These Air Fryer Pumpkin Cookies are soft, chewy, and packed with cozy fall flavors. They’re super easy to make and will fill your kitchen with a wonderful pumpkin spice scent!
I love how quick they are to whip up! Plus, who can resist a cookie that bakes in an air fryer? They taste like autumn on a plate, and I can’t stop at just one! 🍪🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use 100% pumpkin puree for the best flavor. Avoid pumpkin pie filling, as it contains added sugars and spices. If you can’t find puree, you can make your own by roasting and blending fresh pumpkin.
Flour: All-purpose flour works great, but for a gluten-free option, try almond flour or a gluten-free blend. Just remember that it might change the cookie’s texture a bit.
Sugar: Granulated sugar gives sweetness, but brown sugar adds a deeper flavor. I usually mix both for the best of both worlds. If you want to lower the sugar, try using a sugar substitute like coconut sugar.
Egg: The egg helps bind everything. A flax egg (1 tbsp flaxseed meal + 3 tbsp water) can work if you’re vegan. Just let it sit for a few minutes until gel-like.
Butter vs. Vegetable Oil: I prefer using melted butter for the flavor, but vegetable oil keeps them a bit lighter. Feel free to choose based on your taste!
How Do I Ensure My Cookies Come Out Perfectly Soft and Chewy?
Getting that soft, chewy texture in cookies is all about the mixing and cooking times. Make sure to mix your wet and dry ingredients gently, just until combined. Over-mixing can lead to tough cookies.
- For the best result, scoop the dough onto parchment paper without flattening it. They’ll spread naturally while cooking.
- Keep an eye on them in the air fryer! Since each air fryer can vary, check your cookies at about 7 minutes, and watch for those golden edges.
- Let them cool on a wire rack. They’ll continue to firm up as they cool, so don’t remove them too soon!
How to Make Air Fryer Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1/2 cup sugar (granulated or brown sugar)
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and an additional 8-10 minutes to cook in the air fryer. Total time including mixing and cooling will be approximately 30 minutes. Perfect for a quick fall treat!
Step-by-Step Instructions:
1. Mix Your Wet Ingredients:
In a medium mixing bowl, combine the pumpkin puree, sugar, vegetable oil (or melted butter), egg, and vanilla extract. Mix everything together thoroughly until the mixture is smooth and well combined. This will be the foundation of your cookies!
2. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Make sure there are no lumps; this will allow the cookies to rise nicely in the air fryer.
3. Bring It All Together:
Gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined; don’t overmix! Finally, fold in the chocolate chips for a delicious burst of flavor in every bite.
4. Preheat and Prepare:
Preheat your air fryer to 320°F (160°C). While it’s heating up, line the air fryer basket with parchment paper or lightly grease it to prevent the cookies from sticking.
5. Shape the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of dough (about 1-2 tablespoons each) onto the parchment paper. Make sure to space them about 2 inches apart, as they will spread a little while cooking. For an extra touch, press a few chocolate chips on top of each cookie!
6. Air Fry the Cookies:
Carefully place the basket in the air fryer and cook the cookies in batches for about 8-10 minutes, or until the edges are set and lightly golden. Keep an eye on them to make sure they don’t overcook!
7. Cool and Enjoy:
Once done, carefully remove the cookies from the air fryer and let them cool on a wire rack. They’ll continue to firm up as they cool. These cookies are best enjoyed warm or at room temperature! Store any leftovers in an airtight container to keep them fresh.
These cookies are soft, moist, and bursting with pumpkin flavor, complemented by melty chocolate chips — a delightful autumn treat!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Simply roast or steam the pumpkin until soft, then mash and blend until smooth. Make sure to thoroughly drain any excess moisture to avoid soggy cookies.
Can I Make These Cookies Vegan?
Absolutely! To make these cookies vegan, substitute the egg with a flax egg (mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit until gel-like) and use a plant-based oil instead of butter. Just ensure your chocolate chips are dairy-free, too!
How Should 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 in a freezer-safe bag for up to 2 months. Just make sure to let them cool completely before storing to maintain their texture.
Can I Use Other Mix-Ins Instead of Chocolate Chips?
Definitely! Feel free to experiment with other mix-ins such as nuts (like walnuts or pecans), dried cranberries, or even white chocolate chips. Just keep the quantity similar to the chocolate chips for balanced texture and flavor.
