These cookies take about five minutes to mix up, and you can air fry a few cookies in about 10 minutes. The cookies are incredibly good, even though they may look a little ugly. When you bite into them, you get a sweet, caramel, pumpkin hit that more than makes up for their appearance. The cookies are soft, just a little chewy, and include the requisite pumpkin spice. The addition of butterscotch morsels makes the cookies a little different from the usual versions with chocolate chips. I use half a cake mix to make a small batch of the cookies and save the remainder of the cake mix to use another day to make more cookies or some other project. If you want to use the whole cake mix, just double the rest of the ingredients and make a larger batch of cookies. You also can make just a few cookies, which is my preference (to avoid eating more cookies than I should), and stash the remainder of the dough in the refrigerator to air fry another day. The cookies are great with a cup of coffee or tea, and they make nice "kid cookies," especially with a big glass of milk. Enjoy!
Air Fryer Pumpkin-Oatmeal-Caramel Cookies -- Makes 12-15
1/3 cup of canola oil
1 large egg
1/2 cup of pumpkin puree
1/2 teaspoon of vanilla
1 teaspoon of pumpkin spice
1 1/2 cups of yellow cake mix
1/2 cup of quick oats
3/4 cup of butterscotch morsels
In a large bowl whisk together well the oil, egg, pumpkin puree, and vanilla. Stir in the the pumpkin spice and then stir in the cake mix gradually, about 1/2 cup at a time. Fold in the quick oats and the butterscotch morsels. Cut small pieces of baking parchment to fit your air fryer basket. Drop 1 1/2 tablespoon scoops of the dough onto the pieces of parchment, spacing the dough mounds at least an inch apart. With your fingers, flatten the dough mounds until they are about 1/4 - 1/2-inch thick. Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the dough at 320 degrees for about 10 minutes. Remove the cookies from the air fryer basket to cool and repeat the cooking process with the remaining dough or wrap up the dough well in plastic wrap and refrigerate it to make more cookies another day.
