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Best Chai-Spiced Pumpkin Cookies with Cream Cheese Frosting

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These soft, pillowy pumpkin cookies are infused with a homemade chai spice blend and topped with a tangy cream cheese frosting. They’re the perfect fall treat that tastes like a cozy café in cookie form.

Ingredients

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  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons chai spice blend
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180g) pumpkin puree
  • 4 ounces (113g) full-fat cream cheese, softened
  • ¼ cup (½ stick / 57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together cinnamon, ginger, cardamom, allspice, nutmeg, cloves, and black pepper to make the chai spice blend. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, salt, and 2 teaspoons of the chai spice blend.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl.
  5. Beat in egg and vanilla extract until combined. Add pumpkin puree and beat on low until just combined.
  6. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  7. Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 11-13 minutes, until edges are set and tops look dry and slightly cracked. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a large bowl, beat softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
  10. Add sifted powdered sugar, vanilla extract, and a pinch of salt. Beat on low until incorporated, then increase to medium and beat for 2 minutes until light and fluffy.
  11. Once cookies are completely cool, frost with cream cheese frosting using a piping bag or knife. Sprinkle reserved chai spice blend on top.

Notes

For best results, use high-quality pumpkin puree like Libby’s and block-style cream cheese. If dough is too sticky, chill for 20-30 minutes. Cookies taste even better the next day.

Nutrition

Keywords: pumpkin cookies, chai spice, cream cheese frosting, fall cookies, pumpkin dessert

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