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Some days just call for COOKIES!
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.
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.
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.
Servings: 24 cookies
Calories Per Serving: 240 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 cups all-purpose
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1 stick (8 tablespoons) salted butter, at room temperature
- 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, 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.
Tuesday cookies saving the day!
These cookies are the best! They’re so easy to make and the whole family loves them. The middle is a bit like a cake, but that’s what I love about them! After 8 minutes I took them out of the oven and gently pressed them down a bit with a spatula before putting them back in for a minute or two.
Hi Angela,
Happy Monday!! Thanks a lot for giving this recipe a go, I am so glad it was a winner:) Have the best week! xx
Puffy and Cakey, nothing like the pictures. They also had a strong taste of baking soda and or salt.
Hey Danielle,
So sorry you did not enjoy the recipe, please let me know if I can help! xTieghan
Hi. Has anyone used pumpkin puree baby food instead of pumpkin from a can? I sent my husband to the store and he came back with Gerber lol.
I worry that the puree has too much water.
Thanks!
Hey Kami,
I would not recommend using the baby food puree for this recipe, sorry!! xTieghan
Mine also turned out a bit puffy and cakey. I slammed them on the counter aggressively too lol. They are still good, but definitely more of a muffin texture.
It helped a little to take them out earlier and slam them, about 4 minutes in.
Hey Morgan,
Thanks for giving the recipe a try, if you want a flatter cookie try pressing the dough balls down before baking next time. I hope this helps! xTieghan
I’m wondering if this recipe was meant to have 2 sticks of butter. I just made these and they are way too fluffy. More like cake-cookies. I’ll be throwing them out. 😞
Hey Ashley,
All of the measurements are correct. Do they taste bad? Did you bang them on the counter? This will achieve the flatter cookie. xTieghan
Here to say pumpkin flavors are good October November and yes, absolutely December! We always had pumpkin pie as one option at Christmas, along with the neighbor’s annual gift of plum pudding, and/it fruitcake-which is amazing with the addition of chocolate chips!
I hope you love the recipe Sarah!