Pumpkin Chai Crinkle Cookies.
Pumpkin chai crinkle cookies are the perfect cookie for fall! Spiced, pumpkin crinkles rolled in powdered sugar and baked until chewy, light and fluffy. They are super easy to make and absolutely delicious!
If you want the ultimate chewy spiced pumpkin cookie this first fall weekend, I’ve got you.
These pumpkin chai crinkles are a serious dream. Chewy. Spiced. Pumpkin-y. A little fluffy. So super good.
They are the perfect treat to have with coffee or stick in the cookie jar. Everyone will love ’em.
Do you remember when I went through a big pumpkin chai phase? These pumpkin chai muffins were a fast favorite. Then, my pumpkin coffee cake with chai ice cream! Oh my gosh, that is the epitome of fall. So spiced, wonderful and delicious.
Well, apparently I fell back into 2016 or so because I couldn’t stop thinking about pumpkin chai cookies. Specially, pumpkin chai crinkle cookies!
We are huuuuge fans of crinkle cookies over here. My sprinkle crinkles in The Pretty Dish are on repeat all the time. Traditional chocolate crinkles were a staple in Mother Lovett’s recipe box and they are one of the first cookies I make every holiday season. Everyone adores them.
I also make lemon crinkle cookies, because there is nothing better than a chewy lemon cookie! Lemon crinkles are a staple as well, and I make them all throughout the year. Spring, summer, holiday time – you name it.
Basically, you cannot go wrong with a crinkle cookie. They are delightfully dense and chewy, but light at the same time. Rich and decadent and full of flavor.
So there must be a pumpkin version!
You know how the traditional chocolate crinkles are very chewy – almost like a brownie? These fall somewhere in between chocolate crinkles and traditional cakier pumpkin cookies. I love both for different reasons, and the texture and chew on these combined with the surprise of slight fluffiness is the perfect combination.
My iced pumpkin cookies are a classic – very cakey, light, moist and spiced. The icing takes them over the top and they almost resemble a cupcake.
Years ago, I tested recipes over and over to come up with the perfect chewy pumpkin chocolate chip cookie. The end result used pumpkin butter, which I adore. It’s also what I use in my pumpkin pie oatmeal.
And while I love pumpkin butter, I wanted to make sure these cookies were simpler and you could grab some pumpkin puree and go. That’s what most people have on hand.
Because of the puree, they do have a light cakiness to them, but still some chew too. I use the base of the Libby’s pumpkin crinkle and add my homemade chai spice mix. It.is.perfect.
So now you have weekend plans!
Pumpkin Chai Crinkle Cookies
Pumpkin Chai Crinkle Cookies
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ cup unsalted butter, melted and cooled
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 cup powdered sugar
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt and all the spices.
- In the bowl of your electric mixer, beat the melted butter and sugars until light and fluffy, scraping down the sides as needed. Beat in each egg one at a time. Beat in the pumpkin pumpkin and vanilla extract.
- Use a spatula or wooden spoon to stir the dry ingredients into the wet, stirring until just combined. Place the bowl in the fridge and chill for at least 30 minutes, up to 2 hours.
- Fill a bowl or plate with the powdered sugar. If you really love spice, shake a sprinkle of ginger and cinnamon into the powdered sugar and stir. Scoop out 1 to 2 tablespoons of dough and roll them into a ball. The dough is sticky, so I will use the powdered sugar to help roll it. Place on a baking sheet and repeat, making sure there is about 2 inches between each cookie. Refrigerate the remaining dough until you’re ready to roll again.
- Bake the cookies for 13 to 14 minutes, or until puffy with powdered sugar marbling. Let cool completely before serving.
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12 Comments on “Pumpkin Chai Crinkle Cookies.”
Oh man. These look DELICIOUS. I also love a good crinkle cookie. They are so easy to make and look so pretty. I tried slap-dashing together an almond crinkle cookie last year, though, and that was a total fail, haha. So I think I will stick to crinkle cookie recipes from other people, like this one. :) Happy fall!
I’m a big fan of a chocolate crinkle cookies and I love the lemon crinkle ones. When I go to one of my friends party she always request I bring the lemon cookies. Now I know what cookie I’ll be making next is pumpkin crinkle cookies look amazing
I made these yesterday and they are amazing! My whole family loves them; I had to hide them so they’d last more than a day. They puff up beautifully, there’s just the right amount of pumpkin flavour, and the spices are lovely. We would probably like a bit more spice, but that’s just us. Next time I will probably add the cinnamon and ginger to the powdered sugar as you suggested. Thank you for this recipe!
Any idea if gf all-purpose flour would work?
I just made them with gf ap flour (I use King Arthur measure for measure). They turned out great – very fluffy and more like a cake texture than a cookie texture. Not sure if that’s the recipe or the gf flour. Make sure to weigh your specific brand of gf flour rather than measuring (different brands weigh a little bit different) and use 1.5x the baking powder the recipe calls for – total game changer when I found those tips.
I think these would be amazing as sandwich cookies and it may be what I end up doing with them . I love the flavor in these! I put cinnamon, ginger, and clove in the powdered sugar and they were so good!
Is it melted butter or softened butter? Days melted but also to beat until light and fluffy.
Is an electric mixer necessary for these? They look spectacular but I only have old-fashioned manual whisks :)
Wondering how Chai-y these are? I’m not crazy about that flavor, but love me some pumpkin and wonder if I omitted the ginger + cardamom if that would do the trick (or replaced all w/pumpkin pie spice)? TIA :)
i would omit and just do the pumpkin spice! if you love the spice, i’d do 2 teaspoons??
Thank you for the reply – will do! Can’t wait to try :D
These are amazing. My favorite flavors. I will be making them again and very soon. This batch is going to our food pantry to treat our volunteers.
I love these cookies my great granddaughters love them, the rest of my family loves them, my friends love them. Thanks so much for sharing the recipe. I did do one thing different. I used my small cookie scoop dropped the dough in a small bowl of granulated sugar shook then dropped in powdered sugar no stickie on my fingers. Would love to add a photo.