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