These Air Fryer Pumpkin Chocolate Chunk Sandwich Cookies are soft, spiced, and packed with rich chocolate in every bite. Quick to make in the air fryer, they’re the perfect cozy treat for fall cravings or anytime you want something sweet and comforting.

Pumpkin chocolate chunk sandwich cookies fresh from the air fryer, soft and filled with melty chocolate pieces.
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If you’re craving something cozy and loaded with flavor, these Air Fryer Pumpkin Chocolate Chunk Sandwich Cookies hit the spot.

Soft pumpkin cookies filled with warm spices and packed with rich chocolate chunks come together quickly in the air fryer.

Sandwiched with a creamy filling, they make the perfect treat for fall or anytime you want a bakery-style dessert without the extra effort.

Soft pumpkin chocolate chunk sandwich cookies from the air fryer, filled with creamy frosting and melty chocolate pieces.

Why You Will Love This Recipe!

  • Soft and Spiced: Warm pumpkin flavors with cozy fall spices.
  • Rich Chocolate Chunks: Melty chocolate in every bite.
  • Creamy Sandwich Filling: Adds an extra layer of sweetness and texture.
  • Quick Air Fryer Method: Faster than baking in a traditional oven.
  • Perfect for Fall (or Anytime): Great for holidays, desserts, or sweet cravings.

Ingredients Needed

Ingredients needed for Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie on kitchen table.
  • Butter: Adds richness, moisture, and a soft cookie texture.
  • Granulated sugar: Provides sweetness and helps cookies brown evenly.
  • Dark brown sugar: Adds deep flavor and extra moisture to cookies.
  • Pure vanilla extract: Enhances flavor with warm, sweet aromatic notes.
  • Eggs: Bind ingredients together and add structure and moisture.
  • Baking Soda: Helps cookies rise and creates a soft texture.
  • All-Purpose Flour: Forms the base and structure of the cookies.
  • Spices: Ground Cinnamon, Cloves, Ginger, Salt: Adds warm, cozy flavor and balances sweetness.
  • Pumpkin Puree: Adds moisture, flavor, and soft texture to cookies.
  • Chocolate Chunks: Creates rich, melty pockets of chocolate throughout cookies.
  • Cooking Spray: Prevents sticking and helps cookies release easily.
  • Parchment Paper: Keeps cookies from sticking and makes cleanup easier.
  • Shortening: Adds structure and helps create a stable filling.
  • Cream cheese: Provides creamy texture and slight tang to filling.
  • Powdered Sugar: Sweetens and smooths the creamy sandwich filling.

How To Make Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie

Mixing butter and sugars together in a bowl until light and creamy for cookie dough.

Step 1: Beat the butter and sugars together in a mixing bowl until light and creamy.

Mixing pumpkin cookie dough with flour, spices, and chocolate chunks until fully combined.

Step 2: Add the vanilla and egg, then beat until light and fluffy, about 3–5 minutes. Gradually mix in the flour, salt, baking soda, pumpkin, and spices, then fold in the chocolate chunks.

Pumpkin cookie dough scooped and flattened on parchment-lined air fryer basket, ready to bake.

Step 3: Preheat the air fryer to 350°F and line the basket with parchment paper. Scoop the dough onto the parchment, flatten each cookie since they won’t spread much, and sprinkle with flaky salt if using.

Step 4: Air fry the cookies for about 5 minutes, then remove and let them cool completely. Repeat with the remaining dough and set aside for assembling once cooled.

Pumpkin cookies cooling on a rack after air frying, ready for sandwich assembly.

Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie Recipe Tips

  • Use room-temperature butter and eggs: Makes dough easier to mix and ensures even texture.
  • Flatten cookies before air frying: These cookies don’t spread much, so shaping is key.
  • Watch air fryer time closely: Baking times vary by model; remove cookies when edges are lightly golden.
  • Cool completely before assembling: Prevents filling from melting and keeps sandwiches intact.
  • Customize fillings: Try cream cheese, frosting, or nut butters for different flavors.
  • Add mix-ins: Extra chocolate chunks or chopped nuts enhance texture and flavor.
  • Store properly: Keep in an airtight container to maintain softness and freshness.

