Pumpkin Chai Cookies
These are the best Pumpkin Chai Cookies! They're soft, thick, spiced perfectly with chai, and dipped in a delicious vanilla bean glaze.
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.
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