Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie — Everyone is going crazy over pumpkin this year, and I am too! This air fryer pumpkin chocolate chunk sandwich cookie recipe is great for using up your leftover canned pumpkin. It’s also easy to make with only a few ingredients.
Cookies are great, but they can be challenging to make. When you don’t have the time or energy for a big baking project, try whipping up some quick and delicious cookies in your air fryer!
These Air Fryer Pumpkin Chocolate Chunk Sandwich Cookies only take about half an hour!
And if you love everything pumpkin, this is a fabulous recipe!
This recipe makes the perfect pumpkin cookies with a few minutes of prep time, so it’s ideal for sharing with friends and family!
Once you’ve got them baked, these pumpkin chocolate sandwiches will be gone in no time at all – the crispy crust and gooey center are truly irresistible.
So what are you waiting for? Try out this recipe today and enjoy warm cookies right now! And surprise your family!
Ingredients Needed For Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie
- Butter
- Granulated sugar
- Dark brown sugar
- Pure vanilla extract
- Eggs
- Baking Soda
- All-Purpose Flour
- Spices: Ground Cinnamon, Cloves, Ginger, Salt
- Pumpkin Puree
- Chocolate Chunks
- Cooking Spray
- Parchment Paper
- Shortening
- Cream cheese
- Powdered Sugar
How To Make Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie
Cream together the butter and sugars in the bowl of a mixer.
Add the vanilla and egg, mix until light and fluffy (approx 3-5 minutes). Slowly add in the flour, salt, baking soda, pumpkin, and spices. Fold in chocolate chunks.
Preheat your air fryer to 350ºF. 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.
Bake for about 5 minutes. Remove the cookies from the air fryer and let cool completely. Repeat with the remaining dough. Set aside for assembly when cooled.
How To Make Frosting:
Whip together the softened butter, softened cream cheese, and shortening until combined.
Add in 1 cup of the powdered sugar, slowly mix until all sugar is incorporated. Scrape down
the sides/bottom of the bowl from time to time. Add in the vanilla and whip the frosting on a medium-high speed for approx. 5 minutes. Once whipped, scoop the frosting into a piping bag (spoon the frosting into a piping bag (or zip lock bag and cut a corner). Set it aside.
To Assemble the Cookie Sandwiches:
Take two similarly sized/shaped cookies, and on the bottom side of one of them, 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.
Pro Tips:
- Try rolling the outside edges that have exposed frosting into full toppings such as sprinkles, mini chocolate chips, or nuts!
- Add a little cinnamon to the frosting for an extra bold flavor
What Pumpkin To Use:
This recipe is a great way to use up all your pumpkin in one fell swoop!
Make sure you’re using 100% pumpkin puree and not pumpkin pie filling. I like purchasing this value pack during pumpkin season, which saves me a lot of money since it’s usually a better deal than buying them one by one in the grocery store.
Can I Double This Recipe?
Cookie recipes are typically designed to make double the amount, so this recipe should work for you. I recommend doing all of your ingredient measurements in 2 batches anyways and letting your air fryer cool in between batches.
For best results, keep the dough in the refrigerator while you are air frying your cookies!
Chocolate Chip Options:
Many people use chocolate chips in their cookies. Both semi-sweet and milk chocolate work well, but you can also combine both if that’s what your preference dictates!
You could even go for chocolate chunks or use a chopped-up Hershey Bar into smaller pieces.
Parchment Paper vs Cooking Spray:
Since most air fryer basket models have holes in the bottom, it’s advised to line your bottom basket with parchment paper.
This will cause your cookies to come out of the air fryer without sticking. Remember to spray the parchment paper with cooking spray.
More Air Fryer Cookie Recipes:
- AIR FRYER S’MORES COOKIES
- AIR FRYER CHRISTMAS BROWNIE MIX COOKIES
- EASY AIR FRYER GINGERSNAP COOKIES
- AIR FRYER ITALIAN BISCOTTI
- AIR FRYER LEMON DROP COOKIES
Don’t Forget To Pin:
Air Fryer Pumpkin Chocolate Chunk Sandwich Cookie
Description
Ingredients
Pumpkin Cookies:
- 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:
- 1/4 cup butter, room temperature
- 2 ounces shortening, softened
- 4 ounces cream cheese, room temperature
- 1 tablespoon pure vanilla extract
- 4-5 cups powdered sugar
Serve with Sea or Flake Salt-optional
Instructions
- Cream together the butter and sugars in the bowl of a mixer
- Add the vanilla and egg, mix until light and fluffy (approx 3-5 minutes)
- Slowly add in the flour, salt, baking soda, and spices.
- Fold in chocolate chunks.
- Preheat your air fryer to 350ºF. 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.
- Bake for about 5 minutes. Remove the cookies from the air fryer and let cool completely. Repeat withthe remaining dough.
- Set aside for assembly when cooled.
Frosting Instructions:
- Whip together the softened butter, softened cream cheese, and shortening until combined.
- Adding in 1 cup of the powdered sugar, slowly mix until all sugar is combined. Scrape downthe sides/bottom of the bowl from time to time.
- Add in the vanilla 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.
To Assemble:
- Take two similarly sized/shaped cookies, and on the bottom side of one of the pipe a nice thick layerof 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
- Cooking Spray
- Parchment Paper
Nutrition
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