Name: Chai Spiced Pumpkin Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup pumpkin purée; 1 3/4 cups all-purpose flour; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/8 teaspoon ground nutmeg; 1 cup powdered sugar; 2 tablespoons milk

When fall rolls around, my baking instincts kick in hard — and nothing captures the season quite like these Chai Spiced Pumpkin Cookies. They’re soft, warmly spiced, and drizzled with a sweet glaze that takes them right over the top. Imagine the cozy hug of a chai latte mixed with the comforting nostalgia of pumpkin spice — that’s exactly what you get in every bite of these cookies.

I love how effortlessly these cookies come together, yet they taste like something from a specialty bakery. The pumpkin adds moisture and tenderness, while the blend of cinnamon, ginger, cardamom, and cloves creates that signature chai flavor that warms you from the inside out. Whether I’m baking them for a weekend treat, sharing them with friends, or just enjoying one with my afternoon tea, these cookies never disappoint.

Why You’ll Love This Chai Spiced Pumpkin Cookies Recipe

These cookies are irresistibly soft and chewy, with a perfectly balanced spice profile that feels both comforting and a little bit fancy. The glaze adds a beautiful finish, and they stay moist for days — if they last that long! They’re also freezer-friendly and perfect for gifting during the holiday season.

What Kind of Pumpkin Should I Use?

For this recipe, canned pumpkin purée (not pumpkin pie filling) works best. It provides consistent moisture and rich flavor. Make sure you’re using 100% pure pumpkin for the right texture and taste. Homemade purée is fine too, just be sure to strain excess liquid to avoid a soggy dough.

Options for Substitutions

If you’re out of certain spices, you can use a pre-made chai spice blend or pumpkin pie spice in a pinch, though the flavor won’t be quite as layered. For a dairy-free version, swap the butter for a vegan alternative and use a plant-based milk in the glaze. You can also use gluten-free flour blends if needed — just be sure to add a binder like xanthan gum to maintain structure.

Ingredients for Chai Spiced Pumpkin Cookies

Pumpkin Purée – The star of the recipe, this adds moisture, richness, and that unmistakable autumn flavor.

All-Purpose Flour – Gives the cookies their structure while keeping the texture soft and tender.

Brown Sugar – Adds sweetness and a deep molasses note that complements the pumpkin perfectly.

Granulated Sugar – Balances the brown sugar and adds just the right level of crispness to the edges.

Unsalted Butter – Provides fat and flavor, creating a soft, chewy cookie texture.

Egg – Acts as a binder and helps give the cookies structure.

Vanilla Extract – Enhances all the other flavors, giving a warm and inviting aroma.

Baking Soda – Leavens the cookies for a light, fluffy texture.

Salt – Balances the sweetness and sharpens the spices.

Cinnamon, Ginger, Cardamom, Cloves, Nutmeg – These chai spices bring the signature warmth and spice that defines the recipe.

Powdered Sugar & Milk – For the glaze, adding a sweet finishing touch.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. Set aside.

Step 3: Cream the Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.

Step 4: Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin purée, egg, and vanilla extract until well combined. The mixture might look a little curdled at first, but it will smooth out.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.

Step 6: Scoop and Shape the Dough

Use a cookie scoop or tablespoon to scoop out dough balls and place them onto the prepared baking sheets about 2 inches apart. You can gently flatten the tops for a more uniform shape if desired.

Step 7: Bake

Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to cook as they cool.

Step 8: Cool Completely

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

Step 9: Make the Glaze

Whisk together powdered sugar and milk until smooth and pourable. If too thick, add a tiny splash more milk. Drizzle over cooled cookies using a spoon or piping bag.

Step 10: Let the Glaze Set

Allow the glaze to set for 15-20 minutes before serving or storing. This helps prevent sticking and keeps things neat.

How Long to Prepare Chai Spiced Pumpkin Cookies

Prep Time:
Preparing the cookie dough and glaze takes about 15–20 minutes. Most of this time is spent creaming the butter and sugars, mixing the dough, and scooping it onto baking trays. You can save time by pre-measuring your ingredients and using a stand mixer.

Baking & Cooling Time:
The cookies need 10–12 minutes in the oven. After baking, they should rest on the tray for 5 minutes before being moved to a wire rack to cool completely. Glazing takes an additional 5 minutes, plus 15–20 minutes for the glaze to set.

Total time from start to finish is around 40–45 minutes.

Tips for Perfect Chai Spiced Pumpkin Cookies

Use room temperature butter for easy creaming and better texture.
Don’t overmix the dough; it keeps the cookies tender.
Chill the dough for 20–30 minutes if it’s too soft or sticky.
Bake on parchment or silicone mats to avoid over-browning.
Make sure the cookies are completely cool before glazing to prevent melting.

Watch Out for These Mistakes While Cooking

Using pumpkin pie filling instead of purée: Pie filling is sweetened and spiced, which can throw off the flavor and texture.
Overbaking: These cookies should look slightly underdone in the center when pulled from the oven. They finish cooking while cooling.
Incorrect measurements: Especially with flour; always spoon and level it for accuracy.
Skipping the glaze: While optional, the glaze adds a beautiful contrast to the warm spices.
Not spacing cookies: They spread slightly, so keep a 2-inch gap between dough balls.

What to Serve With Chai Spiced Pumpkin Cookies?

1. Hot Chai Latte

Pair with a steaming mug of chai tea or a chai latte for the ultimate flavor harmony.

2. Vanilla Bean Ice Cream

Turn them into sandwich cookies with a scoop of ice cream in the middle.

3. Apple Cider

A warm or cold glass of cider complements the spiced cookies perfectly.

4. Greek Yogurt and Honey

For a light breakfast treat, serve alongside tangy Greek yogurt drizzled with honey.

5. Pumpkin Smoothie

Double up on pumpkin goodness with a chilled smoothie packed with fall flavors.

Storage Instructions

Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days. Keep parchment between layers to prevent glaze sticking.

Refrigeration: If your home is humid or warm, refrigerate them to maintain freshness. Let them come to room temp before eating for best texture.

Freezing: These cookies freeze beautifully. Freeze unglazed cookies in a single layer until solid, then store in freezer bags. Thaw and glaze before serving. You can also freeze the dough and bake fresh when needed.

Estimated Nutrition

(Per cookie, based on a batch of 24 cookies):

Calories: ~145 kcal
Carbohydrates: 22g
Protein: 1.5g
Fat: 6g
Saturated Fat: 3.5g
Fiber: 1g
Sugar: 13g
Sodium: 90mg

Frequently Asked Questions

How can I make these cookies vegan?

Use plant-based butter, replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water), and use non-dairy milk for the glaze.

Can I use fresh pumpkin instead of canned?

Yes, just make sure to cook, mash, and strain it well to remove excess water.

Can I double the recipe?

Absolutely! These cookies are great for sharing, and the dough scales well.

Do these cookies stay soft?

Yes! Thanks to the pumpkin, they stay soft and moist for days.

Can I skip the glaze?

Yes, but the glaze adds sweetness and visual appeal. You can also sprinkle with cinnamon sugar before baking for a crunchier top.

Conclusion

Chai Spiced Pumpkin Cookies are everything I want in a fall treat — warm spices, tender texture, and a hint of sweetness in every bite. They’re easy enough for a weekday bake yet impressive enough to serve at gatherings or gift during the holidays. With so many ways to enjoy them and simple ingredient swaps, they’re sure to become a staple in your seasonal baking lineup.