Pumpkin chai crinkle cookies are the perfect fall cookie: warmly spiced, rolled in powdered sugar and baked until chewy, light, and tender. They’re simple to make and absolutely delicious.
If you want a chewy, spiced pumpkin cookie this weekend, this is the one to make.
These pumpkin chai crinkles are a dream: chewy, warmly spiced, and full of pumpkin flavor with a touch of fluff. They pair perfectly with coffee and are great in a cookie jar for sharing.
I’ve been on a pumpkin chai kick before — muffins and coffee cake were favorites — and this year it nudged me toward cookies. Pumpkin chai crinkle cookies felt like the natural next step.
We’re big fans of crinkle cookies. They’re satisfyingly dense and chewy, yet still light. Chocolate crinkles are a holiday staple here, and lemon crinkles are a year-round favorite. A pumpkin version brings that same comforting texture with seasonal spice.
These cookies sit between classic fudgy chocolate crinkles and cakier pumpkin cookies. The pumpkin puree adds a hint of cakiness while keeping a pleasant chew. The chai spice blend gives them complexity and warmth.
I developed these using a base similar to Libby’s pumpkin crinkle, then folded in a homemade chai spice mix. The result is perfectly balanced: spiced, tender, and chewy with a classic powdered-sugar crinkle finish.
These are a cozy weekend baking project — great for autumn mornings, cookie exchanges, or just because.
Pumpkin Chai Crinkle Cookies
Pumpkin Chai Crinkle Cookies
Ingredients
- 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
Instructions
-
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
-
In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
-
In a mixer bowl, beat the melted butter and both sugars until light and fluffy, scraping down the bowl as needed. Add the eggs one at a time, then beat in the pumpkin puree and vanilla.
-
Fold the dry ingredients into the wet with a spatula or wooden spoon until just combined. Chill the dough in the refrigerator for at least 30 minutes and up to 2 hours.
-
Place the powdered sugar in a shallow bowl. For extra spice, stir a pinch of cinnamon and ginger into the sugar. Scoop 1 to 2 tablespoons of dough and roll into balls, using the powdered sugar to help shape sticky dough. Arrange on the baking sheet about 2 inches apart. Keep unused dough chilled.
-
Bake 13 to 14 minutes, until the cookies are puffy with marbled powdered sugar. Cool completely before serving.
Notes
Did you make this recipe?
Be sure to tag your photos with #howsweeteats. I appreciate you so much!
I adore you.