The centers should still look soft and almost raw when you take them out. They’ll finish cooking as they cool, giving you the chewy texture instead of a dry, cakey cookie.
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Servings: 12
Calories: 207kcal
Ingredients
- ½ cup unsalted butter at room temperature
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice mix
- ½ cup pecans chopped
Instructions
- In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Add the vanilla and pumpkin puree, whisking until combined. Set aside.½ cup unsalted butter, ¼ cup packed brown sugar, ½ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ cup pumpkin puree
- In a large bowl, sift the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.1 ½ cups all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 tablespoon pumpkin pie spice mix
- Combine the wet ingredients with the dry ingredients using a spoon or spatula until a soft dough forms. Fold in the pecans. Cover and chill the dough for at least 30 minutes or up to 3 days.
- Line the air fryer with parchment paper.
- Scoop about 1 ½ tablespoons of dough per cookie (or use an ice cream scoop), roll into balls, and place them 3 inches apart on the tray. Slightly flatten the tops with a spoon or cup and top with more pecans.½ cup pecans
- Bake for 5 minutes, until the edges are set but the centers are still soft. They will be super chewy at this point, wait for them to get cool before trying to move them. Work in batches until done.
- Serve and enjoy your pumpkin cookies.
Notes
- Use room temperature butter: Cold butter won't cream properly with the sugars, and melted butter will make the dough too greasy, and the cookies will spread too thin in the air fryer.
- Don't skip chilling the dough: Chill the dough for at least 30 minutes so the cookies hold their shape and don’t spread into flat puddles, or chill it for up to 3 days if you want to prep ahead.
- Flatten the dough balls: Air fryers cook from all sides with circulating hot air, so if you don't flatten the cookies slightly, the outsides will overcook before the centers are done.
- Work in batches: Don't overcrowd the air fryer basket, or the cookies won't cook evenly. Leave at least 3 inches between each cookie so the hot air can circulate.
- They'll look underdone:
- Flash freeze first: Freeze cookies on a baking sheet for 1 hour before transferring to containers so they don't stick together and maintain their shape perfectly.
Nutrition
Calories: 207kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 83mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1034IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg
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