air fryer pumpkin cookies — Soft Small-Batch Fall Cookies
Soft, small-batch pumpkin cookies baked quickly in the air fryer with warm spices and melty chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 cup shortening (or solid coconut oil)
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup pumpkin purée (not pie filling)
1 large egg
1/2 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
Instructions
1. Whisk flour, salt, baking soda, pumpkin pie spice, and cinnamon; set aside.
2. Beat shortening with white and brown sugar until smooth.
3. Mix in pumpkin purée, egg, and vanilla until just combined.
4. Add dry ingredients in three parts, mixing gently; fold in chocolate chips.
5. Preheat air fryer to 300°F and line a rack with perforated parchment.
6. Scoop 1.5-tablespoon dough balls and slightly flatten with a wet finger.
7. Air fry for 12 minutes (14 minutes in some models) until edges are set.
8. Cool on a rack and serve.
Notes
Freeze shaped dough on a tray, then transfer to a freezer bag for longer storage.
If cookies brown too fast, lower temp by 10°F and add a minute.
For a cakier texture use shortening; for chewier, use butter with less flour.
Find it online: https://www.broodrecipes.com/air-fryer-pumpkin-cookies/