Soft Baked Pumpkin Chai Snickerdoodles are fat, fluffy, and made healthier! I guarantee these cookies will be a huge hit this holiday season!
| vegan + dairy free |
I CAN’T STOP MAKING THESE COOKIES!!!!
Really, though! I made two batches the same day. Josh’s coworkers demolished them, and so I made another batch the next day!
But sometimes… it gets a little monotonous.
I would totally be okay if we replaced pumpkin spice with chai spice for just a season!
I remember the first time I tried chai tea. Josh had ordered it at a coffee shop once; before that, I had never even so much as heard of the stuff. I got my basic hazelnut coffee, and then proceeded to drink half of my husband’s tea anyway. It was dreamy – foamy, perfectly-spiced. What is it about nutmeg, cloves, allspice, cinnamon, and cardamom that just makes life so amazing?!
Chai just, like, warms the soul right up.
And then chai meets pumpkin meets cinnamon-sugar snickerdoodles and life gets CRAZY AWESOME.
Just like how my husband introduced me to chai tea, he also introduced me to snickerdoodle cookies! Before we met, I’d never made them. Snickerdoodles were just never on the holiday baking list. Mom makes a mean pumpkin roll, and we have mad skills when it comes to sugar cookie cut-outs, but snickerdoodles? Nah, not our thing.
Well, now it’s a thing.
The first Christmas Josh and I were dating, I asked what kind of cookies I should bring to his family’s Christmas party. He didn’t even have to think. He yelled out, “Snickerdoodles!” and I was like, “wtf are those”. So I did some Googling, and came across Jess Merchant’s Fat Fluffy Snickerdoodles. From, like 2013. BUT GUYS. They were the most amazing cookies I’d ever made.
And I’ve been making snickerdoodles every year since.
But these Pumpkin Chai Snickerdoodles are my absolute favorite yet!
Classic snickerdoodles are a cookie to behold, but add some pumpkin and chai spices… oooh, baby. We’re talking about some seriously addicting cookies! I’m not complaining. Because 4 dozen cookies got eaten within a 2-day span, and I would call that success.
Okay, so what are you whipping up for Thanksgiving this year?! I’m definitely baking up a batch of these cookies and some Pumpkin Spice Truffles! If you’re still in need of some last-minute dishes, these ought to help:
- Easy Shaved Brussels Sprouts & Kale Fall Salad with Creamy Tahini
- A bready Fall Panzanella
- Sweet Potato Knots
- Apple & Walnut Stuffing
With Thanksgiving being just days away, these Pumpkin Chai Snickerdoodles are just in time for the holidays! Set them out at your Thanksgiving or Christmas table, and I guarantee they’ll be gone within minutes.
These cookies are pillowy, melt-in-your-mouth soft, almost cake-like. The pumpkin puree helps keep them light and fluffy! Coconut oil replaces the traditional butter, but if you’d prefer a very buttery flavor, it would work just fine. We’ll also keep things just a tad healthier using whole wheat pastry flour. It has just a slight nutty flavor and is perfect in these cookies. My favorite part? The chai spice!
I’ve seen chai spice made several different ways, but in this particular case, I’ve left out the black pepper and made sure to include the basics: cardamom, cloves, allspice, nutmeg, ginger, and cinnamon. It’s seriously the best spice blend!
Since the coconut oil is left mostly solid during the blending process, you shouldn’t need to refrigerate the dough prior to baking. But if your coconut oil was pretty liquidy, you may want to pop the dough in the fridge for 30 minutes to firm up, then allow it to return to room temperature before baking. This will keep the cookies from spreading too much.
Traditional snickerdoodles use cream of tartar in addition to baking soda, making them just a little tangy. You can either use this combination or, if you don’t have cream of tartar on hand, simply omit the baking soda and use a full teaspoon of baking powder instead. They’ll still puff up nicely, but without that little acidity these cookies are known for.
Prior to baking, we’re of course rolling our dough balls in cinnamon sugar!
And 9 minutes later, you’ve got a batch of fat, fluffy Pumpkin Chai Snickerdoodles that just can’t be resisted!
This is the time of year that I get SO excited about! I still feel like a little kid at Christmas. Getting together with family and friends over an insane amount of delicious food is so, so amazing!
Pin these Soft, Chewy Pumpkin Chai Snickerdoodles for later!
These fat, fluffy cookies are irresistible and perfect for the holidays!
- 1 3/4 c. whole wheat pastry flour
- 1 tsp cream of tartar*
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 c. organic granulated sugar
- 1/4 c. coconut sugar
- 1/2 c. coconut oil, soft but not melted
- 1/2 c. pumpkin puree
- 1 large egg or flax egg**, room temperature
- 1 1/2 tsp vanilla extract
- 1/4 c. organic granulated sugar
- 1 Tbsp cinnamon
Preheat the oven to 350 F.
In a large mixing bowl, combine the whole wheat flour, cream of tartar, cinnamon, baking soda, ginger, allspice, cardamom, cloves, nutmeg, and salt. Whisk and set aside.
In a separate bowl, add the organic sugar, coconut sugar, and softened coconut oil. Make sure your coconut oil is not melted. Using an electric mixer, beat the sugars and coconut oil until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg, and vanilla extract.
Pour the dry ingredients into the wet ingredients and stir gently with a spatula until well-incorporated. The dough will be very thick and a little sticky, but should roll easily into little balls. If not, wrap the dough tightly in plastic wrap and refrigerate 20-30 minutes, then bring back to room temperature.
In a small bowl, whisk together the 1/4 c. granulated sugar and 1 Tbsp cinnamon. Tear off balls of cookie dough about the size of a golf ball and roll between your hands. Roll in the cinnamon-sugar mixture and place onto a cookie sheet. Repeat with remaining dough.
Bake the cookies at 350 F for 8-10 minutes (mine took exactly 9 minutes) or until lightly golden. They will still be a little soft when removed from the oven. Cool 5 minutes before transferring to a cooling rack to cool completely.
* If you do not have cream of tartar, omit the cream of tartar AND the baking soda; replace with 1 tsp baking powder instead.
** To make a flax egg, whisk together 1 Tbsp flax seed + 2 Tbsp water and allow to sit for 5 minutes to become gelatinous.
*** While I have not tested this recipe with gluten free flour, you may try substituting the whole wheat pastry flour for a gluten free flour blend!
Nutrition Information per 1 cookie:
Calories: 125 Protein: 1g Carbs: 18g Fat: 6g