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Air Fryer Pumpkin Pie Spice Cookies

Air Fryer Pumpkin Pie Spice Cookies are the sort that will make you a bit nostalgic. Remember Archway Cookies? They used to make all sorts of cookies that, unfortunately for my waistline, I loved. Now the same variety of Archway cookies are hard to find, the result of the sale and resale of the company. The Air Fryer Pumpkin Pie Spice recipe I'm posting today will remind you of those Archway cookies of long ago. I don't recall a pumpkin pie spice version, but Archway certainly had spice and molasses cookies. My cookie recipe is reminiscent of both the spice and molasses cookies. I use pumpkin pie spice, not because it's trendy, but because it's easy. The recipe turns out cookies that are dense, deep, a little crunchy on the sides and bottoms, and soft on the top. Not soft and squishy, though. These little cookies have substance. They also have a nice melted sugar top, thanks to the magic of the air fryer. You can make the cookies immediately, but I suggest mixing up the batter and stashing it in the refrigerator for a few days. The flavor of the cookies improves with the refrigeration time. The cookies are great with a glass of milk, a cup of hot cider, or tea or coffee. They also are perfect alongside fruit or ice cream.


Air Fryer Pumpkin Pie Spice Cookies

Air Fryer Pumpkin Pie Spice Cookies -- Makes 12+


1 large egg

2 tablespoons of canola oil

2 tablespoons of molasses

1/3 cup of dark brown sugar

1/8 teaspoon of salt

3/4 cup of all-purpose flour

1/2 cup of whole-wheat flour

1/2 teaspoon of baking soda

2 1/2 teaspoons of pumpkin pie spice

1 teaspoon of fresh chopped/grated ginger (or use the squeeze bottle of the stuff, which

I do)

Sugar for sprinkling


In a medium bowl or measure combine the egg, oil, molasses, brown sugar, and salt and mix them well. Stir in the salt, flours, baking soda, spice, and ginger until thoroughly combined. Stash the dough in the refrigerator for a few days for best results. When you're ready to bake, cut squares of baking parchment paper to fit the bottom of your air fryer (6-7-inches square). Roll 1 1/2 tablespoons of dough into small balls and place two to four balls on each of the parchment squares (depending on how big your air fryer is--you'll need to leave at least an inch between the balls). Flatten the balls slightly with your hand and sprinkle the tops with a little sugar. Drizzle or spritz the tops of the sugared balls with a little water (not much! You don't want to flood the cookies, only moisten the tops). Bake the cookies, one sheet at a time, at 320 degrees for 10-12 minutes or until puffed and just barely firm to the touch. Remove the cookies and let them cool on their parchment sheet while you bake the remaining cookies. Alternatively, bake as many cookies as you want and stash the rest of the dough to bake another day.


Air Fryer Pumpkin Pie Spice Cookies


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