Name: Soft and Chewy Air Fryer Pumpkin Cookies Ready in 8 Minutes
Prep time: 10 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 cup Canned Pumpkin Puree (Use plain puree, not pumpkin pie filling.); 1/2 cup Pumpkin Spread (Can substitute with more pumpkin puree.); 1/2 cup Unsalted Butter (Can replace with margarine or coconut oil.); 2 cups All-Purpose Flour (Gluten-free flour works well.); 2 teaspoons Pumpkin Pie Spice (Replace with cinnamon, nutmeg, and ginger if unavailable.); 1 teaspoon Baking Soda (No substitutions recommended.); 1/2 cup Light Brown Sugar (Can use granulated sugar or coconut sugar.); 1/2 cup Granulated Sugar (Use less for reduced sweetness.); 1 teaspoon Pure Vanilla Extract (Can use almond extract for a different twist.); 1 cup Butterscotch Chips (Can replace with chocolate chips or omit.); to taste Confectioners' Sugar (For dusting on top.)

As fall leaves begin to dance through the air, the sweet aroma of freshly baked treats becomes impossible to resist. One of my favorite indulgences during this cozy season is making Quick Air Fryer Pumpkin Cookies. These soft and chewy gems are not only a breeze to whip up—taking just 8 minutes to bake—but they also fill your kitchen with the comforting scents of warm spices and rich pumpkin flavor. Perfect for everything from casual afternoons to festive gatherings, they’re a delightful step away from fast food and an easy way to bring homemade joy to your table. Ready to discover how to create these seasonal delights in your own kitchen? Let’s dive in and get baking!

Why are Pumpkin Cookies a Fall Favorite?

Irresistible Aroma: The sweet, warm scent of these cookies fills your home, creating an inviting atmosphere perfect for fall.
Quick Preparation: With just 8 minutes in the air fryer, this recipe is a time-saver that fits into busy schedules.
Flexibility: Easily swap ingredients or mix in your favorite chips, like chocolate or nuts, to customize your cookie experience.
Soft and Chewy Texture: You’ll enjoy the delightful contrast of a crispy exterior and a soft, chewy center, making each bite a treat.
Family-Friendly Treat: Kids love them as snacks or desserts, making these cookies a hit for gatherings or cozy evenings at home.

For more delicious pumpkin-inspired recipes, check out these Pumpkin Cheesecake Bars and Pumpkin Oat Cookies to keep the autumn flavors flowing!

Air Fryer Pumpkin Cookies Ingredients

For the Batter

Canned Pumpkin Puree – Adds moisture and flavor; use plain puree, not pumpkin pie filling.
Pumpkin Spread – Enhances pumpkin flavor and adds sweetness; substitute with more pumpkin puree if needed.
Unsalted Butter – Provides richness and moisture; can replace with margarine or coconut oil for a dairy-free option.
All-Purpose Flour – Gives structure to the cookies; gluten-free flour works well for a gluten-free version.
Pumpkin Pie Spice – Infuses seasonal flavors; replace with a mix of cinnamon, nutmeg, and ginger if unavailable.
Baking Soda – Helps cookies rise and become fluffy; no substitutions recommended.
Light Brown Sugar – Adds sweetness with a hint of molasses flavor; you can use granulated sugar or coconut sugar as substitutes.
Granulated Sugar – Sweetens the cookies; use less if you prefer reduced sweetness.
Pure Vanilla Extract – Adds depth of flavor; almond extract is a great alternative for a different twist.

For the Mix-Ins

Butterscotch Chips – Provides sweetness and a chewy texture; feel free to replace with chocolate chips or omit entirely.

Optional Toppings

Confectioners’ Sugar – For dusting on top for extra sweetness; perfect for presentation if desired.

These Air Fryer Pumpkin Cookies are a quick and cozy way to savor the essence of fall, making your kitchen feel like a warm haven on any autumn day!

Step‑by‑Step Instructions for Quick and Chewy Air Fryer Pumpkin Cookies

Step 1: Prepare Dry Ingredients
In a large mixing bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of baking soda. Add in ½ cup of light brown sugar and ½ cup of granulated sugar. Ensure the ingredients are well combined and aerated, then set this dry mixture aside while you focus on the butter and wet ingredients.

