These air fryer pumpkin cookies are soft, chewy, and packed with warm spices. Made with pumpkin puree, they’re perfect for fall or whenever you crave a tasty treat!
Let’s be real, the smell while they bake is almost as good as eating them! I love how quick and easy they are to make—just mix, scoop, and air fry for yummy cookies in no time!
Key Ingredients & Substitutions
Pumpkin Puree: Always choose pure pumpkin puree, not pumpkin pie filling, as the latter has added sugar and spices. If you’re out of pumpkin, you can use mashed sweet potatoes or even applesauce for a different flavor.
Flours: All-purpose flour is standard, but you could substitute half with whole wheat flour for added nutrition. Gluten-free flour blends work too if you need a gluten-free option.
Sweeteners: The mix of granulated and brown sugar gives depth to the flavor. If you prefer, try using coconut sugar or a sugar substitute suitable for baking to lower calories.
Spices: The spices in this recipe add warmth. Feel free to adjust based on your taste—more cinnamon or skip the cloves completely if you don’t prefer their strong flavor.
Chocolate Chips: I love using dark chocolate chips for a richer taste, but you can easily swap them for nuts, raisins, or even white chocolate chips!
What’s the Best Way to Ensure My Cookies Stay Moist?
Keeping your cookies moist is key to a delicious batch. Here are a few tips:
- Don’t overmix the dough. Mix just until combined to keep the cookies soft.
- Watch the air frying time. Remove them from the air fryer as soon as they look set and lightly golden to prevent drying out.
- Let them cool on a wire rack. Cooling helps prevent them from becoming soggy on the bottom.
Using these tips, your pumpkin cookies will be perfectly moist and chewy every time! Enjoy baking and sharing these delightful treats!
Air Fryer Pumpkin Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup chocolate chips (or mix-ins like chopped nuts or oats)
For the Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10 minutes to cook in the air fryer. With some cooling time, you can enjoy your freshly baked cookies in less than an hour!
Step-by-Step Instructions:
1. Cream the Base:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a whisk, beat the mixture together until it’s light and fluffy. This should take about 2-3 minutes.
2. Mix in the Wet Ingredients:
Add the egg, pumpkin puree, and vanilla extract to the sugar mixture. Beat until everything is well combined and smooth.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, ginger, nutmeg, and optional cloves). Mixing them separately ensures they distribute evenly in the dough.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the pumpkin mixture. Stir gently until just combined—don’t overmix, as this can make the cookies tough!
5. Add the Chocolate Chips:
Fold in the chocolate chips (or your preferred mix-ins like nuts or oats) until they are evenly distributed throughout the dough.
6. Preheat the Air Fryer:
Set your air fryer to preheat to 325°F (160°C) for about 3-5 minutes before cooking the cookies.
7. Prepare the Air Fryer Basket:
While the air fryer is preheating, line the basket with parchment paper or a silicone liner for easy cleanup and to prevent sticking.
8. Scoop the Cookies:
Using a cookie scoop or a tablespoon, drop balls of cookie dough onto the lined air fryer basket. Leave enough space between each dough ball to allow them to spread slightly while baking.
9. Air Fry the Cookies:
Place the basket in the air fryer and set the temperature back to 325°F (160°C). Cook the cookies for 8-10 minutes, until the edges turn golden, and the center looks set. Keep an eye on them, as cooking times may vary with different air fryer models!
10. Cool the Cookies:
Once cooked, carefully remove the cookies from the basket and transfer them to a wire rack to cool completely. This will help them firm up and maintain their chewy texture.
11. Add the Optional Drizzle:
If you’d like to add a sweet drizzle, whisk together the powdered sugar and milk or cream in a small bowl until smooth. Drizzle over the cooled cookies for a nice finishing touch.
12. Enjoy!
Enjoy your moist and delicious air fryer pumpkin cookies with a warm cup of tea or coffee. Share with friends or keep them all to yourself—there’s no judgment here!
These cookies are wonderfully aromatic and full of fall flavors, sure to delight friends and family alike!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you have fresh pumpkin, you can roast or steam it until soft, then mash it to use in the recipe. Just make sure to drain any excess moisture for the best results!
Can I Make These Cookies Without Eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes to thicken) or 1/4 cup of unsweetened applesauce as a binding agent.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just make sure to let them cool completely before wrapping them tightly in plastic wrap and then placing them in a freezer bag.
Can I Adjust the Spice Levels?
Definitely! Feel free to customize the spices to your preference. You can add more cinnamon for warmth or omit the cloves and ginger if you’re not a fan. Just adjust according to your taste!