Pumpkin Chai Crinkle Cookies
User Reviews
5
Pumpkin Chai Crinkle Cookies
Description
This recipe mixes all-purpose flour with baking powder, baking soda, salt, and a mix of chai spices including ground ginger, cinnamon, cardamom, cloves, and allspice. The wet ingredients include melted butter, light brown sugar, granulated sugar, eggs, pumpkin puree, and vanilla extract, combined to create a soft, sticky dough that requires chilling before baking.
After chilling, the dough is shaped into balls coated generously with powdered sugar, which helps form the characteristic crinkled surface during baking. The cookies bake at a moderate temperature yielding soft, tender centers with a slightly crisp exterior.
These cookies suit those who enjoy seasonal spice flavors and moist textures. Incorporating pumpkin adds moisture and subtle sweetness while the chai spice blend offers aromatic depth. They are excellent for sharing or as treats alongside tea or coffee.
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 cloves ground
- ¼ teaspoon ground allspice
- ¼ cup unsalted butter melted and cooled
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 3 egg large
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 cup powdered sugar
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt and all the spices.
- In the bowl of your electric mixer, beat the melted butter and sugars until light and fluffy, scraping down the sides as needed. Beat in each egg one at a time. Beat in the pumpkin pumpkin and vanilla extract.
- Use a spatula or wooden spoon to stir the dry ingredients into the wet, stirring until just combined. Place the bowl in the fridge and chill for at least 30 minutes, up to 2 hours.
- Fill a bowl or plate with the powdered sugar. If you really love spice, shake a sprinkle of ginger and cinnamon into the powdered sugar and stir. Scoop out 1 to 2 tablespoons of dough and roll them into a ball. The dough is sticky, so I will use the powdered sugar to help roll it. Place on a baking sheet and repeat, making sure there is about 2 inches between each cookie. Refrigerate the remaining dough until you’re ready to roll again.
- Bake the cookies for 13 to 14 minutes, or until puffy with powdered sugar marbling. Let cool completely before serving.
Notes
- This recipe is a slight adaptation of Libby's pumpkin cookie recipe, incorporating chai spices.
- Chilling the dough helps prevent spreading and enhances the crinkled texture.
- Rolling the dough balls in powdered sugar aids in shaping and adds a sweet coating.
User Reviews
Overall Rating
5
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