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Chai Spiced Pumpkin Cookies

Chai spiced pumpkin cookies with a tender, spiced crumb and a light chai glaze drizzle. Rolled in cinnamon-cardamom sugar, then baked until the tops crinkle and turn golden at 375°F.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 1 tsp cardamom
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp allspice
  • 0.25 tsp black pepper
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar
  • 0.25 cup sugar
  • 0.33 cup pumpkin (blotted dry)
  • 1 egg yolk
  • 1 tsp vanilla
Chai glaze
  • 1.5 cup powdered sugar
  • 2 tbsp strongly brewed chai
  • 0.25 tsp cardamom
Rolling (chai sugar)
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 0.25 tsp cardamom

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Mix the dough
  1. Beat the softened unsalted butter with the brown sugar and sugar until smooth and creamy.
  2. Beat in the blotted dry pumpkin, then add the egg yolk and vanilla and mix until fully combined.
  3. In a separate bowl, fold in the all-purpose flour, baking soda, cinnamon, cardamom, ginger, cloves, allspice, black pepper, and salt just until no dry streaks remain.
Roll, bake, and cool
  1. Roll dough into 1-1/2 tablespoon balls, then roll each ball in the chai sugar made from sugar, cinnamon, and cardamom.
  2. Place the coated balls on a sheet pan and bake at 375°F for 10-12 minutes, until the edges look set and the tops begin to crinkle.
  3. Cool the cookies until they are warm but no longer hot, then drizzle with the chai glaze made from powdered sugar, strongly brewed chai, and cardamom.

Notes

Pro tip: blot the pumpkin well so the dough stays thick and bakes up with a tender, not cakey, texture. Store baked cookies in an airtight container for up to 4 days at room temperature; freeze baked cookies up to 2 months. For a lighter swap, use plant-based butter in equal amount (softened) for a dairy-free version with similar baking results.