Pumpkin with Applesauce and Walnut Cookies are soft and cake-like, with crunchy walnuts, warm spices, and a powdered sugar coating. They bring two of my favorite fall ingredients together in one cookie. If you love baking this time of year, you can find more ideas in my Fall Cookies collection.
Baking in the fall has its own special smells, mostly apples and pumpkins. Combining both for this week's cookie felt like the perfect bite of fall. I used unsweetened applesauce and cut down on the sugar in these cookies since they are coated in powdered sugar before baking. For another cookie filled with fall apple flavor, try my Apple Cider Cookies with fresh apple and warm spices.
If you enjoy baking with applesauce, try my Applesauce and Walnut Cookies, which pair applesauce with cinnamon, walnuts, and a creamy applesauce icing.
For a pumpkin cookie with a cinnamon-sugar coating, try my Pumpkin Spice Snickerdoodle Cookies.
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A Quick Look: Pumpkin with Applesauce and Walnut Cookies
Recipe Name: Pumpkin with Applesauce and Walnut Cookies
Ready In: About 2 hours (including chill time)
Yield: 28 cookies
Texture: Soft and cake-like with crunchy walnuts
Flavor Profile: Pumpkin, applesauce, cinnamon, nutmeg, and allspice
Difficulty: Easy
Why You'll Love These Cookies
- Soft with a cake-like texture.
- This cookie has classic fall flavors of pumpkin and warm spices.
- The applesauce adds both moisture and apple flavor.
- It is rolled in powdered sugar for a sweet, crackled coating.
Ingredients You Will Need
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Unsweetened applesauce: This recipe uses unsweetened applesauce along with the pumpkin.
- Vanilla bean paste: You can substitute the same amount of vanilla extract.
- Walnuts: Use chopped walnuts so they are distributed throughout the dough.
- Powdered sugar: Roll the scooped dough in it before baking.
See the recipe card for full information on ingredients and quantities.
How to Make Pumpkin with Applesauce and Walnut Cookies
Prep
Step 1: Weigh or measure the granulated white and light brown sugars into a bowl and set aside.
Step 2: In another bowl, weigh or measure the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice, then run a whisk through to blend.
I buy my walnuts already chopped, but if you have walnut halves, chop them into smaller pieces.
Mix the Dough
Step 3: I start by cubing the butter into the mixer bowl to help bring it to room temperature.
Step 4: On medium speed, cream the butter until soft peaks form. This should take about 1 minute.
Step 5: Add the white and light brown sugars to the creamed butter and mix on medium speed for about 3 minutes. Scrape down the sides and bottom of the bowl.
Step 6: Add the egg, pumpkin puree, applesauce, and vanilla bean paste. Mix on medium speed for about 1 minute.
Step 7: The mixture may look uneven since the applesauce, pumpkin, and egg don't blend smoothly at first. Don't worry, the flour will bring everything together.
Step 8: Add the flour mixture about a third at a time on low speed. Mix only until the flour is incorporated. Try not to overmix, as it can make the cookies tough. Scrape along the bottom and sides to be sure all the flour is blended into the dough.
Step 9: Add the chopped walnuts and mix for about 10 to 15 seconds.
Step 10: Use a spatula to push the dough around and check that the nuts are evenly distributed.
Chill
Step 11: Cover and chill the dough for 1 hour. If it is still really soft after removing it from the refrigerator, place the bowl in the freezer for about 10 more minutes.
Scoop, Roll, and Bake
Step 12: Preheat the oven to 375°F (190°C) and line two cookie sheet pans with parchment paper.
Step 13: Add the powdered sugar to a shallow bowl. Use a medium cookie scoop to keep the dough balls the same size so the cookies bake evenly.
Step 14: Scoop a ball of cookie dough and drop it into the bowl of powdered sugar.
Step 15: Coat the ball of cookie dough until it is fully covered. I like the dough to be slightly soft so the sugar sticks better. This also helps create that nice crinkled look once baked.
Step 16: I add 12 coated balls evenly spaced onto the prepared cookie sheet pan.
Step 17: Bake 1 sheet pan at a time for 11-13 minutes. Move the cookies to a cooling rack once they are out of the oven.
Storage & Freezing
🫙🍪 Storage
Store the cooled cookies at room temperature in a container with a tight-fitting lid. Put parchment paper between the layers. In my kitchen, they keep for 5-7 days.
❄️ Freezing
Baked cookies: Cool completely, then freeze in an airtight freezer-safe container with parchment paper between the layers for up to 2 months. Thaw at room temperature. The cookies may become softer or slightly sticky, and the powdered sugar coating may lose some of its white, crackled appearance.
Cookie dough: Chill the dough as directed, then scoop into balls without coating them in powdered sugar. Freeze on a lined sheet pan until firm, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, roll in powdered sugar, and bake as directed. Try a few first, since freezing may affect how the cookies spread.
A note about freezing: I don't typically freeze my cookies or cookie dough, so the freezing information provided here has not been personally tested in my kitchen.
Looking for substitutions or freezing tips? Choose an option below for additional guidance.
FAQs
Absolutely. Pecans will give you a softer crunch and a slightly buttery flavor that goes beautifully with pumpkin.
The powdered sugar gives these cookies their sweet coating and helps the cracks stand out as they bake.
Chilling firms up this soft dough so it is easier to scoop and coat in powdered sugar. If it is still too soft after 1 hour in the refrigerator, place it in the freezer for about 10 more minutes.
Enjoy More Apple or Pumpkin Cookies
If you tried this Pumpkin with Applesauce and Walnut Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Pumpkin with Applesauce and Walnut Cookies
Ingredients
- ½ cup (113.5 g) Butter unsalted and softened
- ⅔ cup (133.33 g) Granulated sugar white
- ½ cup (110 g) Light brown sugar
- 1 Egg
- 1 teaspoon Vanilla bean paste
- ½ cup (122 g) Unsweetened applesauce
- ½ cup (122.5 g) Pumpkin puree
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon Ground cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Allspice
- ½ teaspoon Kosher Salt
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 cup (117 g) Chopped walnuts
- ½ cup (60 g) Powdered sugar To coat cookie balls
Instructions
- Weigh or measure the granulated and light brown sugars into a small bowl and set aside. In another bowl, weigh or measure the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Whisk to combine.
- Cube the softened butter into a mixer bowl. Cream on medium speed until soft peaks form, about 1 minute. Add the sugars and mix on medium speed for 3 minutes. Scrape down the sides and bottom of the bowl, then mix for another 30 seconds.
- Add the egg, vanilla bean paste, pumpkin puree, and applesauce. Mix on medium speed until combined, about 1 minute. The mixture may look uneven at this stage, but it will come together once the flour mixture is added.
- Scrape down the bowl, then add the dry ingredients about a third at a time on low speed. Mix just until incorporated. Use a spatula to scrape the sides and bottom of the bowl to check for any remaining flour. Add the chopped walnuts and mix for about 15 seconds. Cover and refrigerate for 1 hour.
- Preheat the oven to 375°F (190°C). Line 2 sheet pans with parchment paper and have a medium cookie scoop ready. Bake 1 sheet pan at a time.
- Use a medium cookie scoop to scoop the dough into balls. Roll each ball in powdered sugar until fully coated, then place on a prepared sheet pan, spacing 12 balls evenly on a half-sheet pan. Bake for 11-13 minutes, then transfer the cookies to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Cheryl says
These cookies are Dangerously Addicting Delicious! I as well as all my friends love these cookies!
Barbara says
Oh Cheryl, I am so glad you found a cookie you love. Have a Happy Holiday!!!! - Barbara