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Chai-Spiced Pumpkin Cookies

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  • Author: Joscelyn Abreu
  • Total Time: 27 mins
  • Yield: 1 1/2 dozen 1x


Chai-spiced pumpkin cookies with a maple glaze. These have a very soft, cake-like texture and are super delicious! Dairy, egg, and refined sugar free with gluten-free option.



Soft Chai-Spiced Pumpkin Cookies:

  • 1 1/2 cups unbleached all-purpose flour or gluten-free flour blend* (I used King Arthur GF Measure for Measure flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves or allspice
  • 1/8 teaspoon nutmeg
  • pinch of black pepper
  • 1/3 cup dairy-free/grass-fed butter or coconut oil, softened
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cups pumpkin purée (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract

Maple Cream Cheese Glaze (powdered sugar option below)

  • 4 oz regular or dairy-free cream cheese, softened
  • 24 tablespoons maple syrup, to taste
  • 23 tablespoons milk of choice
  • 1/2 teaspoon vanilla extract

Powdered Sugar Glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon melted butter, optional
  • 1/2 teaspoon vanilla extract
  • 23 tablespoons milk of choice


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease with coconut oil/oil of choice or baking spray and set aside.
  2. In a medium sized bowl, whisk together all of the dry ingredients: flour, baking powder & soda, salt, and spices. Set aside.
  3. In a separate bowl, beat the softened butter/oil together with the sugar and maple syrup until creamy. Blend in pumpkin purée and vanilla. Slowly mix flour mixture into butter/sugar mixture, just until combined. Dough should be thick.
  4. Scoop dough by heaping tablespoons onto prepared baking sheets leaving a few inches in between each mound of dough. The cookies pretty much bake the way they go in, so if you want them “pretty” use dampened fingers to shape the dough into rounded mounds. Bake at 350º F for 12-14 minutes, or until the edges of the cookies are fully cooked. Remove from the oven and let cool. Transfer to wire racks to let cool completely.
  5. Cream cheese glaze: Whisk together cream cheese and maple syrup until creamy. Mix in milk, a little at a time, until it’s thin enough to drizzle. You can use a plastic baggie (or piping bag) with a small slit cut in the corner for a cleaner drizzle. Makes about 1 1/2 dozen cookies.
  6. Powdered Sugar Glaze: Whisk together powdered sugar, melted butter, vanilla, and just enough milk to thin. Drizzle the glaze over the tops of the cooled cookies and serve. You can use a plastic baggie (or piping bag) with a small slit cut in the corner for a cleaner drizzle. Makes about 1 1/2 dozen cookies.


*If you don’t have a gf flour blend, you can use this:
1 cup brown rice flour
1/4 cup tapioca flour
1/4 cup gluten-free oat flour
1 tablespoon flax meal
(Oat flour can be made by grinding gluten-free rolled oats in a food-processor or coffee grinder until fine.)
**Refined Sugar Free Glaze:
1/4 cup coconut butter
2 tablespoons maple syrup, honey, or other liquid sweetener of choice
1 tablespoon coconut oil
2–3 tablespoons almond milk or other milk of choice
Place coconut butter, maple syrup, and coconut oil into a small saucepan (or microwavable bowl) and cook over low heat just until the coconut butter and oil melt. Remove from the heat and add just enough milk to thin to a glaze.

  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: cookies, gluten-free, vegan


  • Calories: 2248
  • Sugar: 181g
  • Sodium: 1278mg
  • Fat: 74g
  • Saturated Fat: 41g
  • Unsaturated Fat: 27g
  • Trans Fat: 2g
  • Carbohydrates: 381g
  • Fiber: 19g
  • Protein: 21g
  • Cholesterol: 163mg