Air Fryer Walnut Pumpkin Pie Cookies Recipes

AIR FRYER CINNAMON SPICE DONUT DROPS

Steps:

• Whisk together flour, sugar, spices, baking powder, and salt in a medium bowl.
• Cut the butter into small pieces and cut the butter into flour mixture using a pastry cutter. It should look like course cornmeal.
• Add the milk, and mix until dough forms a ball.
• On a floured surface, knead dough until smooth.
• Roll out 18 dough balls.
• Spray the bottom tray in air fryer with cooking spray to thoroughly coat.
• Place half the dough balls into the air fryer, keeping them spaced apart.
• Spray the donut drops with cooking spray and cook in air fryer for 10 minutes at 350 degrees F, or until they are puffed up and golden.
• Remove from air fryer to wire rack and allow to cool slightly. You can eat them as is, or continue with step 10.
• While the donut drops are still warm, dip the balls into melted butter and then roll in cinnamon sugar. Allow to cool completely and enjoy!

AIR FRYER PUMPKIN SEEDS

Steps:

• Carefully remove the pulp from the pumpkin and separate the pumpkin seeds from the pulp. Boil the seeds for a few moments in a pot of boiling water to help remove the pulp. You may need to run the seeds and any pulp through running water in a colander to help remove any remaining pumpkin flesh after boiling.
• Once the seeds have been cleaned, place the clean pumpkin seeds on a paper towel and allow them to dry.
• Preheat the Air Fryer to 370 degrees Fahrenheit. Prepare the air fryer basket with nonstick cooking spray if needed.
• Place the fresh pumpkin seeds in a large bowl and coat with olive oil. Once the seeds have been coated in oil, add the kosher salt and brown sugar. Toss until the seeds are fully coated.
• Place the prepared pumpkin seeds in a single layer in the prepared air fryer basket.
• Cook on 320 degrees Fahrenheit for 10-12 minutes, tossing the seeds halfway through cook time. Add an additional minute or two for more crispy homemade pumpkin seeds.

AIR FRYER WALNUT-PUMPKIN PIE COOKIES

Steps:

• Whisk pumpkin puree, sugar, walnuts, pumpkin pie spice, cinnamon, and vanilla together in a bowl until well blended.
• Place each of the 2 pie crusts on a lightly-floured surface, and roll out the dough thinly with a rolling pin. Using a 2 1/4-inch round biscuit or cookie cutter, cut each pie crust into 20 circles for a total of 40 circles.
• Fill 20 circles with about 1 teaspoon of the pumpkin filling, leaving 1/3 inch open around the edges. Do not overfill.
• Dip your finger in water and run it around the edge of each circle. Place a second pie crust circle on top. Press down the edges and crimp with a fork to seal. Whisk egg and water together in a small bowl. Brush the tops of the cookies with the egg mixture and sprinkle lightly with cinnamon sugar.
• Preheat the air fryer to 360 degrees F (180 degrees C).
• Place a batch of the cookies in the air fryer basket, leaving space around each for air circulation.
• Bake until golden brown, about 7 minutes, and remove to a rack to completely cool. Depending on the type and size of your air fryer, you may have to cook in batches, and your timing may vary, so keep your eye on them.
• Whisk 1/4 cup confectioners sugar, 1/2 tablespoon maple syrup, and milk together in a bowl to a drizzle consistency. If glaze is too thick, add a bit more maple syrup. If too runny, just add a little more confectioners' sugar. Drizzle the glaze over the cooled cookies, and allow the glaze to set before serving, about 30 minutes.