These fluffy Air Fryer Pumpkin Cookies are perfect for fall! Made with pumpkin puree, warm spices, and chocolate chips, they’re soft and delicious!
What I love most is how quick they are to bake in the air fryer—no waiting around! These cookies smell amazing and will disappear in no time. 🍪✨
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. You can also make your own puree from roasted pumpkin if you prefer fresh.
Sugars: This recipe uses both granulated and brown sugar for a perfect balance. If you’re looking for a healthier option, coconut sugar can be a nice substitute, or try using less sugar overall based on your taste.
Butter: Unsalted butter is best as it gives you control over the salt in the recipe. If you’re dairy-free, you can swap it with coconut oil or a plant-based butter alternative.
Chocolate Chips: While semisweet chocolate chips work great, feel free to use dark chocolate chips or even white chocolate for a different flavor. You could also use chopped nuts if you want some crunch!
How Do I Ensure My Cookies Are Soft and Chewy?
Getting that soft and chewy texture in your pumpkin cookies is all about not over-mixing the dough and watching your bake time. Here are some tips:
- Mix the wet and dry ingredients just until combined. Over-mixing can lead to dense cookies.
- Keep an eye on the cookies in the air fryer. They should be puffy and set but still soft in the middle. They will firm up as they cool.
- Let them cool in the basket for a few minutes, which helps them retain moisture.
These simple techniques will help you achieve perfect, soft cookies every time! Enjoy baking! 🍪
Air Fryer Pumpkin Cookies
Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup semisweet chocolate chips (plus extra for topping)
Time Needed:
This recipe will take about 15 minutes of prep time and 10-12 minutes of cooking time in the air fryer. Total time is around 30 minutes from start to finish, including cooling time. Perfect for a quick delicious treat!
Instructions:
1. Mixing the Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or whisk until the mixture is light and fluffy. This will incorporate air into the batter, making your cookies nice and tender. Next, add the egg, pumpkin puree, and vanilla extract. Mix until everything is well combined.
2. Combining the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure that all your dry ingredients are evenly distributed before adding them to the wet mixture.
3. Mixing It All Together:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix, as this can make your cookies tough. Fold in the chocolate chips gently, making sure they are evenly distributed in the dough.
4. Prepping the Air Fryer:
Preheat your air fryer to 320°F (160°C). While it’s heating, line the air fryer basket with parchment paper or a reusable liner to prevent sticking and make cleanup easier.
5. Shaping and Cooking the Cookies:
Scoop tablespoon-sized portions of dough and place them spaced apart in the air fryer basket. You can slightly flatten each cookie dough ball with your fingers and top with a few extra chocolate chips if desired. Cook the cookies in the air fryer for 8-10 minutes, or until they are puffed and set but still soft in the middle.
6. Cooling:
Once done, let the cookies cool in the basket for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely. If you have more dough, repeat the process, ensuring the basket is not too warm between batches.
7. Enjoy!
Dig in and savor these soft, pumpkin-spiced chocolate chip cookies, celebrating the flavors of the season. They are perfect for sharing or enjoying all on your own!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you choose to use fresh pumpkin, make sure to roast it until it’s tender, then puree it in a blender or food processor. Just be cautious with the moisture content, as fresh pumpkin may have more water than canned puree. You might need to adjust the flour slightly if your dough seems too wet.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3-5 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Make These Cookies Gluten-Free?
Yes! You can easily make this recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum, which helps bind the ingredients together.
What Air Fryer Model Is Best for This Recipe?
Most air fryer models work great for this recipe as long as they have a basket type and can maintain the temperature at 320°F (160°C). If you’re unsure about your air fryer size, consider cooking in smaller batches to avoid overcrowding.
