Pretty and delicious, these Pumpkin and Pecan Polvorones have all the flavors of the season. Similar to Mexican Wedding Cookies, these dainty little cookies are made with pumpkin puree and pecans.
Polvorones are also known as Mexican Wedding Cookies and they’re a treat my family and I usually make every Christmas. Polvorones are crumbly and buttery and they melt in your mouth. They’re easy to make but are so pretty and delicate, they look as if you spent hours in the kitchen. I decided to take this favorite recipe of mine and incorporate pureed pumpkin and chopped pecans into the batter. The pumpkin gives the cookies a pretty orange color with little bits of brown pecans peeking through when you take a bite. To enhance the flavor of the pumpkin, I added a blend of ground cinnamon, nutmeg, ginger and allspice which also adds a sweet spiciness.
I shape the dough into 1-inch balls and place them on a baking pan to bake in the oven for about 15 minutes. After I remove the cookies from the oven, I toss them in a bag of powdered sugar and mix them around a bit. Since the cookies are still warm, the powdered sugar sticks to the surface.
These cookies are delicate, delicious and perfect for fall baking.
Pumpkin and Pecan Polvorones
- 1/2 cup butter room temperature
- 1/2 cup pumpkin puree
- 1/2 cup Imperial Sugar Granulated Sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup raw pecan pieces
- 1 cup powdered sugar
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or use silpat.
- In a large mixing bowl, blend together the butter, pumpkin puree and sugar until light and fluffy, about 2 minutes.
- Add in the vanilla, cinnamon, ginger, nutmeg, allspice and salt and mix well.
- Slowly mix in the flour and until just incorporated.
- Fold in the pecan pieces.
- Using your hands, shape the dough into 1-inch balls. Place the cookies on the baking sheet, spaced about 1 1/2-inches apart.
- Bake for 15 minutes, until bottoms of cookies are lightly browned. Let the cookies cool on the baking sheet for 5 minutes.
- Pour the powdered sugar in a large Ziplock bag. Add the cookies in batches to the bag, seal the bag and shake the bag up and down so that the powdered sugar generously covers all of the cookies.
- Place the cookies on a wire rack to cool completely.
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