These Air Fryer Pumpkin Cookies are soft, chewy, and oh-so-delicious! With the lovely flavors of pumpkin and warm spices, they are perfect for fall snacking.
And let’s be real, making cookies in an air fryer is a game changer. They bake up fast, and you can enjoy them warm with a cozy drink. Yum!
I love how easy these cookies are to whip up. Just mix, scoop, and air fry! They’re great for sharing, but I often keep them all to myself. No judgment here! 😉
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for these cookies, giving moisture and flavor. If you prefer, you can use homemade puree from roasted pumpkin. Just make sure to blend it until smooth.
Applesauce: Unsweetened applesauce replaces some fat and adds sweetness. For a different flavor, try mashed banana or even yogurt as alternatives.
Brown Sugar: Packed dark brown sugar adds delightful moisture and richness. If you want a lighter option, use light brown sugar or granulated sugar, but the cookies may not be as chewy.
Spices: The classic pumpkin pie spices bring warmth. You can experiment with allspice or pumpkin spice mix if you have it on hand instead of individual spices.
Chocolate Chips: Semi-sweet chocolate chips are a favorite, but you could use milk chocolate or dark chocolate chips if you prefer a sweeter or richer taste.
How Do I Air Fry Cookies Perfectly?
A great air fry can produce delicious cookies, but getting it just right can be tricky. Here’s how to do it well:
- Preheat the air fryer to ensure even cooking. This step is key!
- Space the cookies apart on the parchment; they need room to spread.
- Check your cookies a couple of minutes before they are done. Air fryers may vary in timing.
- Cool them on a wire rack for the best texture. This lets them firm up properly.
Following these tips will give you soft, chewy cookies every time!
How to Make Air Fryer Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 8-10 minutes of cooking in the air fryer. So, in total, you’re looking at around 20 minutes to whip up these delicious cookies!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
Start by grabbing a large bowl. Combine the pumpkin puree, unsweetened applesauce, packed brown sugar, and vanilla extract. Mix it all together until the mixture is nice and smooth. This will be the base of your cookies!
2. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and nutmeg. This homemade spice blend is what makes these cookies special and flavorful, so give it a good mix!
3. Combine Wet and Dry Mixtures:
Now, slowly add the dry ingredients into the bowl with your wet mixture. Mix gently until everything is just combined. Don’t overmix; a few lumps are okay!
4. Fold in the Chocolate Chips:
Time to add in the stars of the show—chocolate chips! Fold them into the dough, ensuring they’re evenly distributed throughout to deliver sweet bites in every cookie!
5. Preheat and Prepare:
Preheat your air fryer to 350°F (175°C) for about 3 minutes. While it’s heating up, line the air fryer basket with parchment paper or spray with non-stick cooking spray to prevent sticking.
6. Scoop the Cookies:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the parchment paper. Keep about 2 inches between each scoop; this allows them room to spread as they bake.
7. Air Fry the Cookies:
Now it’s time for the magic! Air fry the cookies for 8-10 minutes. Keep an eye on them; they should be set at the edges and lightly golden on top when done.
8. Cool and Enjoy:
Carefully remove the cookies from the air fryer and let them cool on a wire rack. This helps them firm up a bit. Once they’re cool enough to enjoy, dig in! Serve them warm or at room temperature and savor the delightful flavors.
Enjoy your delicious soft and chewy pumpkin chocolate chip cookies!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can absolutely use fresh pumpkin! Just make sure to roast the pumpkin until it’s soft, then blend it into a smooth puree. This will give you a fresh flavor, but ensure to measure the same amount as the canned version.
What if I Don’t Have Applesauce?
No problem! If you don’t have applesauce on hand, you can substitute it with mashed banana, yogurt, or even an equal amount of vegetable oil. Each option will add moisture, but it may slightly change the flavor.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them. Just remember to bring them back to room temperature or warm them up before enjoying!
Can I Freeze These Cookies?
Absolutely! To freeze, let the cookies cool completely and then place them in a single layer on a baking sheet to freeze for about an hour. Once frozen, transfer them to an airtight freezer bag, where they can be stored for up to 3 months. Thaw at room temperature before enjoying!
