Chai Spiced Pumpkin Snickerdoodles
Warm and cozy chai-spiced snickerdoodles infused with pumpkin puree, perfect for cold evenings.
Servings: 10 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter, softened Make sure the butter is at room temperature.
- 1/3 cup granulated sugar
- 1 tablespoon light brown sugar
- 2 tablespoons pumpkin puree For added tenderness.
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar Provides chewiness.
- 1/4 teaspoon fine sea salt
- 1 teaspoon chai masala blend Store-bought is also an option.
Coating
- 2 tablespoons sugar Mixed with chai masala for coating.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.
- In a bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 1 to 2 minutes.
- Mix in the pumpkin puree, vanilla, and egg yolk until smooth.
- In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and chai masala. Gradually add this to the wet mixture and stir until combined.
- If the dough feels sticky, chill it in the refrigerator for 15 minutes.
- Roll tablespoon-sized balls of dough and coat them in the chai sugar mixture.
- Place on the prepared baking sheet and gently flatten the tops.
Baking
- Bake for 9 to 11 minutes, until the edges are set and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh spices and bake in batches to avoid overheating the baking sheet. The flavors deepen after resting for a couple of hours.