Pumpkin Chai Snickerdoodle Cookies

by Erin, The $5 Dinner Mom on October 2, 2013

Pumpkin Chai Snickerdoodle Cookies

I <3 homemade cookies. And I wish I made them more. I really wish I made these more…all my favorite flavors of fall…in cookie form. While it’s still humid and up in the 90s some days, we have had a few “tastes of fall” and cool, crisp mornings.

I often make pumpkin muffins or pumpkin oatmeal or pumpkin quinoa (recipe coming Friday!) and find that I have a little pumpkin leftover, as most of the recipes I use don’t use the entire can. Now I have a great solution…a simple, after school snack or dessert for the boys and I use up all the pumpkin in the can!

Also, be on the lookout…my “never pay more than” price for canned pumpkin is $1 per can. Last year, I bought 20 cans of organic canned pumpkin when it was on sale for $1 at Sprouts…I’ll have my eyes out and ears to the ground, awaiting that deal again!

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Pumpkin Chai Snickerdoodle Cookies

Adapted from Pumpkin Snickerdoodle Ice Cream Sandwiches from Creme de la Crumb

Yield – 3 dozen cookies

Preparation Time – 15 minutes

Cooking Time – 10 minutes

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1 tsp vanilla
  • 1 eggs
  • 1/2 cup pumpkin puree
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 Tbsp cinnamon
  • 1 tsp ground nutmeg

Directions

  • Preheat the oven to 350.
  • In a mixing bowl or stand mixer, cream the butter or margarine with the sugars. Add the vanilla, eggs and pumpkin puree and combine well. Add the flour, baking powder, cinnamon, cardamom and salt and mix until batter forms.
  • In a small bowl, combine the sugar, cinnamon and nutmeg.
  • Using a small ice cream scoop or cookie scoop, scoop ball of dough and form into uniform circle. Roll in the sugar-spice mixture. Place on a greased baking sheet or baking sheet with non-stick cooking mat.
  • Bake in the preheated oven for 10 minutes. Let cool slightly before serving.

{ 8 comments… read them below or add one }

Trisha @ Vignette October 2, 2013 at 6:37 pm

These look so delicious – a perfect fall treat!

Reply

Danielle October 2, 2013 at 8:01 pm

hmmmm I wonder if these would work without the cardamom, it is the only ingredient I don’t have on hand…..

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Stacey October 3, 2013 at 7:36 am

I would like to know this answer as well…

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Jen T October 3, 2013 at 4:55 pm

You could probably use ginger instead. It would be more like pumpkin pie than chai though.

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Hope :) October 9, 2013 at 1:48 pm

Yum! These look fantastic. I love chai in any form. A snickerdoodle version? Sign me up! Thanks for the recipe. :)

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Amanda October 19, 2013 at 10:10 pm

For the person who asked- don’t skip the cardamom. These were amazing!!!

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Melanie November 8, 2013 at 12:40 pm

When this recipe came up I immediately e-mailed it to family and then promptly forgot about it. My husband recovered it from his inbox last night when we were craving a sweet but didn’t know what to make. Holy COW deliciousness. So glad we came back to them!

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Erin November 23, 2013 at 2:33 pm

Great flavor but mine came out quite dry and barely flattened out from the ball shape. Are you supposed to melt the butter or just soften? Only 1 egg? Not sure what I did wrong but would love to make them again

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