Soft Pumpkin Chai Snickerdoodle Cookies
20–24
15 minutes
Soft, chewy pumpkin cookies rolled in cinnamon sugar with warm pumpkin pie spice and sweet ginger flavor.
Ingredients
- 2¼ cups all-purpose flour
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 tbsp Pleasingly Pumpkin mix
- 1 T Not Shy About Chai Mix
- 1 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- 1 tsp Pleasingly Pumpkin mix, finely crushed if needed
Directions
- Cream butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy.
- Mix in pumpkin purée, egg yolk, vanilla, pleasingly pumpkin and not shy about chai mixture.
- In another bowl, whisk flour, cream of tartar, baking soda, and salt.
- Gradually combine dry and wet ingredients to form a soft dough.
- Refrigerate dough for 30–45 minutes to make it easier to handle.
- Preheat oven to 350°F and line baking sheets with parchment.
- Combine coating ingredients in a small bowl.
- Scoop dough into 1½-tablespoon balls and roll in the cinnamon-sugar mixture.
- Arrange 2 inches apart and gently flatten each ball slightly.
- Bake 10–12 minutes, until edges are set and centers remain soft.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a rack.