Name: Chai Spiced Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar (plus extra for rolling); 1/2 cup brown sugar, packed; 3/4 cup pumpkin purée; 1 large egg yolk; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon allspice; 1/8 teaspoon ground cloves; 1/2 cup powdered sugar (for glaze); 1 to 2 tablespoons milk (for glaze)

Soft, chewy, and kissed with warm spices, these Chai Spiced Pumpkin Cookies are like wrapping yourself in a cozy blanket on a crisp autumn day. With the earthiness of pumpkin purée and the comforting notes of cinnamon, cardamom, ginger, and clove, every bite is a gentle reminder of the season’s best flavors. The sugary coating adds just the right amount of crunch, and the vanilla glaze? It ties everything together in the most delicious way.

Perfect with a mug of tea or coffee, these cookies are ideal for fall gatherings, cookie swaps, or just a quiet moment of indulgence. Whether you’re a fan of pumpkin or simply crave spiced treats with a twist, this recipe deserves a spot in your baking rotation.

Preparation Phase & Tools to Use

Before diving into the magic of chai and pumpkin, you’ll want to have the right tools on hand:

Mixing Bowls (Medium and Large): These are essential for separating your dry and wet ingredients, ensuring even blending without overmixing.
Electric Mixer (Hand or Stand): Creaming butter and sugar to a fluffy texture sets the foundation for tender cookies. A mixer makes this effortless.
Measuring Cups & Spoons: Precision is key in baking. Too much flour or spice can throw off the balance of flavor and texture.

Baking Sheets with Parchment Paper or Silicone Mats: These prevent sticking and promote even baking for golden bottoms and soft centers.
Cookie Scoop or Tablespoon: Keeps the cookies uniform in size, helping them bake evenly.
Cooling Rack: Crucial for setting your cookies without them overbaking on hot pans.

Small Whisk or Fork (for the glaze): Ensures a smooth, lump-free finish when drizzling that sweet glaze over the cooled cookies.

These tools not only simplify the process but also elevate your final result. When it comes to baking, a little prep goes a long way!

Ingredients for the Chai Spiced Pumpkin Cookies

Every ingredient in this cookie recipe brings something essential to the table:

Unsalted Butter: Provides richness and a soft, tender crumb while allowing control over the cookie’s saltiness.
Granulated Sugar: Adds sweetness and helps with spreading; also used to coat the cookies for a sweet exterior crunch.
Brown Sugar: Adds moisture and a subtle molasses flavor that pairs beautifully with pumpkin.

Pumpkin Purée: The star of the show, adding moisture, flavor, and natural color.
Egg Yolk: Contributes richness and helps bind the dough together without making it cakey.
Vanilla Extract: Enhances all the warm flavors and ties everything together.

All-Purpose Flour: The structure builder for your cookie dough.
Baking Soda: Leavening agent that helps the cookies rise and stay soft.
Salt: Balances the sweetness and sharpens the spice flavors.

Chai Spice Blend (cinnamon, ginger, cardamom, allspice, clove): The signature mix for a warm, aromatic bite.
Powdered Sugar & Milk (for glaze): Create a smooth vanilla glaze to drizzle on top for extra sweetness and visual appeal.

How To Make the Chai Spiced Pumpkin Cookies

Step 1: Cream the Butter & Sugars

In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy. This builds the base for a tender, flavorful cookie.

Step 2: Add Pumpkin and Vanilla

Mix in the pumpkin purée, egg yolk, and vanilla extract until smooth. Scrape the sides of the bowl as needed to ensure everything is fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, and the chai spice blend. Make sure the spices are well distributed for even flavor.

Step 4: Mix and Chill

Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix. Cover and chill the dough for at least 30 minutes. This helps the flavors meld and prevents overspreading.

Step 5: Roll and Coat

Scoop dough into balls and roll in granulated sugar. Place on lined baking sheets about 2 inches apart.

Step 6: Bake to Perfection

Bake at 350°F (175°C) for 10–12 minutes or until edges are set but centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Step 7: Glaze and Serve

Once fully cooled, drizzle with a simple glaze made from powdered sugar and a bit of milk. Let set before storing or serving.

Best Ways to Serve and Store Chai Spiced Pumpkin Cookies

These cookies are perfect served slightly warm, with a light vanilla glaze drizzle and a warm beverage in hand. They pair beautifully with spiced chai tea, a pumpkin latte, or a simple glass of milk. Their soft texture and warmly spiced flavor make them ideal for dessert tables, gifting, or cozy fall evenings.

To store, keep the cookies in an airtight container at room temperature for up to 5 days. If glazed, let the icing set completely before stacking to avoid sticking. For longer storage, freeze unglazed cookies for up to 2 months. Simply thaw and drizzle glaze fresh before serving.

Frequently Asked Questions

How can I make my own chai spice blend?

You can make a quick blend using 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp cardamom, 1/4 tsp allspice, and a pinch of clove. Adjust to taste!

Can I use canned pumpkin pie filling instead of purée?

It’s best to use pure pumpkin purée. Pumpkin pie filling contains added sugar and spices, which will throw off the balance in the recipe.

Why chill the dough before baking?

Chilling the dough helps solidify the fats, making the cookies spread less. It also allows the spices to deepen and the texture to set better.

Can I skip the glaze?

Absolutely. The cookies are delicious on their own, but the glaze adds a touch of sweetness and makes them look bakery-worthy.

Are these cookies cakey or chewy?

They strike a beautiful balance—soft and chewy with a tender bite. Not too cakey, thanks to the egg yolk-only addition.

Can I double the batch?

Yes! This recipe scales well. Just be sure to chill the dough in batches if your bowl is overflowing.

If you love these Chai Spiced Pumpkin Cookies, you’ll definitely want to try these cozy and creative cookie recipes next:

Salted Caramel Pecan Cookies for a deeper caramel crunch.
Lemon Churro Cookies if you’re craving tangy meets warm spice.
Chocolate Crinkle Sandwich Cookies with a soft ganache center.

Peanut Butter Blossom Cookies if you prefer classic nostalgia.
Brown Sugar Maple Cookies with cozy fall flavor.

Looking for even more fall baking inspiration? Follow along on my Pinterest for daily sweet recipes: Life With Olivia on Pinterest

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a little extra spice? Try them without the glaze? Maybe sandwiched with marshmallow fluff?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Chai Spiced Pumpkin Cookies

Author: Olivia McKenney
Total Time: 57 minutes
Yield: About 24 cookies

Diet: Vegetarian

Print Recipe

Description

These Chai Spiced Pumpkin Cookies are soft, chewy, and full of cozy fall flavor. A blend of warm chai spices and earthy pumpkin creates a comforting treat perfect for any autumn gathering—or just a quiet tea moment. Finished with a delicate vanilla glaze, they’re a must-bake!