Some days just call for COOKIES!

Pumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvest

Today is that kind of day. I’m not going to beat around the bush here, I’ve had a couple stressful days in a row, with some blog hiccups (sorry if you are viewing this post through Safari and have been seeing weird characters – hoping this is going to be fixed soon…like today!), work related issues, and a few other little things. But I am totally not here to complain. It’s my favorite time of year and happy thoughts will be had all around!

So to cheer myself up a bit, I made pumpkin chai snickerdoodles! OKok, I’ve had these cookies planned for a while now, but the timing to make them could not have been more perfect. And I mean, come on?!? When is anything pumpkin, snickerdoodle AND chai not a good idea?!

Answer: it’s always a good idea!

Also, did you notice that today I spelled Chai correctly!! Yes, after everyone pointed out on my Apple Cinnamon Rolls with Chai Frosting that I had spelled Chai, Chia, I was so beyond embarrassed that this time I made sure every last spelling of the word was correct. Promise, I know the difference, but when typing quickly, I easily get the two mixed up.

NOT TODAY. 🙂

Pumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvestPumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvestPumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvest

Anyway, back to the actual cookies at hand! Back when I was a kid my family would go to our Aunt Debbie’s for Thanksgiving dinner in Pennsylvania every year. My aunt made a HUGE spread of all kinds of amazing sides, rolls, and probably three turkeys in order to feed all the family members present. I think she must have worked for weeks and weeks leading up to the big day. My mom and I had a favorite recipe that my aunt made for us every year. Looking back now I realize what a pain it must have been, not wanting to disappoint us, and therefore making them year after year. Every year when we arrived, there they were, Aunt Debbie’s famous Turkey Cookies. Pretty sure I’ve talked about them before, but guys they are good! Sadly, I do not have the recipe to share, but this year I decided to make my own little Thanksgiving cookie, and well, these are almost just as good!

These are actually very different from Aunt Debbie’s Turkey Cookies, which were more of a frosted butter cookie…and pretty dang cute with all of the varied colors in the tail. But these snickerdoodles are delicious in their own special way!

I think most of us are pretty familiar with a snickerdoodle. In my book, they are an essential holiday cookie and should be in every Christmas cookie gift box (just sayin’). As I was hiking a couple of months ago, brainstorming about pumpkin recipes and all of the Christmas cookies I would make this season, this cookie came to mind. And when it did, I knew it was one of those recipes I just had to make.

These cookies have a pretty simple twist on the traditional snickerdoodle, but trust me – it makes all the difference.

Pumpkin + Snickerdoodle + Chai Spice Sugar. Yesss! Literally I am jumping up and down as I horribly attempt to type this post. I really do love these cookies, they represent everything I love…sweet, chewy, soft, cinnamony, totally not cakey, and all things cozy. <–if you didn’t already know, cozy is probably my favorite word ever.

Pumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvestPumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvest

Can I just say that I do think chai sugar is totally the new cinnamon sugar. It’s just cinnamon sugar kicked up a notch with ginger, all-spice, cardamom, and cloves added, but it is truly my current obsession. I’ve been adding it to everything from warm tea, to toast…to cookies, SO GOOD.

Oh, and I forgot to add that these cookies can totally satisfy your cookie craving in under 30 minutes. Yep, in less than a half hour you can be chewing away through soft doughy bliss. Soo, can we please all agree that these are the perfect holiday cookie for both Thanksgiving and Christmas? I always fear that pumpkin recipes aren’t relevant in December, but is that really true? I think this could just be my crazy brain? What’s your thoughts on this? Pumpkin in December? yes? no? Tell me I am dying to know!

As of today I am going to be changing my tune. These cookies will for sure be getting sent out in my Christmas cookie gift boxes. Plus, they’re totally happening again on Christmas Eve because they are just that good. AND I will also be making a double batch for Thanksgiving, because well, they just might be better than pumpkin pie…don’t hate me, but I think it’s true!

Pumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvest

Pumpkin Chai Snickerdoodles.

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes

Serving Size: MAKES ABOUT 2 1/2 DOZEN

Ingredients

  • 2 cups all-purpose
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tarter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg
  • 8 tablespoons (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • Chai Spice Sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, combine the flour, baking soda, cream of tarter, salt and nutmeg.

Using an electric mixer, in a large bowl beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.

Make the chai spice sugar. In a small bowl, combine the sugar, cinnamon, ginger, all-spice, cardamom, and cloves.

Roll the dough into 1 tablespoon size balls and then generously roll through the chai sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Transfer to the oven and bake for 8-9 minutes or until the cookies are just starting to set around the edges. I find it best to remove the cookies when they still seem doughy in the center. They will cook more on the pan once they are out of the oven. If desired, you can brush the cookies with a little melted butter and sprinkle with the remaining chai sugar. Cool and then store in an airtight container for up to 4 days.

Cookies adapted from [Martha Stewart | http://www.marthastewart.com/1132583/pumpkin-snickerdoodles].

Pumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvest

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