These Air Fryer Pumpkin Cookies are soft, warm, and full of pumpkin spice goodness! Made with simple ingredients, they whip up quickly and bake perfectly in the air fryer.
I love how light and fluffy they turn out. Plus, my kitchen smells like fall! 🍂 They’re great for sharing or enjoying with a cup of tea, but I usually hide a few just for me!
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly for these cookies, providing great structure. If you’re looking for gluten-free options, you can use a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin puree is ideal, but make sure it’s pure pumpkin and not pie filling. If fresh pumpkin is available, roast and puree it for a homemade touch.
Sugars: Both granulated and brown sugar give a nice sweetness and depth. For a healthier option, you can use coconut sugar instead of brown sugar.
Oil vs. Butter: I like using vegetable oil for a lighter texture, but melted butter adds amazing flavor. Choose based on your preference!
Chocolate Chips: Feel free to swap semi-sweet chocolate chips with dark chocolate, white chocolate, or even nuts like pecans or walnuts if you want to mix it up.
How Do I Make Sure My Air Fryer Cookies Are Perfectly Cooked?
Air frying cookies can be a bit tricky, but following these steps will give you great results! Make sure to preheat the air fryer first — this helps the cookies cook evenly.
- Carefully measure your ingredients to keep the right texture.
- Be mindful of the cooking time; start with 8 minutes and check for doneness. They should be just set but still soft!
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
- Let the cookies cool for a bit after removing them. They’ll firm up nicely, helping you avoid a gooey mess.
Enjoy making these tasty cookies! They’re sure to be a hit with friends and family.
Air Fryer Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and roughly 10 minutes of cooking time for each batch in the air fryer. Be sure to factor in a few extra minutes for cookie cooling. Overall, you’ll be enjoying your cookies in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Air Fryer:
Start by preheating your air fryer to 330°F (165°C) for about 3-5 minutes. This helps cookies cook evenly.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will help ensure that your leaveners and spices are evenly distributed throughout the cookies.
3. Combine Wet Ingredients:
In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), egg, and vanilla extract. Stir until everything is smooth and well combined.
4. Combine Both Mixtures:
Gradually add the flour mixture to the pumpkin mixture. Stir gently just until combined; you don’t want to overmix it!
5. Add Chocolate Chips:
Fold in the chocolate chips. Don’t be shy; mix them in well to spread the deliciousness around!
6. Prepare the Air Fryer:
Line your air fryer basket or tray with parchment paper or a silicone mat to prevent sticking. This makes both cooking and cleanup a breeze!
7. Scoop the Cookies:
Using a tablespoon, drop scoops of cookie dough onto the parchment paper, leaving some space between each cookie. If you like, lightly press extra chocolate chips on top for a chocolatey finish!
8. Air Fry the Cookies:
Place the cookies in the air fryer and cook at 330°F (165°C) for about 8-10 minutes. They should puff up and be just set on top when they’re done.
9. Cool the Cookies:
Once done, carefully remove the cookies from the air fryer. Allow them to cool slightly in the basket before transferring them to a wire rack to cool completely. They’ll firm up as they cool, so resist the urge to dive in too soon!
10. Repeat with Remaining Dough:
Repeat the baking process with the remaining cookie dough until all your delicious cookies are ready!
Enjoy your scrumptious, soft pumpkin-spiced chocolate chip cookies fresh from the air fryer! Perfect for a cozy afternoon snack or to impress guests.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, just roast your pumpkin until soft, scoop out the flesh, and puree it until smooth. Make sure to measure out 1/2 cup for this recipe!
How Do I Know When the Cookies Are Done?
The cookies are done when they look puffed and are just set on top. They should feel soft but not doughy when you touch them. They’ll continue to firm up a bit as they cool.
What If I Don’t Have an Air Fryer?
No problem! You can bake these cookies in a regular oven at 350°F (175°C) for about 10-12 minutes, or until they are golden and just set. Make sure to use a lined baking sheet!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months — just thaw before enjoying!
