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Perfect Pumpkin Chai Latte Snickerdoodle Cookies

pumpkin chai snickerdoodle cookies - featured image
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Soft, spiced snickerdoodle cookies with a pumpkin-chai twist, rolled in cinnamon sugar for a crackly coating. They taste like fall in cookie form and stay soft for days.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) pumpkin puree (pat dry to remove excess moisture)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (300g) all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together 1½ teaspoons cinnamon, cardamom, ginger, cloves, and allspice. Set aside.
  3. In a large bowl, beat softened butter and 1 cup sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  4. Beat in pumpkin puree, egg, and vanilla until combined. Mixture may look curdled.
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and the chai spice blend.
  6. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  7. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. In a small bowl, mix ¼ cup sugar and 1 tablespoon cinnamon for coating.
  9. Using a cookie scoop or hands, roll dough into 1.5-tablespoon balls (about 20-22g each). Roll each ball in cinnamon-sugar mixture until fully coated. Place on prepared baking sheets 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. Centers will still be soft.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip the cream of tartar—it gives snickerdoodles their signature tangy flavor and chewy texture. Pat pumpkin puree dry with paper towels to remove excess moisture. Chilling the dough is crucial for thick, chewy cookies. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12. Rotate baking sheets halfway through for even browning.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, chai latte, fall baking, cinnamon sugar cookies, pumpkin spice

Find it online: https://sweetstirring.com/perfect-pumpkin-chai-latte-snickerdoodle-cookies/