Step 2: Cream Butter and Spread
In a stand mixer or large bowl, beat together ½ cup of unsalted butter and ½ cup of pumpkin spread until the mixture is light, fluffy, and pale in color, around 2-3 minutes. This step is crucial as it helps to create a rich base for your air fryer pumpkin cookies, enhancing their texture and flavor.

Step 3: Combine Wet Ingredients
Next, add 1 cup of canned pumpkin puree and 1 teaspoon of pure vanilla extract to the creamed mixture. Mix on medium speed until all wet ingredients are combined thoroughly and smooth, ensuring the rich flavors meld together perfectly. This creates a wonderful fragrant base for your soft and chewy cookies.

Step 4: Mix Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Blend until just combined and a soft dough forms, taking care not to overmix. The perfect dough for your air fryer pumpkin cookies should be slightly sticky but manageable, showcasing a lovely orange hue.

Step 5: Fold in Butterscotch Chips
Using a spatula, gently fold in 1 cup of butterscotch chips by hand until evenly distributed throughout the dough. This step adds delightful pockets of sweetness, enhancing the chewy texture. Be cautious not to overmix; you want to keep the dough light and fluffy for the best results.

Step 6: Scoop and Shape Cookies
Scoop out portions of dough, forming 1-inch balls and placing them on the air fryer tray, leaving space between each cookie. Lightly flatten each ball with your palm to create an even surface; this will help them bake evenly and achieve that wonderful puffiness characteristic of air fryer pumpkin cookies.

Step 7: Air Fry
Preheat your air fryer to 350°F (175°C) and arrange the cookies in a single layer in the basket, cooking in batches if necessary. Air fry for about 8 minutes, checking at the 6-minute mark for doneness. The cookies should be puffy and slightly firm around the edges while remaining soft in the center.

Step 8: Cool
Once done, let the cookies cool in the air fryer for 5 minutes, allowing them to set before transferring them to a wire rack. If desired, dust with confectioners’ sugar for an extra touch of sweetness. Your quick and chewy air fryer pumpkin cookies are now ready to be enjoyed!

Expert Tips for Air Fryer Pumpkin Cookies

Don’t Overcrowd: Make sure to leave space between cookies in the air fryer basket to allow for even cooking and puffing.
Check Pumpkin Consistency: Ensure that your pumpkin puree is not watery, as excess moisture can alter the dough’s texture. Drain if needed!
Temperature Adjustments: Reduce the air fryer temperature by 25°F when adapting traditional cookie recipes to avoid overbaking your air fryer pumpkin cookies.
Gentle Mixing: Avoid overmixing the dough to ensure your cookies remain light and chewy; just mix until combined.
Watch the Time: Begin checking for doneness at around 6 minutes. Air fryer times may vary slightly depending on the model.
Add Personal Touches: Feel free to swap butterscotch chips with chocolate chips or nuts for a unique twist on your air fryer pumpkin cookies!

How to Store and Freeze Air Fryer Pumpkin Cookies

Room Temperature: Keep cookies in an airtight container at room temperature for up to 7 days. Adding a slice of bread inside helps maintain their moisture.

Fridge: For longevity, store cookies in the fridge for up to 2 weeks in an airtight container, though the texture might change slightly.

Freezer: Freeze cookies in a single layer on a parchment-lined tray before transferring to a freezer-safe bag. They can be stored for up to 3 months.

Reheating: To enjoy frozen cookies, bake them directly from the freezer at 350°F for an additional minute or two, restoring their soft and chewy goodness!

What to Serve with Quick Air Fryer Pumpkin Cookies

As the sweet fragrance of air-fried pumpkin cookies wafts through your home, consider these delightful pairings to complement your cozy treat experience.

Warm Chai Tea: With its spiced richness, chai tea enhances the flavors of your cookies and brings a touch of comfort to your afternoon break.
Vanilla Ice Cream: A scoop of this creamy delight melts into the warm cookies, creating a decadent dessert that’s simply irresistible.
Cinnamon Sugar Toast: Perfect for dipping, this toast adds a crunchy texture that pairs beautifully with the soft, chewy cookies.
Caramel Sauce Drizzle: Elevate your cookie experience by drizzling warm caramel sauce over the top for an indulgent sweet touch.
Pumpkin Spice Latte: Embrace the season with this warm beverage; it perfectly complements the pumpkin flavor and warms the soul on chilly days.
Milk or Almond Milk: A classic pairing, it balances the sweetness of cookies, providing a comforting dip experience that kids will love.
Apple Cider: Enjoy a glass of this fall favorite, as its crispness highlights the rich spices in the cookies while offering a refreshing contrast.
Chocolate Dip: If you want to elevate your pumpkin cookies, a quick dip in melted chocolate provides a delightful surprise with every bite.
Roasted Pecans: These crunchy nuts bring a beautiful contrast in texture and a nutty flavor that enhances the overall cookie experience.
Honey Butter Spread: A simple, delightful addition, spreading honey butter on a warm cookie introduces a touch of sweetness and creaminess.

