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    Pumpkin Chai Snickerdoodle Cookies

    October 2, 2013 by Erin, The $5 Dinner Mom 11 Comments

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    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

    All the Pumpkin Chai flavors in a delightfully soft cookie!
    Prep Time15 minutes
    Cook Time10 minutes
    Servings - 3 dozen

    Ingredients 

    • 1/2 cup butter or margarine, softened
    • 1/2 cup brown sugar
    • 1/3 cup white sugar
    • 1 tsp vanilla (or use homemade vanilla extract!)
    • 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

    Instructions

    • 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.

    Pumpkin Chai Snickerdoodle Cookies

    70 shares
    • Share3
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    Filed Under: After School Snacks, Baking, Budget Friendly Recipes, Dessert Recipes, Feature, Healthy Snacks, Homemade Recipes

    Comments

    1. Trisha @ Vignette says

      October 2, 2013 at 6:37 pm

      These look so delicious – a perfect fall treat!

      Reply
    2. Danielle says

      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…..

      Reply
      • Stacey says

        October 3, 2013 at 7:36 am

        I would like to know this answer as well…

        Reply
      • Jen T says

        October 3, 2013 at 4:55 pm

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

        Reply
    3. Hope :) says

      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. 🙂

      Reply
    4. Amanda says

      October 19, 2013 at 10:10 pm

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

      Reply
    5. Melanie says

      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!

      Reply
    6. Erin says

      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

      Reply
      • Teresa Montanelli says

        September 15, 2015 at 4:44 pm

        Soften the butter, make sure to preheat the oven and make the balls uniformly small. *Not all ovens heat at the same temperature; perhaps use an internal thermostat to verify your ovens temperature. Hope this helps
        Happy cooking

        Reply

    Trackbacks

    1. Pumpkin Chai Snickerdoodle Cookies | Meanwhile in the Country says:
      October 9, 2013 at 12:55 pm

      […] to follow different blogs from all over the world. For example where I got this recipe $5dollardinners . See I still had some pumpkin puree left over from my recent recipe Pumpkin Casserole. I have made […]

      Reply
    2. Pumpkin Chai Snickerdoodles | Des Moines Foodster says:
      November 3, 2013 at 3:47 pm

      […] Love cookies? Love fall. You’ll love these then. Adapted from Pumpkin Snickerdoodle Ice Cream Sandwiches from Creme de la Crumb & 5 Dollar Dinners […]

      Reply

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    I’m Erin Chase…

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    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
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