Delicious Air Fryer Pumpkin Chocolate Chip Cookies

If you ask me, air fryer pumpkin chocolate chip cookies are pure fall magic.

These soft cookies bring together warm pumpkin spice and sweet chocolate chips in the most comforting way. The air fryer gives them a perfectly chewy center with just the right amount of crisp around the edges.

They’re made with real pumpkin puree and a blend of cinnamon and nutmeg that fills your kitchen with amazing smells. Mini chocolate chips are scattered throughout, giving you a little burst of sweetness in every bite.

It’s a cozy treat that comes together quickly, perfect for when you’re craving something homemade without heating up the whole oven.

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Canned pumpkin like Libby’s is perfectly fine and actually works great for baking since it has a consistent texture and moisture level. If you’re making your own pumpkin puree from scratch, just make sure it’s well-drained so your cookies don’t turn out too soft or spread too much. You can also use butternut squash puree as a substitute if that’s what you have on hand – it has a similar texture and sweetness that works well in cookie recipes.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Shortening: You can easily swap shortening for butter (use the same amount) or vegetable oil (use 3 tablespoons instead of 1/4 cup). Butter will give you slightly more flavor, while oil keeps them extra soft.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Make your own by mixing 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon allspice, or just add an extra 1/2 teaspoon cinnamon.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you’re out, you can substitute with the same amount of sweet potato puree or butternut squash puree.
• Semi-sweet chocolate chips: Feel free to mix it up with mini chocolate chips, dark chocolate chips, white chocolate chips, or even butterscotch chips. You could also try chopped pecans or walnuts for a different texture.
• Brown sugar: If you’re out of brown sugar, you can use all white sugar instead, though the cookies will be slightly less chewy and won’t have that molasses flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making air fryer cookies is overcrowding the basket, which leads to uneven cooking – leave at least 2 inches between each cookie to allow proper air circulation.

Another common error is using too high a temperature since air fryers cook much faster than regular ovens, so stick to 320°F or lower and check your cookies after just 6-8 minutes to prevent burning.

Don’t skip the parchment paper or use regular paper instead of air fryer-safe parchment, as this can cause a fire hazard, and make sure your pumpkin puree is well-drained since excess moisture can make your cookies spread too much and turn out flat.

Finally, resist the urge to press down on the cookie dough before baking – the air fryer’s circulation will cook them perfectly without flattening, giving you thick, chewy cookies instead of thin, crispy ones.

What to Serve With Pumpkin Chocolate Chip Cookies?

These soft pumpkin cookies are perfect on their own, but they’re even better with a tall glass of cold milk for dunking. I love serving them alongside a warm cup of coffee or spiced chai tea – the fall spices in the cookies really complement those cozy drinks. For a fun dessert spread, try pairing them with vanilla ice cream or even a scoop of cinnamon ice cream for an extra treat. They also make a great addition to any autumn gathering when served with hot apple cider or pumpkin spice lattes.

Storage Instructions

Keep Fresh: These pumpkin chocolate chip cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to toss in a slice of bread to keep them extra moist – it really works! Just make sure they’re completely cooled before storing so they don’t get sticky.

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I love making a double batch and freezing half for later when those pumpkin cravings hit. They thaw perfectly at room temperature in about 30 minutes.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 2 days before air frying. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. Cook them straight from frozen – just add an extra minute or two to the cooking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1650
• Protein: 16-20 g
• Fat: 54-62 g
• Carbohydrates: 240-260 g

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice blend
• 1/2 tsp ground cinnamon
• 1/4 cup vegetable shortening
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/3 cup libby’s pumpkin puree or homemade pumpkin puree
• 1 large egg
• 1/2 tsp pure vanilla extract
• 3/4 cup semi-sweet chocolate chips

Step 1: Combine the Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice blend
• 1/2 tsp ground cinnamon

In a medium mixing bowl, whisk together the all-purpose flour, kosher salt, baking soda, pumpkin pie spice blend, and ground cinnamon until thoroughly combined.

