These One-Bowl Maple Pumpkin Chai Snickerdoodles are soft, chewy, and have the perfect hint of spice. Pumpkin puree keeps the cookies soft and the maple give a rich flavor. Paired with a blend of ground ginger, cardamom, cinnamon, allspice, and nutmeg this recipe transforms your classic snickerdoodle into a fall favorite! This dough is made with melted butter so no mixer is required and they have a short chill time. I tested these several times so you can be sure they’ll turn out great!
During my years in the restaurant industry, I was able to create many unique holiday dishes and desserts. Pumpkin and maple were always a popular flavor combo for anything from cake to ice cream! I knew I wanted these cookies to be a mix of a classic snickerdoodle, which I feel already has that slightly spiced, fall flavor – and a chewy pumpkin dessert.
Adding in the maple syrup in addition to granulated sugar keeps the dough soft but adds depth and richness that white sugar doesn’t always do. The pumpkin in these cookies is subtle and not over powering. I know these would make the most amazing ice cream sandwiches as well, especially paired with my caramel swirl ice cream!
Pumpkin fan? Try my classic pumpkin pie (with the cutest pie crust leaves), my pumpkin overnight French toast, or these pumpkin streusel muffins! You can find all of my chef-tested cookie recipes here or learn more about me here!
Chef Tested Tips
- Mixing matters: Mix the butter and sugar just until combined, overmixing introduces too much air, which can make the cookies dry instead of chewy.
- Control the pumpkin: Pumpkin adds moisture, so measure carefully and don’t pack it into the spoon. Too much can make the dough sticky and cause spreading.
- Bake by cues, not just time: Pull the cookies when the edges are set but the centers still look soft. Residual heat on the tray will finish the bake, leaving them chewy instead of cakey. I like to start with less time and add more as needed.
- Fresh spices means better flavor: If your ground spices have been sitting in the pantry more than a year, they’ll taste dull. Toasting whole spices and grinding them fresh gives the best chai flavor! Or use a pre-made blend.
- Sugar roll technique: Roll the dough generously in cinnamon sugar, use your fingers to roll the cookie dough and press the sugar mixture in well.
- For perfect texture: Let the cookies rest on the tray for 5 minutes before transferring to a rack. Moving them too soon can make the centers collapse or worse they call sink into the cooling rack!
Key Cookie Ingredients
- Unsalted butter: Softened for easy mixing and rich flavor. Substitute with salted butter (reduce added salt) or plant-based butter for dairy-free.
- Granulated sugar: Classic sweetness and structure.
- Eggs: Room temperature for smooth mixing and chew.
- Pumpkin puree: 100% pumpkin (not pie filling) for moisture and softness.
- Maple syrup: Adds subtle caramel-like sweetness. Honey or agave nectar are good alternatives.
- All-purpose flour: Provides structure for the cookies. Use a 1:1 gluten-free baking blend if needed.
- Cream of tartar: Gives snickerdoodles their signature tang. If you don’t have it, use 2 tsp baking powder in place of the cream of tartar + baking soda.
- Spices: we use cinnamon, cardamom, allspice, ginger, cloves, and nutmeg to create a chai flavor. Use pumpkin pie spice blend for a shortcut if desired.
How To Make The Snickerdoodles
Let’s talk a little about how to make these One-Bowl Maple Pumpkin Chai Snickerdoodles (The printable instructions are in the recipe card below.)
Quick overview:
- Mix wet ingredients, add in the dry ingredients.
- Chill, scoop, roll in sugar, bake, and enjoy!
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper, set aside.
- In a large mixing bowl combine melted butter, sugar, eggs, vanilla, pumpkin, and maple. Whisk well to combine fully.
- To the wet ingredients, add in the flour, cream of tartar, baking soda, salt, and spices. Gently fold the dry ingredients in until fully combined. Cover and chill dough for 30 minutes to an hour.
- In a small mixing bowl combine the sugar and cinnamon for coating the cookies.
