Fall is my favorite excuse to bake cookies that make the whole kitchen smell like warm spices and fireplaces. These Pumpkin with Applesauce and Walnut Cookies have everything I love about the season, from soft pumpkin dough to a hint of cinnamon and cloves and crunchy bits of walnut for texture. The applesauce keeps them tender, and rolling each cookie in powdered sugar gives them that irresistible crinkled look once baked.
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.
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Why You'll Love These Cookie
- 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.
- Butter unsalted
- Granulated sugar white
- Light brown sugar
- Egg
- Vanilla bean paste (or Vanilla extract)
- Unsweetened applesauce
- Pumpkin puree
- All-purpose flour
- Ground cinnamon
- Nutmeg
- Allspice
- Baking powder
- Kosher Salt
- Baking soda
- Chopped walnuts
- Powdered sugar To coat cookie balls
Vanilla Bean Paste vs. Vanilla Extract
You can use them interchangeably. There are, of course, differences, but knowing when to use each can help you make good choices for your baking needs. I found a great article that explains the process and the differences: Vanilla Bean Paste vs Vanilla Extract: Which One Should You Use?
If cost is a factor, the extract is usually more affordable, so keep that in mind when you are shopping.
Step-by-Step Instructions
Prep
Weigh or measure the granulated white and light brown sugars into a bowl and set aside. 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 chop but if you have the halves just chopped them into smaller pieces.
Mix the Dough
1. I start by cubing the butter into the mixer bowl to help bring it to room temperature.
2. On medium speed, cream the butter until soft peaks form. This should take about one minute.
3. Add the white and light brown sugars to the creamed butter and mix on medium speed for about three minutes.
4. Add the egg, pumpkin puree, applesauce, and vanilla bean paste. Mix on medium speed for about one minute.
5. 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.
6. 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.
7. Add the chopped walnuts and mix for about ten to fifteen seconds.
8. Use a spatula to push the dough around and check that the nuts are evenly distributed.
Chill the dough for one hour. If it is still really soft after removing it from the refrigerator, place the bowl in the freezer for about ten more minutes.
Shape and Roll
Preheat the oven to 375°F (190°C) and line two cookie sheet pans with parchment paper.
I use a shallow bowl and add the powdered sugar to it. Next, I use a medium size cookie scooper that will give me consistent size cookie balls.
9. Scoop a ball of cookie dough and drop it into the bowl of powdered sugar.
10. 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.
11. I add 12 coated balls evenly spaced onto the prepared cookie sheet pan.
Bake for 11-13 minutes. I move them to a cooking rack once they are out of the oven.
Enjoy!
FAQs
Absolutely. Pecans will give you a softer crunch and a slightly buttery flavor that goes beautifully with pumpkin.
It's what gives them a terrific crinkle look! The sugar melts and recrystallizes during baking, forming a soft, sweet crust.
I have them in a container that has a tight fitting lid. I also put parchment paper between the layers. They will last for 5-7 days.
Enjoy More Apple or Pumpkin Cookies
Recipe
Pumpkin with Applesauce and Walnut Cookies
Barbara HallWould you like to save this recipe?
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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 (1) Egg
- 1 teaspoon (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 (1 teaspoon) Ground cinnamon
- ½ teaspoon (0.5 teaspoon) Nutmeg
- ¼ teaspoon (0.25 teaspoon) Allspice
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Baking powder
- 1 teaspoon (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, set aside. In another bowl, weigh or measure the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, and run a whisk through to blend.
- Cube the butter into a mixer bowl and on a medium mixer speed cream the butter until it has soft looking peaks (about a minute). Add the sugars and mix for 3 minutes on a medium mixer speed. Scrape down the sides of the bowl and mix for another 30 seconds.
- Next, add the egg, vanilla bean paste, pumpkin puree, and applesauce, and mix until combined. You will see colored specks running through the whole mixture. Those are just tiny specks of apple from the applesauce. Once the flour is added, everything blends together smoothly.
- Scrape down the sides of the bowl and, at a low speed, add the dry ingredients about a third at a time. I take a spatula and scrape the sides and across the bottom of the bowl to make sure the flour has been incorporated. Finally, add the chopped walnuts and mix for about 15 seconds. Once combined, cover and refrigerate for an hour.
- Preheat the oven to 375°F (190°C) Line 2 sheet pans with parchment paper. Grab a medium cookie scooper and you are all set.
- I like using the cookie scooper since it will make the balls for me. Add a ball of cookie dough to the bowl with the powdered sugar and coat the ball. Then place on the cookie sheet pan. You can fit 12 balls on a half-sheet pan. Bake for 11-13 minutes. Move to a cooling rack once out of the oven.
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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