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Polvorones Cookies served on a white plate
5 from 4 votes
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Polvorones Cookies

These Polvorones Cookies are crumbly, nutty, and melt-in-your-mouth treats packed with pumpkin flavors — perfect for vegan fall or holiday snacks or desserts!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Cookies, Dessert, Snack
Cuisine: Mexican, Spanish, Vegan
Servings: 24 cookies
Calories: 228kcal
Author: Lainey

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

If you don’t have a pumpkin spice blend, use:
½ tsp/1g cinnamon
½ tsp/1g ground ginger
¼ tsp/ ½ g ground nutmeg
¼ tsp/ ½ g ground cloves
Serving: 1gCalories: 228kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 41mgPotassium: 72mgFiber: 2gSugar: 12gVitamin A: 773IUVitamin C: 0.3mgCalcium: 11mgIron: 1mg

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