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Chai Spiced Pumpkin Snickerdoodles
Servings 18 Cookies
Ingredients
Chai Spice Mixture
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
Cookies
- 1½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon cream of tartar
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup light or dark brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ cup pumpkin puree, canned or homemade
Instructions
Prepare Chai Spice Mixture
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In a medium bowl, stir together all ingredients until thoroughly combined. Set aside.
Prepare Cookies
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In a bowl, combine all-purpose flour, cinnamon, cream of tartar, salt, cloves, ginger, and cardamom. Set aside.
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In a large bowl, cream together butter, granulated sugar, and brown sugar until thoroughly combined, about 1 minute. Add egg yolk, vanilla, and pumpkin puree and mix until smooth. Gently add flour mixture to the creamed butter, and mix on low speed until a cohesive dough is formed. Transfer the prepared cookie dough to a covered container and refrigerate for one hour.
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Preheat oven to 350°F and set aside two parchment lined baking sheets.
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Remove cookie dough from the refrigerator and shape it into 2-inch balls (about 1½-2 tablespoons worth of dough). Roll the balls around in the prepared chai spice mixture and place them 2-inches apart on prepared baking sheets.
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Bake until the cookies looks like its set, about 10 to 12 minutes. Remove from oven and cool completely on the baking sheets.