I love Thanksgiving pies but this Thanksgiving I wanted to try something a little different – The other day I had an awesome Chai cookie from the cookie company and I thought I’d add a little twist and make it a little more festive for Thanksgiving and add some pumpkin frosting. The perfect dessert to bring when you don’t feel like baking a pie. Not a healthy eat, but it’s Thanksgiving and you deserve a treat. Enjoy a warm, spiced, chai sugared cookie with a smooth pumpkin cream frosting.

cookie ingredients

2 3/4 cups all-purpose flour

3/4 t. vanilla extract

1 1/2 cups white sugar

1 large egg

2 sticks of softened butter

1/4 t. ground ginger

3/4 t. cinnamon

1/2 t. baking powder

1 t. baking soda

1/4 t. nutmeg


In a mixing bowl, cream sugar and butter until smooth. Add in egg and vanilla and blend together. Slowly add in flour, baking soda, cinnamon, nutmeg, and ginger and mix until smooth. Set aside and move on to sugar mixture to roll dough balls in!

sugar mix ingredients

1/4 cup granulated sugar

1/2 t. ground ginger

1 t. cinnamon

1/2 t. nutmeg

mix together.

Scoop the dough into 15-18 balls. In a small bowl, combine ingredients to roll dough balls in. Roll each dough ball in the sugar mix and place on an un-greased cookie sheet.

Gently flatten the top of cookie with a bottom of a glass. Refrigerate for 1 hour before baking.

Sprinkle more of the sugar mix on the cookies before baking. Bake at 375 degrees for 20 minutes or until golden brown. Allow cookies to cool and then add frosting.

frosting ingredients

3 oz. softened cream cheese

3 T. softened butter

1/2 t. ground cinnamon

1/2 t. vanilla

1/2 t. nutmeg

2 1/2 cups powdered sugar

1 1/2 T. regular or almond milk

1/4 cup pumpkin puree


Whip together cream cheese and butter until fluffy. Combine cinnamon, vanilla, powdered sugar, nutmeg, and pumpkin puree together until smooth. Spread on cooled cookies.

Enjoy! Hope this is what you are seeing after all the turkey and desserts (Spiced Chai Cookies?!?!) tomorrow! 🙂