Pumpkin Chai Spice Snickerdoodles

Using turbinado sugar instead of granulated white sugar gives the spice mix a great crunch. The pumpkin makes the cookie softer and moister than a typical snickerdoodle.

And admit it. You love saying "snickerdoodle."

Extra canned pumpkin can be frozen and used later; pour off any liquid that forms in your container. Taste-test your sugar-and-spice blend to make sure it's got enough sweetness and crunch for you.

Cookie Dough:
  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg
  • 8 tablespoons (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
Chai Spice Sugar
  • 1/3 cup turbinado sugar (substitute granulated sugar if you must)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  1. Heat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone baking sheet.

  2. In a medium bowl, combine the flour, baking soda, cream of tartar, salt, and nutmeg.

  3. Using an electric mixer, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.

  4. In a small bowl, combine the sugar, cinnamon, ginger, allspice, cardamom, and cloves.

  5. Roll the dough into balls, about 1-inch across, and roll in the sugar mixture. Place on baking sheet, 2 inches apart. Bake about 10 minutes, until the cookies are starting to set around the edges and are a light golden in the center. They should still be slightly soft in the center.

  6. Cool slightly on baking sheet before transferring to a rack to cool completely.

  1. If dough is too sticky to roll, chill in refrigerator for 30 - 60 minutes.


Makes about 3-1/2 dozen.