Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Make the chai spice mix: In a small bowl, combine 2 teaspoons cinnamon, 1 teaspoon ginger, 3/4 teaspoon cardamom, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, and 1/4 teaspoon black pepper. Set aside. Adjust to taste if you prefer milder or bolder spice.

Whisk dry ingredients: In a medium bowl, whisk 2 1/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 2 to 2 1/2 teaspoons of your chai spice blend. Reserve the extra spice for sprinkling or the glaze.

Mix wet ingredients: In a large bowl, whisk 1/2 cup melted unsalted butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth. Whisk in 1 cup pumpkin purée, 1 large egg, and 2 teaspoons vanilla extract until well combined.

Combine: Add the dry ingredients to the wet ingredients. Stir with a spatula just until no dry streaks remain. If using, fold in 1 cup total add-ins (white chocolate chips, nuts, or a mix). The dough will be soft and scoopable.

Scoop and shape: Use a 1 1/2-tablespoon cookie scoop to portion dough onto prepared sheets, spacing about 2 inches apart. For a smoother finish, lightly dampen your fingertips and pat the mounds into neat rounds.

Finish the tops: Sprinkle a pinch of turbinado sugar and a light dusting of the remaining chai spice over each cookie. This adds sparkle, texture, and extra aroma.

Bake: Bake for 10–12 minutes, or until the edges are set and the centers look puffed and just cooked. They’ll remain soft. Do not overbake.

Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional glaze: Whisk 1 cup powdered sugar, 1–2 tablespoons milk or cream, 1/2 teaspoon vanilla, and a pinch of salt until smooth and thick but pourable. Drizzle over cooled cookies. Immediately sprinkle a whisper of chai spice on top if you like.