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.
I adore you.