This post may contain affiliate links, please see our privacy policy for details.

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. 🙂

Watch the How-To Video Here:

Pumpkin Chai Snickerdoodles from Half Baked Harvest on Vimeo.

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
Servings: 24 cookies
Calories Per Serving: 76 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Chai Spice Sugar

Instructions

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, combine the flour, baking soda, 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 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Notes

Cookies adapted from Martha Stewart. 
View Recipe Comments

Pumpkin Chai Snickerdoodles | halfbakedharvest.com @hbharvest

Tuesday cookies saving the day!

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This recipe did not work for me sadly! I frequently bake snickerdoodles using the Martha Stewart recipe (as adapted by Deb Perelman on Smitten Kitchen), and I was excited to try this pumpkin variation. Unfortunately, my cookies did not spread as they are supposed to. In comparing the recipes, this one has much less butter and leavener, so maybe that is why? Mine ended up very cakey and tall. They were still good, but not the classic snickerdoodle texture and chewiness.

    1. In looking through the other reviews, it seems that a lot of people got the same puffy, cakey results! I agree that they still had a good flavor, but I think this recipe needs further testing. As it’s written it doesn’t seem to produce the flattened cookie you would expect from a snickerdoodle. I look forward to trying another Half Baked Harvest recipe though in the future 🙂

    2. Hi Julie, I am sorry these didn’t turn out quite right for you. It is hard to say what happened without being in your kitchen. The cookies are not cakey on my end, so again, hard to know what is happening. Please let me know if you have other questions. Hope I can help! 🙂

  2. 5 stars
    I made these cookies yesterday and they are amazing!! Mine actually came out a bit puffier than yours in the picture, which was a great surprise because I adore soft cookies! Definitely making these again for the holidays.

  3. So yummy! Our apartment smells heavenly after making these yummy cookies. However, the cookies didn’t seem to spread and had a cakey consistency. The flavor was spot on, but they were almost like little donut holes. Still delicious 😉

  4. Don’t worry love! We all have our poopy days, whether too many roadbumps were encountered or we just don’t feel our very best. So happy that these cookies came to the rescue! They look absolutely DIVINE!

  5. I’ve made these cookies twice now and they were amazing both times! Such a perfect twist on a classic favorite. Thanks so much Tieghan, looking forward to digging through your archives for more cookie favorites

  6. I’m looking forward to making these this weekend! If I wanted to double the batch & freeze half, should I roll them in the chai sugar before freezing or later when I bake them? Thanks so much!

    1. Hey Meg! I would roll in the sugar then freeze, but I am sure either way will work great. Let me know if you have questions. Thank you!

  7. I made these last night for my mum’s Scrabble night/ladies get-together – absolutely delicious!! They are so soft and flavorful, and the blend of spices is creative, adding that extra something special. Along with your Mexican Samoas, these will definitely be rated amongst my top favorite cookies of yours! (Now I think about it, I guess I just really like cinnamon-y cookies haha!)

  8. Dying to make this for thanksgiving, searched three grocery stores this weekend for cardamom with no luck. So my question is, is this an essential ingredient? Can I just use the other spices and get the same effect?

    Thanks so much!

    1. Hi! I am SO sorry. I somehow missed your questions. I know it is late, but you can just omit the cardamon. Again, so sorry! Hope you love the cookies!

  9. Made these cookies this evening and they are fantastic! It is possible that I have already eaten 3 cookies! And I still want more. Great recipe. Can’t wait to make them for Thanksgiving.

    1. Mine puffed up to. So for the second batch I flattened the cookies before I put them in the oven and they had more of a “cookie” shape. They are so delicious I really don’t mind them puffed up.

  10. I just made these & had Rachel’s results ?
    I did drizzle melted butter & the Chai sugar after they baked, & they are quite tasty ?
    I shall try, try again
    (& let you know how it goes)

      1. I ended up flattening them as soon as I took them out of the oven (& only baked them 7 – 8 minutes).
        Buttered & sugared them too ?
        The fam prefers the puffy batch, so I sent the 2 dozen normal ones to our church Thanksgiving lunch today ~ they were a hit! Not many of the “Snickerpoofdoodles” are left here either ?
        P.s. Egg nog, or egg nog ice cream is a lovely companion to these, just sayin’ ?

  11. I have baked many many batches of cookies in my day, and these are THE. BEST. Pumpkin chai snickerdoodles, you have ruined me for all other baked goods!!

  12. I just made these and I have to say I’m a little saddened. They didn’t spend at all and baked up like little cakes. The flavor is great but I was expecting a thin, chewy snickerdoodle. Not sure why they didn’t turn out like yours. Any suggestions?

    1. Hey Rachel! I am really sorry these did not turn out the way you wanted. How long did you bake them? Did you take them out while the center was still a little doughy? this will give you the best results and I think it is key to this recipe. Let me know if you have questions. Thank you!

  13. Turns out I did have cream of tartar! Made them this morning and they are BOSS. Like, not even kidding. The texture is amazing and I adore chai, so all the better (though if you didn’t like chai, I’m 110% sure you’d like these!)