Perfectly crispy on the outside, while light and fluffy on the inside, these festive, fall treats are your new favorite cookie. Rolled in a chai-spiced sugar mixture, these cookies are basically all of your favorite latte flavors mixed up into one perfect cookie. Best served after a dunk in coffee, if we do say so ourselves.
2 3/4 cups all-purpose flour
4 teaspoons ground cinnamon, divided
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cup granulated sugar, divided
1/2 cup canned pumpkin puree
2 teaspoons vanilla extract
1 large egg
1 teaspoon ground cardamom
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon ground cloves
How to Make It
Preheat oven to 375° .
Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, 3 teaspoons cinnamon, cream of tartar, baking soda, and salt.
Beat butter and 1 1/4 cups sugar with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add pumpkin, eggs, and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended.
In a bowl, combine remaining ½ cup sugar with remaining 1 teaspoon cinnamon, cardamom, allspice, ginger, and cloves.
Scoop dough into even portions (about 2 tablespoons each) and roll each in spiced sugar mixture; arrange on parchment paper-lined baking sheets (maximum of 12 cookies per sheet). Bake at 375°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 12-14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.
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