Pumpkin and applesauce with a little allspice creates wonderful spice cookies!
Prep Time20 minutesmins
Total Bake Time39 minutesmins
Chill time1 hourhr
Total Time1 hourhr59 minutesmins
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 28cookies
Calories: 145kcal
Ingredients
½cup(113.5g)Butter unsalted and softened
⅔cup(133.33g)Granulated sugar white
½cup(110g)Light brown sugar
1(1)Egg
1teaspoon(1teaspoon)Vanilla bean paste
½cup(122g)Unsweetened applesauce
½cup(122.5g)Pumpkin puree
2-½cups(312.5g)All-purpose flour
1teaspoon(1teaspoon)Ground cinnamon
½teaspoon(0.5teaspoon)Nutmeg
¼teaspoon(0.25teaspoon)Allspice
½teaspoon(0.5teaspoon)Kosher Salt
1teaspoon(1teaspoon)Baking powder
1teaspoon(1teaspoon)Baking soda
1cup(117g)Chopped walnuts
½cup(60g)Powdered sugarTo coat cookie balls
Instructions
Preheat the oven to 375° Line 2 sheet pans with parchment paper.
Weigh or measure the 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.
With a mixer, beat the sugars and the butter together until light and fluffy. On medium speed, add the egg, vanilla bean paste, pumpkin puree, and the applesauce and mix till blended*.
Scrape down the sides of the bowl and, at a low speed, gradually add the dry ingredients. Finally, add the chopped walnuts and mix for about 30 seconds. Once combined, cover and refrigerate for an hour.
Scoop out some cookie batter using a medium cookie scoop, and in your hands, make a ball. Add to a bowl with the powdered sugar and coat the ball. Then place on the cookie sheet pan. You can fit 12 balls on a pan. Bake for 12-13 minutes. Move to a cooling rack to cool. Enjoy!
Notes
*The mixture will have light-colored specks running through the whole batter this is only the small pieces of apple from the applesauce. Once the flour is added everything blends together.