When I saw these cookies on Half Baked Harvest and knew I had to make them. I used their recipe but amended it a bit with a little more chai flavoring. Feel free to use their's though, because it is amazing as well. I took these bad boys to work and they were gone in about an hour and people said they tasted just like fall. Which they do, if you want to get in a fall mood these are your best bet! — xoxo darling, Hayden
Pumpkin Chai Snickerdoodle Recipe:
You'll Need:
Dough:
-2 cups all-purpose flour
-1/2 teaspoon baking soda
-1/2 teaspoon cream of tartar
-1/2 teaspoon kosher salt
-1/4 teaspoon nutmeg
-1/2 cup butter
-1 cup granulated sugar
-1/2 cup pumpkin
-1 egg
1 teaspoon vanilla extract
Chai Spice Sugar:
-1/3 cup granulated sugar
-2 teaspoons cinnamon
-1/2 teaspoon ginger
-1/2 teaspoon all-spice
-1/2 teaspoon cardamom
-1/4 teaspoon ground cloves
-1 tablespoon & 1/2 teaspoon chai concentrate
Instructions:
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, combine the sugar, cinnamon, ginger, all-spice, cardamom, and cloves. Set aside.
3. In a medium bowl, combine the flour, baking soda, cream of tarter, salt and nutmeg.
4. Using an electric mixer, in a large bowl beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, chai concentrate and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.
5. Roll the dough into 1 tablespoon size balls and then generously roll through the chai sugar.
3. In a medium bowl, combine the flour, baking soda, cream of tarter, salt and nutmeg.
4. Using an electric mixer, in a large bowl beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, chai concentrate and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.
5. Roll the dough into 1 tablespoon size balls and then generously roll through the chai sugar.
6. Place on the prepared baking sheet, spacing the cookies 2 inches apart.
7. Transfer to the oven and bake for 8-9 minutes or until the cookies are just starting to set around the edges.
Troubleshooting:
Be forewarned, the dough is incredibly sticky! I had to flour my hands about three times while I was rolling the dough and placing it on the baking sheet. These cookies came out really soft baked, which I think worked well but if you want them to be a little firmer, bake 'em for 10-11 minutes.
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