Pumpkin Chocolate Chip Cookies are the ultimate fall treats that will leave you drooling for another bite. These delicious cookies are made to perfection; and are crispy on the outside, and soft and chunky when you bite into them.

Fall is all about pumpkin spice, warm cozy and comfort food. I’ll have to admit, I’ve never been a big fan of pumpkin pastries until I started making them myself. These pumpkin cookies are not overwhelming with pumpkin flavor, it’s just the perfect balance, and when paired with the chocolate chips it’s just utter perfection.

For this recipe, I decided to use my Air Fryer, yes, I said it. You might ask, what made me decide to use my air fryer instead of the oven to make these cookies. This is because I’ve been doing an air fryer recipe series where are I test put different dishes using my air fryer. I previously made a whole Pecan Pie in my air fryer as well, and it came out so so delicious! You can check out my Instagram and TikTok for more fun air fryer recipes.

Things needed to Make the Best Air Fried Pumpkin Cookies

• Air Fryer– As mentioned, I used an air fryer to make these Pumpkin Chocolate Chip Cookies, but you can of course make these in the oven. My air fryer is a decent size so it’s able to fit a 9″ pie crust.
• Pumpkin Puree– Any brand will work here, however, it’s a great idea to remove some of the moisture from your pumpkin puree by using paper towel or a clean dish towel. Just gently pat dry until it appears less wet.
• Flour– All-purpose flour is best for cookies.
• Granulated Sugar– This is important in giving the cookies that crispy and crunchy texture.
• Brown Sugar– Adding brown sugar to your cookies will give you a fuller and denser cookie. The molasses in brown sugar will also enhance the flavor in these pumpkin chocolate chip cookies.
• Butter– Ensures you have soft and moist cookies and add tons of flavor and flakiness. I use melted butter instead of softened butter because I like my cookies with a chewier texture. You can substitute room temperature butter for melted butter if you prefer.
• Baking Powder and Soda– I use both because I think the mixture makes a better cookie. However, you can use one or the other if you like. Baking soda is a stronger leavening agent than baking powder, so you will need three times the amount of baking powder.
• Ground Cinnamon, Vanilla Extract, Salt– Adds flavor to your cookies and enriches the pumpikn taste.
• Pumpkin Spice– Additional pumpkin flavor.
• Dark Chocolate Chips– Adds a hint of sweetness and a rich chocolate flavor that blends well with the pumpkin flavor. You can substitute semi sweet chocolate chips if you don’t like a rich chocolate flavor.

Tips on Making the Best Pumpkin Chocolate Chip Cookies

• Use the correct measurements for your ingredients. As we all know baking has a lot of chemistry going on, and we have to ensure that we’re using the right amount of each ingredient. Using too much or too less of an ingredient will result in a not so good cookie. Cookies especially relies on the right ratio of each ingredient. Be sure to level your dry ingredients or use a scale which will ensure a more accurate measurement.
• Use an egg and an egg yolk- This is an optional step but will definitely do your cookies a favor by enhancing the flavor and help make your cookies softer. However, if you prefer your cookies on the crisper side then by all means skip this step.
• Chill cookie dough- This will enhance the texture of your cookies. Since I used melted butter in this recipe; chilling the dough before baking is a great idea. This will make it easier for you to handle the dough without it being too soft in your hands.
• Preheat Air Fryer or Oven- Adding your cookies to a too cold or too oven will affect how well your cookie bake. I know most air fryers don’t come with a preheat function, but it is a great idea to turn on air fryer to desired temperature for around 5 minutes before adding cookies.
• Ensure cookies are around the same size. This will ensure even cook on each of your cookies and will give a better presentation. Using a spoon or scoop will ensure even cookies.
• Allow cookies to cool in the air fryer for around 5 minutes before moving and then cool entirely before biting into them. This will allow your cookies to set better.
• Pat dry pumpkin puree to remove some of the liquid. I used thick paper towel; a cheesecloth or clean dish towel can also be used to pat dry or squeeze excess liquid out.

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