Pumpkin Polvorones Mexican Wedding Cookies

Pumpkin Polvorones Mexican Wedding Cookies are a delightful treat that brings a touch of warmth and nostalgia to any gathering. With the rich flavors of pumpkin and traditional spices, these cookies are perfect for fall celebrations or simply enjoying with a cup of tea. Their crumbly texture and sweet, powdery finish make them irresistibly delicious. Plus, they are a fun twist on classic Mexican wedding cookies, showcasing the essence of autumn in every bite!

What You’ll Need for Pumpkin Polvorones

To whip up these delightful cookies, gather the following ingredients:

• 1/2 cup (120 ml) room-temperature virgin coconut oil or unsalted butter
• 1/2 cup (120 g) pumpkin purée
• 1/2 cup (100 g) cane sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 1/2 teaspoons (7.5 g) ground cinnamon
• 1 teaspoon (2 g) ground ginger
• 1/4 teaspoon (1.25 g) ground allspice
• 1/2 teaspoon (3 g) fine salt
• 1 slightly heaping cup (120 g) raw pecans, chopped
• 2 cups (250 g) whole wheat pastry flour or regular whole wheat flour or all-purpose flour
• 1/2 cup (60 g) powdered sugar for dusting

How to Make Pumpkin Polvorones

Follow these easy steps to create your Pumpkin Polvorones:

1. Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.

2. In a skillet over medium-low heat, lightly toast the pecans until they become fragrant. This usually takes about 5 minutes.

3. Remove the skillet from the heat and let the pecans cool. Once cool, finely chop them.

4. In a large bowl, combine the coconut oil or butter, pumpkin purée, cane sugar, vanilla extract, cinnamon, ginger, allspice, and salt. Beat these ingredients together until the mixture is light and fluffy.

5. Gradually add the chopped pecans and flour to the mixture. Beat on low speed until everything is well blended.

6. Shape the dough into 1-inch balls and place them on the prepared baking sheet, leaving some space between each cookie to allow for spreading.

7. Bake the cookies for about 14 to 15 minutes, or until the bottoms are lightly browned.

8. Once done, let the cookies cool on the baking sheet for about 5 minutes before rolling them in powdered sugar. Then, transfer them to a wire rack to cool completely.

9. Store your Pumpkin Polvorones in an airtight container at room temperature for up to 5 days, or freeze them for several months to enjoy later!

How to Serve Pumpkin Polvorones

These delightful cookies are best served at room temperature. To impress your guests, arrange them on a beautiful platter dusted with a bit more powdered sugar. They pair wonderfully with a hot cup of coffee or spiced chai tea. Consider serving them at your next gathering, holiday party, or even as a special treat during a cozy night in.

Make It Your Own

Here are some tips and variations to customize your Pumpkin Polvorones:

• Add chocolate chips to the dough for a sweet surprise in every bite.
• For an extra flavor boost, sprinkle some chopped cranberries or raisins into the mixture.
• Feel free to experiment with the spices – a bit of nutmeg or cloves can add a new twist!

Pumpkin Polvorones FAQs

Q: Can I use a different type of oil instead of coconut oil?
A: Yes, you can use any neutral-flavored oil if you prefer, but coconut oil adds a unique touch!

Q: How can I make these cookies gluten-free?
A: Substitute the whole wheat flour with a gluten-free flour blend, and the results should be just as delicious!

Q: How do I store leftover cookies?
A: Keep them in an airtight container at room temperature for up to 5 days, or freeze them for a longer shelf life.

Give these Pumpkin Polvorones a try, and watch them become a new favorite in your cookie repertoire! Enjoy the flavors and joy they bring to each delightful bite!

Print Recipe

Pumpkin Polvorones

Delightful pumpkin-flavored cookies that are crumbly, sweet, and perfect for fall celebrations.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Dessert, Snack

Cuisine: American, Mexican

Keyword: cookies, Desserts, Fall Recipes, Mexican Wedding Cookies, Pumpkin Polvorones

Servings: 24 cookies

Calories: 150kcal

Ingredients

For the cookie dough

• 1/2 cup room-temperature virgin coconut oil or unsalted butter
• 1/2 cup pumpkin purée
• 1/2 cup cane sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon fine salt
• 1 cup raw pecans, chopped slightly heaping cup
• 2 cups whole wheat pastry flour or regular whole wheat flour or all-purpose flour

For dusting

• 1/2 cup powdered sugar for dusting

Instructions

Preparation

• Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
• In a skillet over medium-low heat, lightly toast the pecans until they become fragrant, about 5 minutes.
• Remove the skillet from the heat and let the pecans cool. Once cool, finely chop them.
• In a large bowl, combine the coconut oil or butter, pumpkin purée, cane sugar, vanilla extract, cinnamon, ginger, allspice, and salt. Beat until the mixture is light and fluffy.
• Gradually add the chopped pecans and flour to the mixture. Beat on low speed until well blended.
• Shape the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each cookie.

Baking

• Bake the cookies for about 14 to 15 minutes, or until the bottoms are lightly browned.
• Once done, let the cookies cool on the baking sheet for about 5 minutes before rolling them in powdered sugar.
• Transfer them to a wire rack to cool completely.

Notes

Store your Pumpkin Polvorones in an airtight container at room temperature for up to 5 days, or freeze them for several months. Consider adding chocolate chips or dried fruits for extra flavor.