These Air Fryer Pumpkin Cookies are soft, chewy, and full of fall flavors. Made with pumpkin puree, warm spices, and a sprinkle of chocolate chips, they are perfect for cozy days!
I love how quickly they cook in the air fryer. Plus, the smell of pumpkin spice wafting through the house? Pure bliss! 🍂 Who can resist a warm cookie with a glass of milk?
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super handy, but if you prefer fresh, feel free to roast your own. Just cut a pumpkin, scoop out the seeds, roast until soft, then blend. Both options add delightful pumpkin flavor!
Granulated Sugar: For a healthier touch, replace some or all with brown sugar. It adds moisture and a richer taste. Alternatively, you could use coconut sugar or a sugar substitute if you’re looking for lower calories.
Unsalted Butter: If you’re short on butter, coconut oil or a vegan butter stick can work nicely. They’ll lend a little different flavor but still keep the cookies soft.
Mini Chocolate Chips: These are just so fun! However, you can swap them for nuts, dried fruits, or even white chocolate chips to match your taste. If you’re avoiding chocolate, try adding a handful of raisins or pumpkin seeds instead!
How Do I Get My Cookies to Bake Evenly in the Air Fryer?
Baking in an air fryer can be a bit different! Here are some tips for evenly cooked cookies:
- Preheat your air fryer to help the cookies start cooking right away.
- Line the basket with parchment paper to prevent sticking and promote even heat distribution.
- Do not overcrowd the basket; space the dough balls apart to allow air circulation.
- Check the cookies a minute or two before the suggested time to avoid overcooking. Remember, they continue cooking as they cool down!
How to Make Air Fryer Pumpkin Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Extras:
- 1 cup mini chocolate chips
- Coarse sugar or sea salt for sprinkling on top (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 10 minutes to cook in the air fryer. Don’t forget to allow some time for cooling as well! Overall, you can whip these delicious cookies up in about 30-40 minutes.
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or a whisk until the mixture is light and fluffy. This should take around 2-3 minutes. Then, add the egg, pumpkin puree, and vanilla extract, mixing well until everything is fully combined and smooth.
2. Combining the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and optional cloves. This helps to evenly distribute the leavening agents and spices throughout the cookies.
3. Mixing It All Together:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix as this can make the cookies tough! Next, fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
4. Prepping to Bake:
Preheat your air fryer to 320°F (160°C) for about 3 minutes. Meanwhile, using a cookie scoop or spoon, portion out dough balls roughly 1.5 tablespoons each and place them on a piece of parchment paper or an air fryer-safe liner cut to fit your basket.
5. Air Frying the Cookies:
Place 3-4 dough balls into the air fryer basket, making sure to leave space between them to allow for spreading. If desired, lightly sprinkle the tops with coarse sugar or sea salt for added flavor and texture.
6. Baking and Cooling:
Air fry at 320°F (160°C) for 8-10 minutes, or until the edges are set and the tops feel just firm. They might look slightly soft, but they’ll firm up as they cool. Carefully remove the cookies from the air fryer and let them cool on a wire rack for 5-10 minutes.
7. Enjoying Your Cookies:
Once cooled, serve the cookies warm or at room temperature. These soft, chewy pumpkin cookies are the perfect treat for a cozy day. Enjoy the delicious fall flavors and share with family and friends!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used; just roast it until soft, scoop out the flesh, and blend until smooth. It adds a lovely fresh flavor to your cookies!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them for up to a week, or freezing for up to 3 months.
What Can I Use Instead of Mini Chocolate Chips?
If you prefer not to use chocolate, feel free to substitute with nuts, dried fruit, or even butterscotch or white chocolate chips. The cookies will still be delicious with these variations!
Can I Make the Dough in Advance?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours before air frying. Just let it come to room temperature for about 15-20 minutes before scooping and cooking.