Make Ahead Options

These Air Fryer Pumpkin Cookies are perfect for busy home cooks looking to save time during the week! You can prepare the cookie dough up to 24 hours in advance by chilling it in the refrigerator. Simply scoop the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, then cover and refrigerate. If you want to prep even further ahead, you can freeze the dough balls for up to 3 months; just place them in a freezer-safe container or bag. When you’re ready to bake, you can cook them directly from frozen—just add a minute or two to the cooking time. By prepping ahead, you’ll enjoy delicious, soft, and chewy Air Fryer Pumpkin Cookies with minimal effort whenever cravings strike!

Air Fryer Pumpkin Cookies Variations

Feel free to get creative with these delicious pumpkin cookies and customize them to your taste!

Dairy-Free: Substitute unsalted butter with coconut oil or margarine for a creamy, dairy-free version. You’ll still achieve that luscious texture while keeping it plant-based!
Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour. This swap ensures everyone can enjoy these fall treats while maintaining their delightful soft and chewy consistency.
Sweetness Control: If you’re watching your sugar intake, reduce the granulated sugar by half without sacrificing flavor. You might find you love the cookies even more with a touch less sweetness!
Flavor Boost: Replace pumpkin pie spice with a blend of cinnamon and nutmeg for a different flavor profile. This twist adds a warm aroma that dances beautifully through your kitchen.
Nutty Crunch: Fold in ½ cup of walnuts or pecans for added texture and a delightful crunch. The nuts pair perfectly with the soft cookie, making every bite a delightful surprise.
Chocolate Lovers: Swap butterscotch chips for chocolate chips for a sweeter, richer cookie that chocolate enthusiasts will adore. This variation easily transforms your cookies into a heavenly dessert!
Everything Pumpkin: For a richer flavor, increase pumpkin puree slightly while cutting back on other liquids. These cookies will yield an even more vibrant pumpkin taste, just perfect for fall!
Spicy Kick: Add a pinch of cayenne pepper or ground ginger for a subtle heat that enhances the warm spices in the cookies. This surprising touch will intrigue spice lovers!

As you dive into these variations, don’t forget to explore other creative recipes like Pumpkin S’mores Cookies or even Tiramisu Cookies Steal for more delightful flavors!

Quick and Chewy Air Fryer Pumpkin Cookies Recipe FAQs

What kind of pumpkin puree should I use?
Absolutely use plain canned pumpkin puree for this recipe! Avoid pumpkin pie filling, as it contains added sugars and spices that might throw off the balance of flavors in your cookies.

How should I store my pumpkin cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 7 days. I recommend adding a slice of bread inside the container; it helps maintain moisture and keeps your cookies soft!

Can I freeze these air fryer pumpkin cookies?
Yes, you can freeze your cookies! After baking, allow them to cool completely, then place them in a single layer on a parchment-lined tray and freeze for about an hour. Transfer the cookies to a freezer-safe bag or container where they will keep well for up to 3 months. When you’re ready to enjoy them, pop them in the air fryer directly from the freezer, cooking an additional minute or two.

What should I do if my cookie dough is too wet?
If your dough seems too wet, try adding a little extra flour, one tablespoon at a time, until it reaches a soft, manageable consistency. Be careful not to overmix, as that can make the cookies dense instead of light and chewy. Also, check the moisture level in your pumpkin puree to ensure it’s not watery, as excess liquid can alter the dough.

Can I make these cookies gluten-free?
Very much so! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. I often find that blends with xanthan gum yield the best results, helping to maintain that soft and chewy texture. Adjust baking times minimally, and keep an eye on them while they air fry.

What if I have allergies to nuts or gluten?
No worries! For nut allergies, simply ensure that any substitute ingredients, like chocolate chips, are nut-free. To accommodate gluten-free diets, using a gluten-free flour blend is perfect. Just be mindful of the ingredients in any extras you choose to add—like chips or potential toppings!