These Air Fryer Pumpkin Cookies are soft, fluffy, and packed with pumpkin flavor. They’re super easy to make and perfect for fall treats or any day you want a little sweetness!
Don’t be surprised if they disappear fast! I like to enjoy them with a cup of tea—it’s the cozy combo we all need. Plus, they cook up in no time, which is always a win in my book!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree gives the best flavor and moisture to these cookies. If you can’t find it, homemade puree works, but ensure it’s not too watery.
Sugars: I use a mix of granulated and brown sugar for depth of flavor. You can use all brown sugar for a richer taste or coconut sugar for a lower-glycemic alternative.
Butter: Unsalted butter is my go-to, but you can use margarine or coconut oil if you need a dairy-free option.
Chocolate Chips: Semi-sweet chips add sweetness, but feel free to swap in dark chocolate or even chopped nuts if you prefer a nutty texture.
How Do I Make Sure My Cookies Are Soft and Cakey?
The key to soft and cakey cookies lies in not over-mixing once you add the flour. Here’s how to nail it:
- Mix the wet ingredients thoroughly before adding the dry ones to ensure everything is combined.
- Add the dry ingredients gradually and stir just until you can’t see any flour—this helps keep them fluffy.
- Do not overbake! Keep an eye on them towards the end of the time. They should be set on the edges but soft in the middle.
Following these tips will help you achieve the perfect soft cookies every time! Enjoy your baking!
Air Fryer Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
The total time for this recipe is about 30 minutes, which includes 10 minutes for prep and around 8-10 minutes of cooking time per batch in the air fryer. These cookies come together quickly, perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Creaming the Sugars and Butter:
In a large mixing bowl, use a hand mixer or a sturdy spoon to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
2. Combining Wet Ingredients:
Add the egg, canned pumpkin puree, and vanilla extract to the sugar mixture. Mix well until everything is fully combined and smooth. This creates a rich, flavorful base for your cookies!
3. Mixing Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure everything is well combined to ensure even flavor throughout the cookies.
4. Merging Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined—be careful not to over-mix as this can make them dense.
5. Adding Chocolate Chips:
Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. This step is exciting because who doesn’t love pockets of melted chocolate in cookies?
6. Preheating the Air Fryer:
Preheat your air fryer to 320°F (160°C) for about 3-5 minutes. This helps the cookies cook evenly.
7. Preparing for Air Frying:
Line your air fryer basket with parchment paper or lightly grease it to prevent the cookies from sticking. Ensure there is some space between the cookies.
8. Scooping the Dough:
Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the parchment paper inside the air fryer basket. Leave some space between each cookie so they have room to spread while cooking!
9. Air Frying the Cookies:
Set your air fryer to 320°F (160°C) and cook the cookies for 8-10 minutes. Keep an eye on them to ensure they don’t overcook—you’re looking for edges that are set and a soft top.
10. Cooling Time:
Once done, carefully remove the cookies from the air fryer and transfer them to a wire rack to cool. They’ll firm up a bit more as they cool down, so resist the urge to munch on them right away!
11. Cooking in Batches:
If you have leftover dough, repeat the process, allowing the air fryer basket to cool slightly between batches to prevent burning.
12. Enjoying the Treat!
Serve your cookies warm or at room temperature. They’re perfect for sharing or enjoying with a cup of tea or coffee. Enjoy the delightful pumpkin spice flavors and gooey chocolate chips!
These cookies are a wonderful treat that captures the essence of fall, with their soft texture and warm, comforting flavors. Enjoy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin puree! Just make sure it’s cooked and mashed smoothly. If using fresh, it’s important to remove as much moisture as possible to avoid soggy cookies.
Can I Substitute Gluten-Free Flour in This Recipe?
Absolutely! Gluten-free all-purpose flour can be used as a 1:1 substitute. Make sure it includes xanthan gum for proper binding. The texture might vary slightly, but they’ll still be delicious!
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 refrigerate them or freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Add Other Mix-Ins?
Definitely! Feel free to add nuts, dried cranberries, or even white chocolate chips for a fun twist. Just remember to keep an eye on the overall balance of wet and dry ingredients if you’re adding a lot of extra ingredients.
