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. 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.
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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.
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