- Once dough has chilled, use a 2 oz. portion scoop or measuring spoon to scoop 2 oz. balls of cookie dough, roll into a ball, and roll into the cinnamon sugar mixture. Repeat until all the dough is used.
- Arrange cookie dough 2-3″ apart on a sheet pan, bake for 9-11 minutes until golden brown. Cookies will be soft, allow to cool slightly on the sheet pan before moving to a wire rack to finish cooling.
- Store cookies in an airtight container for up to a week!
Tips for Perfect Cookies
Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies will not turn out as intended.
Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
One-Bowl Maple Pumpkin Chai Snickerdoodles
Equipment
Ingredients
For the Snickerdoodle Dough:
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Granulated sugar
- 2 whole Eggs, room temperature
- 2 tsps Vanilla Extract
- 3 tbsp Pumpkin puree, 100% pumpkin
- 2 tbsp Maple syrup
- 2 3/4 cups All-purpose Flour
- 1 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon, ground
- 1/4 tsp Cardamom, ground
- 1/4 tsp Allspice
- 1/2 tsp Ginger, ground
- 1/4 tsp Cloves, ground
- 1/4 tsp Nutmeg, ground
For the Sugar Mixture:
- 1/4 cup Granulated sugar
- 1 tbsp Cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper, set aside.
- In a large mixing bowl combine melted butter, sugar, eggs, vanilla, pumpkin, and maple. Whisk well to combine fully.1 cup Unsalted Butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 2 tsps Vanilla Extract, 3 tbsp Pumpkin puree, 2 tbsp Maple syrup
- To the wet ingredients, add in the flour, cream of tartar, baking soda, salt, and spices. Gently fold the dry ingredients in until fully combined. Cover and chill dough for 30 minutes to an hour.2 3/4 cups All-purpose Flour, 1 1/2 tsp Cream of Tartar, 1 tsp Baking Soda, 1 tsp Salt, 1 tsp Cinnamon, 1/4 tsp Cardamom, 1/4 tsp Allspice, 1/2 tsp Ginger, 1/4 tsp Cloves, 1/4 tsp Nutmeg
- In a small mixing bowl combine the sugar and cinnamon for coating the cookies.1/4 cup Granulated sugar, 1 tbsp Cinnamon
- Once dough has chilled, use a 2 oz. portion scoop or measuring spoon to scoop 2 oz. balls of cookie dough, roll into a ball, and roll into the cinnamon sugar mixture. Repeat until all the dough is used.
- Arrange cookie dough 2-3" apart on a sheet pan, bake for 9-11 minutes until golden brown. Cookies will be soft, allow to cool slightly on the sheet pan before moving to a wire rack to finish cooling.
- Store cookies in an airtight container for up to a week!
Notes
- Roll dough generously in the spiced sugar mixture.
- Use fresh spices for the most vibrant flavor.
- Bake just until edges are set for soft, chewy centers.
- Freeze dough balls for up to 3 months and bake from frozen if desired.
Nutrition
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Storage & Freezing
Store completely cooled cookies in an airtight container at room temperature for up to 7 days. Cookies should be cooled completely before storing so no moisture or mold forms!
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
Recipe FAQs
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for 30 minutes!
Yes! You can prepare the dough up to 2 days in advance and store it covered in the refrigerator, or scoop and freeze the dough balls for up to 3 months.
Store cooled cookies in an airtight container at room temperature. For extra softness, place a slice of bread in the container, it helps maintain moisture.
No! Rolling in sugar is totally optional, it adds a fun look and extra texture but cookies can be baked without.
Yes! Swap the chai spice blend for pumpkin pie spice. For a stronger flavor, add an extra ½ teaspoon of cinnamon.
Cream of tartar gives snickerdoodles their signature tang. If you don’t have it, substitute with 2 teaspoons of baking powder (and omit the cream of tartar + baking soda).
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
- Glass Mixing Bowls – these are my go to for everyday baking and ingredient prep!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
Great tasting! Yummy fall treat