These Air Fryer Pumpkin Cookies are soft, chewy, and full of fall flavor! Packed with pumpkin spice and chocolate chips, they bake up perfectly fluffy in no time.
I love how quick and easy they are to make. Just mix, scoop, and air fry! Plus, the smell of pumpkin spice filling the kitchen is simply the best! 🍪🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for this recipe, but you can use fresh pumpkin instead. Just cook it, scoop it out, and blend until smooth. No canned stuff? Butternut squash puree works too!
Baking Soda: This ingredient helps the cookies rise and become fluffy. If you don’t have it, you can use baking powder instead, just remember to use 3 times the amount (so 3 teaspoons) for a similar effect.
Brown Sugar: This gives the cookies a lovely caramel-like sweetness. If you’re out, you can substitute with granulated sugar, though the flavor will be a bit different. You can also use coconut sugar for a healthier option.
Chocolate Chips: Use semi-sweet chocolate chips for the best balance of sweetness. If you want a healthier option, dark chocolate chips or chunks are great too. For a nut-free cookie, you could leave them out entirely!
How Do I Ensure My Cookies Turn Out Perfectly Soft?
To get those perfectly soft cookies, don’t overmix the batter after adding the dry ingredients. Just mix until everything is combined. Here’s a quick guide to help you:
- Beat the butter and sugar until fluffy to incorporate air.
- When adding flour, gently fold it in to keep the cookies light.
- Flatten the dough balls slightly for even cooking.
- Keep an eye on the cookies while baking; they firm up as they cool.
Finally, remember that air fryers can vary. If they’re not cooked through in 8-10 minutes, add an extra minute or two but avoid overbaking!
How to Make Air Fryer Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (plus extra for topping)
- Optional: melted chocolate for drizzling
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes of preparation and around 8-10 minutes to cook in the air fryer. In total, you can have warm cookies ready in approximately 30 minutes!
Step-by-Step Instructions:
1. Mixing the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This step is important as it adds air and gives your cookies a soft texture!
2. Adding Wet Ingredients:
Add the egg, vanilla extract, and pumpkin puree to the bowl. Mix everything together until it’s well combined and smooth. It should have a nice, creamy consistency.
3. Preparing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures that all your spices and leavening agents are evenly distributed throughout the flour.
4. Combining Mixtures:
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.
5. Adding Chocolate Chips:
Fold in the chocolate chips gently. This is where you can get creative—feel free to add more chips if you really love chocolate!
6. Preheating the Air Fryer:
Preheat your air fryer to 325°F (160°C) for about 5 minutes. Preheating allows the cookies to bake evenly.
7. Forming the Cookies:
Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto a piece of parchment paper or silicone mat. Flatten them slightly to help them cook evenly.
8. Air Frying the Cookies:
Carefully place a few cookies into the air fryer basket, making sure they don’t touch. Air fry for 8-10 minutes, or until the edges are set and the tops look slightly dry. Keep an eye on them to avoid any overbaking!
9. Cooling:
Remove the cookies carefully and let them cool on a wire rack. They will firm up as they cool, so be patient for a few minutes.
10. Drizzling and Topping:
For a tasty touch, drizzle melted chocolate over the cooled cookies and sprinkle with extra chocolate chips, if desired.
11. Repeat with Remaining Dough:
Continue with the rest of the cookie dough, air frying in batches until all the cookies are baked.
12. Serve and Enjoy:
These soft, chewy pumpkin chocolate chip cookies make a perfect autumn treat! Enjoy them fresh out of the air fryer with your favorite drink!
This recipe yields about 12-16 cookies, depending on size, and brings a delightful pumpkin spice flavor to your fall treats! Happy baking! 🎃🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, just cook it until soft, scoop out the flesh, and blend until smooth. Canned pumpkin is more convenient, but fresh will work just fine!
Can I Substitute the Butter?
Yes, you can use coconut oil or a non-dairy butter substitute if you’re looking for a dairy-free option. Just make sure it’s softened like regular butter for the best texture!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag or container for up to 3 months. Just thaw before enjoying!
What If My Batter Is Too Sticky?
If your batter seems too sticky, it’s likely due to too much moisture in the pumpkin. You can add a little more flour, a tablespoon at a time, until you reach a manageable consistency. Just be careful not to add too much!
