Instant Pot Pumpkin Butter Cookies Recipe
Easy pumpkin butter cookies baked right in an air fryer loaded with butterscotch and pumpkin flavor!
Servings: 12
Ingredients
- ¼ cup pumpkin puree
- ½ cup pumpkin butter
- ½ cup butter
- 2 ¾ cup flour
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 tsp vanilla extract
- ¼ cup butterscotch morsels
- 1 tbsp powdered sugar
Instructions
- Add all dry ingredients except butterscotch to a bowl and stir to combine.
- Using a stand or hand mixer, cream pumpkin butter and butter together.
- Add pumpkin puree and vanilla and blend.
- Add dry ingredients and mix on medium speed until dough ball forms.
- Fold butterscotch morsels into dough.
- Using an ice cream or cookie scoop, form dough into 1" balls.
- Use a fork to gently flatten balls.
- Place in air fryer at 350 for 8 minutes.
- Repeat until all cookies are baked.
- Allow cookies to cool for 5 minutes before removing.
- Enjoy!
Nutrition
Serving: 1g | Calories: 251kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 187mg | Fiber: 1g | Sugar: 18g
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