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Perfect Pumpkin Chai Latte Snickerdoodle Cookies Recipe

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Soft, chewy snickerdoodle cookies infused with pumpkin and a five-spice chai blend, rolled in cinnamon sugar. A cozy fall treat that tastes like your favorite pumpkin chai latte in cookie form.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120g) pumpkin puree, patted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour, spooned and leveled
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • Pinch of ground cardamom (optional, for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, combine 2 teaspoons cinnamon, 1 teaspoon cardamom, ½ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon allspice, and ⅛ teaspoon black pepper. Whisk and set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down bowl.
  4. Add pumpkin puree, egg, and vanilla extract. Beat on medium speed until fully combined (mixture may look curdled). Scrape bowl again.
  5. Add chai spice blend to wet mixture and beat on low until incorporated.
  6. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
  7. Gradually add dry ingredients to wet mixture in three additions, mixing on low just until flour disappears. Do not overmix.
  8. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (60 minutes is better).
  9. While dough chills, mix ¼ cup sugar, 1 tablespoon cinnamon, and optional pinch of cardamom in a small shallow bowl.
  10. Remove chilled dough. Using a cookie scoop or hands, portion into 1.5-tablespoon balls. Roll each ball smooth, then coat in cinnamon-sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  11. Bake one sheet at a time in center of oven for 10-12 minutes. Cookies should look puffed with slightly cracked tops and set edges; centers will look soft.
  12. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Pat pumpkin puree dry with paper towels to remove excess moisture—this prevents flat cookies. Chilling dough is non-negotiable for best texture. Cookies taste even better the next day as flavors meld. For softer cookies, bake 10 minutes; for crisper edges, bake 12 minutes. Store in airtight container at room temperature for up to 5 days with a slice of bread to keep soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin chai latte snickerdoodle cookies, pumpkin snickerdoodles, chai snickerdoodles, fall cookies, pumpkin spice cookies

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