Pumpkin Chai Snicker doodles Recipe

Today is like that. I've had a few stressful days, including blog hiccups (sorry for Safari users experiencing strange characters – hopefully fixed soon!), work issues, and other minor issues. But I'm not complaining. My favourite time of year brings happy thoughts to all! 

Ingredient

– 2 cups all-purpose – 1/2 teaspoon baking soda – 1/2 teaspoon kosher salt – 1/4 teaspoon nutmeg – 1 stick (8 tablespoons) salted butter, at room temperature – 1 cup granulated sugar – 1/2 cup pumpkin puree – 1 egg – 1 teaspoon vanilla extract CHAI SPICE SUGAR – 1/3 cup granulated sugar – 2 teaspoons cinnamon – 1/2 teaspoon ground ginger – 1/2 teaspoon all-spice – 1/2 teaspoon cardamom – 1/4 teaspoon ground cloves

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1

Heat the oven to 375°F. Parchment a baking sheet. Mix flour, baking soda, salt, and nutmeg in a medium bowl. 

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Instruction

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2

In a large bowl, cream butter and sugar with an electric mixer for 2 minutes until light and fluffy. Beat in pumpkin, egg, and vanilla.  

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3

Gradually add flour mixture and stir until just blended. Make chai spice sugar. Mix sugar, cinnamon, ginger, all-spice, cardamom, and cloves in a small bowl. 

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4

Make 1 tablespoon-sized dough balls and generously roll with chai sugar. On the prepared baking sheet, place cookies 2 inches apart. Transfer to oven and bake 8 minutes. 

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5

Flatten the baking sheet by tapping it twice on the counter after removing it from the oven. Return the cookies to the oven for another 1-2 minutes until the borders are just starting to firm but the centre is still doughy. 

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6

Tap the baking sheet on the counter 1-2 times after removing from the oven to flatten. Leave cookies on baking sheet to cool.  

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7

While on the baking pan, they will cook slightly. Eat warm (preferred) or chill and keep in an airtight jar for 4 days. 

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also see

also see

Chocolate Dipped Coconut Caramel Macaroons Recipe