a few minutes before transferring to a cooling rack.
4. Whip up the vanilla bean glaze. In a small bowl combine the powdered sugar, heavy whipping cream, and vanilla bean.
5. Glaze the Pumpkin Chai Cookies. Once your cookies are completely cooled you can spoon the glaze over top of the cookie or dip them in it. Allow them to dry before enjoying.
Storing Leftover Cookies
You’ll want to store your Pumpkin Chai Cookies in a single layer and in an airtight container. At room temperature they are best enjoyed within 2 days. In the refrigerator up to 7 days and in the freezer up to 3 months.
AN IMPORTANT NOTE FROM ELIZBETH: Over time the glaze takes on moisture from the pumpkin and can become crackly. If you are worried about aesthetics, I recommend glazing them a few hours before you plan on serving them.
Frequently Asked Questions (FAQ’s)
More Fall Inspired Dessert Recipes To Try
When I think of fall … apple, caramel, pumpkin, cinnamon, pecans, and butterscotch come to mind. Here are some dessert recipes that were made for fall.
Pumpkin Chai Cookies
INGREDIENTS
Homemade Chai Spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Pumpkin Chai Cookies
- 2 ½ cups all-purpose flour
- ½ tablespoon chai spice - *as prepared above or store-bought
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter - softened to room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 ¼ cup pumpkin puree
- 1 egg - room temperature
- 1 teaspoon vanilla extract
Vanilla Bean Glaze
- 1 ½ cups powdered sugar - confectioner's sugar
- 3 tablespoons heavy whipping cream
- 1 vanilla bean
INSTRUCTIONS
- Preheat oven to 350 °F. Line 2 baking sheets with parchment paper. Set aside.
- In a bowl, whisk together the all-purpose flour, chai spice, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and brown sugar for 2 to 3 minutes or until smooth.
- Add the pumpkin puree, egg, and vanilla extract. Continue mixing until smooth.NOTE: If it looks curdled, that's okay, it's supposed to look like that.
- Pour the dry ingredients in with the wet ingredients. Mix on low just until all the flour has absorbed and the dough is thick and sticky.
- Scoop 1 ½ tablespoon sized portions and place them onto the baking sheets. Keep them 2 to 3 inches apart.
- Bake for 12 to 15 minutes or until the edges have set and the centers are not wet and sticky to the touch. Allow them to cool on the baking sheet for 5 minutes before transferring to a baking rack to cool completely.
- In a small bowl whisk together the powdered sugar, heavy whipping cream, and the vanilla beans.
- Carefully dip the top of each cookie into the glaze and place on a baking rack to harden.
RECIPE NOTES
STORING INFORMATION:
- Room temperature, in an airtight container for up to 2 days.
- Refrigerated, in an airtight container for up to 1 week.
- Frozen, in an airtight bag for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
