Pumpkin Pecan Polvorones (Mexican Wedding Cookies)

Name: Pumpkin Pecan Polvorones (Mexican Wedding Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup melted coconut oil or room temperature butter; 1/2 cup pumpkin puree; 1/2 cup fine cane sugar; 1 teaspoon vanilla; 1 1/2 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/2 teaspoon salt; 1 slightly heaping cup raw pecans or raw pecan pieces; 2 cups whole wheat pastry flour; 1/2 cup powdered suga

Servings: persons

1/2 cup melted coconut oil or room temperature butter
1/2 cup pumpkin puree
1/2 cup fine cane sugar
1 teaspoon vanilla
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 slightly heaping cup raw pecans or raw pecan pieces
2 cups whole wheat pastry flour
1/2 cup powdered suga

1
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2
Lightly toast the pecans in a skillet over medium-low heat, stirring frequently, under they are nice and fragrant. Remove from heat. You can either use a food processor to finely chop the pecans (about 10 pulses should do it, don't blend so well that you end up with pecan butter) or finely chop the pecans with a chef's knife on a cutting board (you might want to let the pecans cool a little before chopping).
3
In a large bowl, beat the coconut oil or butter, pumpkin puree, cane sugar, vanilla, cinnamon, ginger, allspice and salt with an electric mixer on medium speed until light and fluffy. Since I used melted coconut oil, it didn't get light and fluffy but it did blend well (I wonder if it would get light and fluffy with solidified coconut oil at room temperature?). Gradually add the chopped pecans and flour, beating on low speed after each addition until well blended.
4
Using your hands, shape the dough into 1-inch balls. Place the cookies on the baking sheet, leaving about 1 1/2-inch space around each cookie (the cookies will not expand in size).
5
Bake for 14 to 15 minutes, until the bottoms of cookies are lightly browned. Let the cookies cool for 5 minutes on the baking sheet. Pour the powdered sugar into a small bowl and roll the warm cookies liberally to coat in powdered sugar. Taste, and if the cookies aren't quite sweet enough to delight, give them another roll in powdered sugar. Let the cookies cool on a wire rack.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup melted coconut oil or room temperature butter, 1/2 cup pumpkin puree, 1/2 cup fine cane sugar, 1 teaspoon vanilla, and more.

Yes, Pumpkin Pecan Polvorones (Mexican Wedding Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!