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Chai-Spiced Pumpkin Sugar Cookies with Maple Frosting

chai-spiced pumpkin sugar cookies - featured image
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Soft, chewy pumpkin sugar cookies infused with homemade chai spice and topped with a tangy maple cream cheese frosting. These cookies are the perfect cozy treat for fall and are easy to make with pantry staples.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (60ml) neutral oil (canola or grapeseed)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 2/3 cup (160g) pure pumpkin puree
  • 2 teaspoons vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: ground cinnamon or pumpkin pie spice for dusting
  • Optional: maple sugar crystals
  • Optional: chopped toasted pecans or walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, allspice, cloves, and black pepper.
  3. In a large bowl, beat unsalted butter, neutral oil, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the egg until fully incorporated, then add pumpkin puree and vanilla extract. Mix until combined (the mixture may look curdled).
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix.
  6. Use a #40 cookie scoop (about 1.5 tablespoons) or two spoons to drop dough onto prepared baking sheets, spacing about 2 inches apart. Smooth tops if desired.
  7. Bake one sheet at a time for 10-12 minutes, or until edges are set and centers look just barely done.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the maple frosting: In a medium bowl, beat cream cheese and butter until fluffy. Gradually add powdered sugar, maple syrup, vanilla, and a pinch of salt. Mix until smooth and spreadable.
  10. Once cookies are completely cool, spread a generous layer of maple frosting on each. Sprinkle with cinnamon, maple sugar, or nuts if desired.
  11. Enjoy immediately or let the frosting set for a firmer bite. Store leftovers in an airtight container.

Notes

For best results, use room temperature butter, egg, and cream cheese. Do not overmix the dough. If cookies spread too much, chill the dough for 15 minutes before baking. Store cookies with a slice of bread in the container to keep them soft. Unfrosted cookies freeze well; frost after thawing. For gluten-free or vegan adaptations, see the blog’s variations section.

Nutrition

Keywords: chai spice, pumpkin cookies, sugar cookies, maple frosting, fall dessert, autumn cookies, cream cheese frosting, easy cookies, soft cookies, spiced cookies

Find it online: https://bitematrix.com/chai-spiced-pumpkin-sugar-cookies-recipe-easy-maple-frosting-guide/