Polvorones Cookies are soft, crumbly, and melt-in-your-mouth treats with a rich, nutty flavor from toasted pecans. Each bite also delivers a spiced pumpkin taste perfect for fall cravings!
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Why You’ll Love This Recipe
Originating in Mexico, these Polvorones Cookies, also known as Vegan Pumpkin Pecan Wedding Cookies, are a sweet, delicious, and crumbly cookie. This holiday delight is a twist on the traditional polvorón, with pumpkin and pecan flavors. By using coconut oil and plant-based ingredients, the recipe retains the original cookie's crumbly, nutty, and sweet flavor while being totally vegan.
The cookies are generously dusted with powdered sugar, giving them their unique snowy appearance and sweet taste. This is an easy and beginner-friendly cookie recipe in which you just have to toast, mix, mold, bake, and coat. Try this recipe for your next fall or wedding party snacks and desserts!
Ingredients
Listed below are all the ingredients you will need:
- Pecan pieces
- Coconut oil
- Pumpkin puree
- Powdered sugar
- Pumpkin spice blend
- Pure vanilla extract
- Salt
- All-purpose flour
See recipe card for quantities.
Instructions
Toast the Pecans
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a cookie sheet.
2. Chop pecans finely and spread in an even layer on the baking sheet.
3. Then toast for 4–5 minutes, or until fragrant but not too dark. Remove and cool slightly. Leave the oven on.
Make the Dough
4. In a large bowl, whisk together pumpkin puree, ½ cup + 2 tablespoons (71g) of the powdered sugar, vanilla extract, and coconut oil until pale and fluffy.
The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.
5. Add pumpkin spice blend and salt; stir to combine.
6. Fold in flour until completely incorporated and no lumps remain.
7. Fold in toasted pecans. The dough will be slightly crumbly but should hold its shape when rolled.
Shape and Bake
8. Scoop 1–2 tablespoon-sized portions and roll into balls using your hands.
9. Place on the parchment-lined baking sheet (can be reused from toasting the pecans). Repeat with the remaining dough.
Cookies will not spread, so they can be placed quite close together.
10. Bake for 14–15 minutes, until bottoms are lightly golden and cookies feel firm (you can even pick one up to check).
11. Remove from oven and let cool for 5 minutes.
Coat in Powdered Sugar
12. Place the remaining ½ cup (57g) of powdered sugar in a small bowl.
13. While still warm (but not hot), roll each cookie in the powdered sugar (or with sprinkles) until fully coated.
14. Set aside to cool completely before serving!
Substitutions & Variations
- Ingredient Swap
Swap pecans for walnuts or almonds.
You can also use vegan butter instead of coconut oil. - Variation
No pumpkin puree? Use mashed banana or applesauce. - Mistake to Avoid
Don’t overbake them or they’ll lose their soft texture. - Storage Tips
- They don’t freeze well. Best to eat fresh or store in a sealed container.
- Store at room temperature for up to 5 days in an airtight jar to keep them soft and crumbly.
FAQs
Polvorones Cookies
Ingredients
- 1 cup (110g) Pecan pieces
- ½ cup (120g) Coconut oil soft or melted and cooled
- ½ cup (130g) Pumpkin puree chilled
- 1 cup + 2 tablespoons (128g) Powdered sugar divided
- 1 ½ teaspoons (3g) Pumpkin spice blend
- 1 teaspoon (5ml) Vanilla extract
- ½ teaspoon (3g) Salt
- 2 cups (240g) All-purpose flour
Instructions
Toast the Pecans:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Chop pecans finely and spread in an even layer on the baking sheet.
- Toast the pecans for 4–5 minutes, or until fragrant but not too dark. Remove from oven (leave oven on) and allow to cool.
Make the Dough:
- In a large bowl, whisk together the pumpkin puree, ½ cup + 2 tablespoons (71g) powdered sugar, vanilla extract, and coconut oil until pale and fluffy. The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.
- Add pumpkin spice blend and salt; stir to combine.
- Fold in flour until completely incorporated and no lumps remain.
- Fold in toasted pecans. The dough will be crumbly but should hold shape when rolled.
Shape and Bake:
- Scoop 1–2 tablespoon-sized portions of the mixture and roll into balls using your hands.
- Place on the parchment-lined baking sheet (can be reused from toasting the pecans). Repeat with the remaining dough.These cookies won’t spread, so you can space them closely.
- Bake for 14–15 minutes, until bottoms are lightly golden and cookies feel firm (you can even pick one up to check).
- Remove from oven and let cool for 5 minutes.
Coat in Powdered Sugar:
- Place the remaining ½ cup (57g) of powdered sugar in a small bowl.
- While still warm (but not hot), roll each cookie in the powdered sugar until fully coated.
- Set aside to cool completely before serving.
Notes
Watch The Recipe Video!
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Recipes for Every Moment
Need a last-minute treat for a potluck or surprise guests? These Polvorones Cookies are quick to bake, look fancy, and melt in your mouth with every bite!
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Kian Cablinda says
This is something new. Can't wait to try it <3
Maisaci says
Can't wait to try this soon! 😋🤤
Dimple says
This is an interesting recipe!
Lainey says
Thanks so much! 😊 I’m glad you found it interesting—hope you give it a try soon!