Print

Creamy Iced Pumpkin Chai Latte Cookies

Creamy Iced Pumpkin Chai Latte Cookies - featured image
Print Recipe

Soft, chewy pumpkin spice cookies filled with a tangy cream cheese swirl that mimics the flavor of an iced chai latte. These cozy fall treats are easy to make and perfect for gifting.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 cup pure pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened (for filling)
  • 1/4 cup powdered sugar (for filling)
  • 1/2 tsp vanilla extract (for filling)
  • 1/4 tsp chai spice or pumpkin pie spice (for filling)
  • 1/2 cup powdered sugar (for glaze)
  • 1–2 tbsp milk or cream (for glaze)
  • 1/4 tsp vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with silicone mats or parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, ginger, cinnamon, and nutmeg.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy.
  4. Add egg and 1 tsp vanilla extract to the butter mixture; beat on low until combined. Scrape down sides of bowl.
  5. Add pumpkin puree and mix on low until just incorporated.
  6. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  7. In a small bowl, beat cream cheese, 1/4 cup powdered sugar, 1/2 tsp vanilla, and 1/4 tsp chai spice until smooth.
  8. Scoop 1.5 tablespoons of dough onto baking sheets. Make an indentation in the center with your thumb.
  9. Spoon 1/2 teaspoon of cream cheese filling into each indentation. Gently pinch dough edges over the filling to seal.
  10. Bake for 10-12 minutes until edges are set but centers are still soft.
  11. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Whisk together powdered sugar, milk/cream, and vanilla for glaze. Drizzle over cooled cookies and let set for 10-15 minutes.

Notes

Ensure butter is room temperature but not melted. Use 100% pure pumpkin puree, not pie filling. If pumpkin puree is watery, pat it dry with a paper towel. Do not overbake; cookies will firm up as they cool. Store in an airtight container at room temperature for up to 5 days, or refrigerate if keeping longer due to the cream cheese filling.

Nutrition

Keywords: pumpkin cookies, chai latte cookies, fall baking, cream cheese filled cookies, pumpkin spice, easy cookie recipe, fall dessert

Find it online: https://tomyumy.com/creamy-iced-pumpkin-chai-latte-cookies-best-fall-recipe/