Soft-Baked Frosted Chai Pumpkin Cookies will be your new go-to fall dessert! Fluffy, full of pumpkin-chai flavor, and Paleo & Vegan!
Did someone say it was pumpkin season?😏
Regardless of what month it is, pumpkin has a special place in my heart. It’s one of my favorite ingredients to bake with because it adds moisture, makes baked goods fluffy and doughy and tastes like fall.
This recipe was inspired by a cream cheese-frosted pumpkin cookie recipe that my mom sometimes makes during the Fall season. These cookies actually taste pretty similar but are made with more nutrient-dense ingredients for the win!
Another thing that comes to mind when I think of fall is warm beverages. Chai tea is one of my favorite drinks to sip when the weather gets chilly.
Pumpkin and chai actually pair very well together, which is one of the reasons I created these cookies.
These pumpkin chai cookies are plump, and cakey, and have an ideal, soft-baked texture. The chai-spiced frosting makes them even better (but feel free to do without, if desired). In addition, they also happen to be super easy to make! Here are the ingredients you’ll need:
almond flour
almond butter or nut butter of choice!
canned pumpkin
pure maple syrup or another liquid sweetener of choice
an egg (or flax egg)
chai spice from chai tea bags
baking soda
chai frosting – instructions below!
Soft-Baked Frosted Chai Pumpkin Cookies
Are you obsessed with all things pumpkin? You’ll love these simple, healthy cookies! They’re soft-baked, fluffy, and full of pumpkin, and chai flavors. Topped with a chai frosting, these cookies will be a hit! Also paleo and vegan friendly.
Looking for more healthy pumpkin cookie recipes? Check out these Pumpkin Chocolate Chip Cookies!
The BEST Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}
Ingredients
- 4 chai tea bags
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 cup almond butter
- 1 egg or flax egg
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- Frosting
- 1/4 cup coconut cream or softened cream cheese
- 2 Tbsp maple syrup
- remaining 1/4 chai tea spice
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Cut off top of chai tea bags and pour insides into coffee grinder. Grind tea until fine granules and set 1/4 side for frosting.
- Combine almond flour, baking soda and chai tea granules in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
- Add wet ingredients to dry ingredients and mix well, . Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
- Let cool. To make frosting, whisk together all ingredients and slather on top of cookies.
- Enjoy!
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You May Also Like:
Flourless Pumpkin Snack Cake with Dark Chocolate Frosting { Paleo & Vegan }
Glazed Pumpkin Chai Oatmeal Scones {Vegan & Gluten-free}
Question of the day:
Do you like baking with pumpkin?
These look FAB, ladies!!! I love baking with almond flour…it makes baked goods so buttery and rich tasting!! Can’t wait to try these.
You had me at soft-baked and cemented the cookie love with that dreamy frosting smothered on top😋 I love pumpkin + chai almost as much as I love the fluffy inside of these fall-flavored beauties! Yes. PLEASE.
Thanks Kaila!
These cookies basically have it all 😉 Thanks Natalie!
Totally into pumpkin–I’ve always been! These cookies look delicious. I can imagine how delicious the coconut cream tastes on top!
Thanks Cassie! We love all things pumpkin too 🙂
Chai and pumpkin in one recipe! It’s like a miracle:) All the best fall flavours packed into one cookie 🙂
Amen to that! Thanks Jess 🙂
I’m living for anything related to pumpkin at the moment and these seem incredible – plus, your food photography is on point! Thanks for sharing this recipe with us 🙂
Maria x
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