Storing, Freezing and Reheating Instructions

  • Storing: Keep cooled sandwich cookies in an airtight container at room temperature for up to 4 days. This helps maintain their soft texture and keeps the filling fresh.
  • Freezing: Wrap the cookies individually in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
  • Reheating: Warm the cookies briefly in the air fryer at 300°F for 1–2 minutes or microwave for 10–15 seconds. This refreshes the soft cookies and creamy filling without melting them too much.
Pumpkin chocolate chunk sandwich cookies fresh from the air fryer, soft, spiced, and filled with melty chocolate and creamy filling.

Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie Recipe Faqs

Can I make these cookies gluten-free? Yes! Substitute the all-purpose flour with a gluten-free flour blend for a soft, chewy texture.

Can I use different fillings? Absolutely! Try cream cheese frosting, Nutella, or peanut butter for a unique twist.

How do I keep the cookies soft? Don’t overbake and allow cookies to cool completely before assembling the sandwiches.

Can I freeze these cookies? Yes! Wrap each sandwich cookie individually and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Can I bake these in the oven instead of the air fryer? Yes! Bake at 350°F for 8–10 minutes, or until the edges are lightly golden.

How thick should I flatten the cookies? Flatten them slightly before air frying, since they won’t spread much on their own.

Can I add extra mix-ins? Yes! Chocolate chunks, nuts, or even white chocolate chips can be folded into the dough for added flavor.

Pumpkin chocolate chunk sandwich cookies fresh from the air fryer, soft, spiced, and filled with creamy chocolate-filled centers.

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Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie

Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie

5 from 4 votes
Author: Laurie Fleming
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 10 Servings
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Description

Soft, spiced pumpkin cookies filled with melty chocolate chunks and creamy filling, baked quickly in the air fryer for a cozy, seasonal dessert.

Ingredients 

Pumpkin Cookies Ingredients:

  • 1 stick butter, unsalted
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup pumpkin puree
  • 1 cup chocolate chunks, (dark or semi-sweet)

Frosting Ingredients:

  • 1/4 cup butter, room temperature
  • 2 ounces shortening, softened
  • 4 ounces cream cheese, room temperature
  • 1 tablespoon pure vanilla extract
  • 4 cups powdered sugar

Serve with Sea or Flake Salt-optional

Instructions

  • Cream together the 1 stick butter, 1/3 cup granulated sugar, and 1/3 cup packed brown sugar in the bowl of a mixer
  • Add the 1 tablespoon pure vanilla extract and 1 large egg, mix until light and fluffy (approx 3-5 minutes)
  • Slowly add in the 1/2 cup pumpkin puree, 2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground ginger.
  • Fold in 1 cup chocolate chunks.
  • Preheat your air fryer temperature to 350 degrees F, for 3-5 minutes. Then line the air fryer basket with some parchment paper.
  • Using a cookie scoop, drop scoops of dough into the parchment, then flatten each cookie (these cookies don’t spread too much, so shaping then is essential)
  • If topping with the flake salt, sprinkle the tops of the flattened cookie dough now.
  • Set cook time for 4-6 minutes. Remove the cookies from the air fryer and let cool completely. Repeat with the remaining dough.
  • Set aside for assembly when cooled.

Frosting Instructions:

  • Whip together the 1/4 cup butter, 4 ounces cream cheese, and 2 ounces shortening until combined.
  • Adding in 1 cup of the powdered sugar, slowly mix until all sugar is combined. Scrape down the sides/bottom of the bowl from time to time.
  • Add in the 1 tablespoon pure vanilla extract and whip the frosting on a medium-high speed for approx. 5 minutes.
  •  Once whipped, scoop the frosting into a piping bag (or zip lock bag and cut a corner). Set it aside.

Assemble Instructions:

  • Take two similarly sized/shaped cookies, and on the bottom side of one of the pipe a nice thick layer of the frosting
  • Take the other cookie and place it on top of the frosting to create a sandwich.
  •  Repeat steps 1 and 2 until all cookies have been made into sandwiches.
  • Serve immediately or store in an airtight container

Equipment

Nutrition

Serving: 1ServingCalories: 661kcalCarbohydrates: 92gProtein: 5gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 68mgSodium: 446mgPotassium: 192mgFiber: 3gSugar: 68gVitamin A: 2519IUVitamin C: 1mgCalcium: 45mgIron: 3mg

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