This Pumpkin Chai Snickerdoodle is quite the cookie mashup, so it will satisfy several cravings in each bite.
Are You Here for the Recipe? Let’s Talk Pumpkin Chai Snickerdoodles
Snickerdoodle meets sandwich cookie meets white chocolate chip cookie meets pumpkin gob with this recipe. It’s a real cookie mashup that satisfies a lot of cravings in one whole-grain, not-too-sweet bite. A mixture of warming cinnamon, ginger, cardamom, nutmeg, and allspice adds a chai flavor to the cookie.
Make it a Pumpkin Chai Snickerdoodle Sandwich Cookie:
Browning the butter for the cream cheese filling creates a nutty, sweet flavor without needing an excess of sugar. Of course, if you want the cookie to be on the sweeter side, you can whip in a spoonful of pure maple syrup. My favorite way to eat these cookies is with the seasonal Autumn Spice latte at my local coffee shop, or with a whiskey cocktail. The oaky
Pumpkin Chai Snickerdoodles with Browned Butter Filling
Ingredients
For the Chai Sugar
- 1/3 cup coconut sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon all-spice
- 1 tiny pinch black pepper
For the Cookies
- 1 3/4 cups whole-wheat pastry flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 8 Tbsps (1 stick) salted butter, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/4 cup maple syrup
- 1/3 cup pumpkin
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
For the Filling
- 8 Tbsps (1 stick) unsalted butter
- 8 oz Cream cheese
- 1 Tbsp vanilla
- 1 Tbsp pumpkin puree
- Dash of cinnamon
- Pure maple syrup, to taste (optional)
Directions
For the Chai-Spiced Sugar:
- Combine all ingredients in a shallow bowl, and set aside.
For the Cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer, beat together the butter and brown sugar until combined. Add the maple syrup, pumpkin puree, egg, and vanilla, and beat until combined.
- Add the dry ingredients, and beat until just combined. If the dough is too sticky, add more flour 1 tablespoon at a time. Fold in the white chocolate chips.
- Roll the dough into rounded 1 tablespoon-sized spheres, then roll each ball through the chai sugar mix.
- Arrange the cookie dough evenly on the prepared baking sheet. Using your thumb, gently flatten the dough a little in the centers.
- Bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 10-15 minutes, until the cookies are just beginning to set on the edges, but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to bake slightly as they sit on the baking sheet.
For The Filling:
- Brown the Butter: Heat a thick-bottomed skillet on medium heat. Add the butter (if you slice it, it will melt more evenly) whisking frequently. Continue to cook the butter. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma, and the color should be golden brown. If the butter blackens at all, start over with fresh butter. Pour the browned butter into a bowl to stop the butter from burning. Cool until the butter is room temperature and solid.
- Combine the browned butter, cream cheese, vanilla, pumpkin puree, and icnnamon in the bowl of a stand mixer, and beat until combined and fluffy. This filling is not sweet but balances well with the lightly sweetened cookie. If you want a sweeter treat overall, mix in maple syrup to taste. This will probably make more than you need, but is enough for a thick sandwich cookie. Use leftovers with other cookies, on a bagel, or as a fruit dip.
To Assemble:
- Spread an even layer of cream cheese filling on the base cookie, top with a second cookie, and repeat until all the sandwich cookies are complete.