Set this dry mixture aside for later.

Step 2: Cream the Shortening and Sugars

• 1/4 cup vegetable shortening
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar

In a separate medium mixing bowl, add the vegetable shortening, granulated sugar, and packed light brown sugar.

Beat them together on low speed until the mixture is well blended and slightly fluffy.

This step helps introduce air, which will make your cookies lighter.

Step 3: Mix in Pumpkin, Egg, and Vanilla

• 1/3 cup Libby’s pumpkin puree or homemade pumpkin puree
• 1 large egg
• 1/2 tsp pure vanilla extract

Add the pumpkin puree to the creamed shortening and sugar mixture (from Step 2).

Continue to mix until well combined.

Then add the egg and vanilla extract, and mix just until everything is incorporated.

I like to use pure vanilla extract here for a richer flavor.

Step 4: Incorporate the Dry Ingredients and Fold in Chocolate Chips

• dry ingredients from Step 1
• semi-sweet chocolate chips from Step 3/4 cup

To the wet mixture (from Step 3), add about one-third of the dry ingredients (from Step 1) and mix just until blended.

Repeat with another third, then the final third, making sure not to overmix.

Gently fold in the semi-sweet chocolate chips until they’re evenly distributed throughout the cookie dough.

Step 5: Shape and Air Fry the Cookies

• cookie dough from Step 4

Set your air fryer to 300°F.

Line a dehydrator cooking rack with parchment paper that has holes in it.

Using a #40 cookie scoop, scoop out four portions of dough onto the rack.

Flatten the tops of the dough balls into disc shapes using a wet finger to prevent sticking.

Carefully lower the tray into the air fryer basket, securing the parchment with silicone magnets if needed.

Air fry the cookies for 12 minutes.

Remove the tray to a heat-safe surface to cool.

Repeat as needed with the remaining dough until all cookies are baked.

For best texture, I let the cookies cool completely before storing—this helps the flavors meld together.

Delicious Air Fryer Pumpkin Chocolate Chip Cookies

Delicious Delicious Air Fryer Pumpkin Chocolate Chip Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1575 kcal

Ingredients

  

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp pumpkin pie spice blend
• 1/2 tsp ground cinnamon
• 1/4 cup vegetable shortening
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/3 cup Libby’s pumpkin puree or homemade pumpkin puree
• 1 large egg
• 1/2 tsp pure vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions

 

• In a medium mixing bowl, whisk together the all-purpose flour, kosher salt, baking soda, pumpkin pie spice blend, and ground cinnamon until thoroughly combined. Set this dry mixture aside for later.
• In a separate medium mixing bowl, add the vegetable shortening, granulated sugar, and packed light brown sugar. Beat them together on low speed until the mixture is well blended and slightly fluffy. This step helps introduce air, which will make your cookies lighter.
• Add the pumpkin puree to the creamed shortening and sugar mixture (from Step 2). Continue to mix until well combined. Then add the egg and vanilla extract, and mix just until everything is incorporated. I like to use pure vanilla extract here for a richer flavor.
• To the wet mixture (from Step 3), add about one-third of the dry ingredients (from Step 1) and mix just until blended. Repeat with another third, then the final third, making sure not to overmix. Gently fold in the semi-sweet chocolate chips until they're evenly distributed throughout the cookie dough.
• Set your air fryer to 300°F. Line a dehydrator cooking rack with parchment paper that has holes in it. Using a #40 cookie scoop, scoop out four portions of dough onto the rack. Flatten the tops of the dough balls into disc shapes using a wet finger to prevent sticking. Carefully lower the tray into the air fryer basket, securing the parchment with silicone magnets if needed. Air fry the cookies for 12 minutes. Remove the tray to a heat-safe surface to cool. Repeat as needed with the remaining dough until all cookies are baked. For best texture, I let the cookies cool completely before storing—this helps the flavors meld together.