These Pumpkin Spice Snickerdoodles are your favorite cookie recipe packed with pumpkin and made conveniently in the air fryer. They are the perfect cookie to make in the fall season.
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❤️ Why you'll love it
- It's the perfect recipe for when you want a quick snack but not an entire batch of cookies!
- Pumpkin snickerdoodles combines the taste of fall with a delicious pumpkin flavor in a classic cookie.
- Fans of pumpkin recipes will love this fall-forward twist on the classic snickerdoodles and the convenience of the air fryer.
🥘 Ingredients
Brown sugar and granulated sugar: used for sweetening the cookies and for flavor.
Salted butter: should be at room temperature for easy creaming.
Pumpkin purée: be sure you buy can of actual pumpkin puree, not pumpkin pie filling. I prefer Libby's as it doesn't get watery like other canned pumpkin.
Pure vanilla extract: added to enhance flavors
Egg yolk: refrigerate or freeze the egg white for future use.
All-purpose flour: the flour should be sifted or aerated (stirred with a spoon to fluff the flour up)
Pumpkin pie spice
Baking soda
Cream of tartar: used as a leavening agent and assists in preventing sugar crystallization.
Salt
Ground cinnamon
🔪 Instructions
- Pre-heat the air fryer to 350°f
- In a large bowl, using a hand mixer, cream butter, ¼ cup granulated sugar, and brown sugar on low speed until creamy.
- Add pumpkin purée, vanilla, and egg yolk to the butter mixture. Continue to mix until smooth, periodically scraping down the sides of the bowl.
- Sift the flour, baking soda, pumpkin pie spice, cream of tartar, and salt into another large bowl.
- Gradually add the dry ingredients to the wet ingredients until well combined.
- In a small bowl, mix the remaining granulated sugar with the ground cinnamon.
- Using a small cooking scoop, scoop dough and roll into ball shape. Roll the dough balls through the cinnamon sugar mixture.
- Place dough balls into the air fryer basket lined with parchment paper. Air fry at 350°f for 8 minutes, until cookies are browned around the edges and dough is no longer wet on top.
- Remove cookies from the air fryer basket and flatten with spatula. Cool completely on a wire rack.
🥄 Equipment
Air fryer
Cookie scoop
Mixing bowls
Electric mixer
Spatula
Wire rack
🥫Storage
Store cookies in an airtight container in on the counter up to 5 days or in the freezer up to 3 months.
📖 Variations
- Use pumpkin pie spice in place of the ground cinnamon for the sugar coating on the outside of the cookie
- Stir in 1 cup white or dark chocolate chips
💭 Tips
- To Freeze the cookie dough balls, skip the step of rolling in the cinnamon sugar and line dough balls on a parchment lined baking sheet. Freeze until solid and store in an airtight container up to 3 months. To bake, remove from the freezer then roll in the cinnamon sugar before baking.
🙋 Oven Instructions
Can you make this Air Fryer Pumpkin Snickerdoodle in the oven?
Yes, preheat the oven to 350 degrees F and place cookie dough on a baking sheet lined with parchment paper. Bake for 10 minutes, or until cookies are golden around the edges and no longer wet on top.
📚 Related Recipes
Pumpkin Spice Latte Cookies are soft with a fudge like icing.
These Mocha Toffee Chocolate Chip Cookies are a personal favorite.
Nanny's Ginger Molasses Cookies are soft and delicious.
🍽 Serve with...
Serve cookies warm with a glass of cold milk or hot cup of coffee.
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📖 Recipe
Air Fryer Pumpkin Spice Snickerdoodles
Equipment
- Cookie scoop
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Ingredients
- ½ cup light brown sugar , packed
- ½ cup granulated sugar , divided
- ½ cup salted butter , softened
- ⅓ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Pre-heat the air fryer to 350°f.
- In a large bowl, using a hand mixer, cream butter, ¼ cup granulated sugar, and brown sugar on low speed until creamy.
- Add pumpkin purée, vanilla, and egg yolk to the butter mixture. Continue to mix until smooth, periodically scraping down the sides of the bowl.
- Sift the flour, baking soda, pumpkin pie spice, cream of tartar, and salt into another large bowl.
- Gradually add the dry ingredients to the wet ingredients until well combined.In a small bowl, mix the remaining granulated sugar with the ground cinnamon.
- Using a small cooking scoop, scoop dough and roll into ball shape. Roll the dough balls through the cinnamon sugar mixture.
- Place dough balls into the air fryer basket lined with parchment paper. Air fry at 350°f for 8 minutes, until cookies are browned around the edges and dough is no longer wet on top.
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