One-Bowl Maple Pumpkin Chai Snickerdoodles
Soft, chewy, and spiced just right! These One-Bowl Maple Pumpkin Chai Snickerdoodles are the ultimate fall cookie. Pumpkin and maple keep them moist and flavorful, while chai spice and cinnamon sugar add cozy flavor. Quick to mix, no chill time, and ready in about 30 minutes.
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
*Use a round cookie cutter to scoot cookies into perfect circles after baking!
Extra Tips:
*If chilling cookie dough overnight, allow the dough to come to room temperature before scooping. Or, chill slightly and scoop cookie dough before covering and chilling overnight.
*Use Pumpkin Pie or Apple Pie Spice instead of the Chai spice blend if desired.
- 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
Serving: 1servingCalories: 245kcalCarbohydrates: 36gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 193mgPotassium: 80mgFiber: 1gSugar: 21gVitamin A: 707IUVitamin C: 0.1mgCalcium: 15mgIron: 1mg