Pumpkin Pecan Polvorones

I have been waiting to make these Pumpkin Pecan Polvorones for Thanksgiving for quite a while now and they turned out a lot better than I could have imagined. I kept having to remind myself  that they are for my friends and family after Thanksgiving dinner, but eating two or three doesn’t hurt right? These were very easy and simple to make and could be a great vegan option if you opt out the butter and replace it with coconut oil.

Pumpkin Pecan Polvorones

  • ½cup (1 stick) room temperature butter
  • ½cup pumpkin purée
  • ½cup light brown sugar
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon ground ginger
  • ½ ground allspice
  • ½ teaspoon salt
  • 1 full cup of raw pecans
  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
Pre heat the oven to 350ºF and line a cookie sheet with parchment paper. Lightly toast the pecans in a skillet until fragrant; remove from heat and finely chop the pecans in a food processor, be careful not to chop too much because you don’t want to end up with pecan butter. In a large bowl blend the butter, light brown sugar, pumpkin purée, vanilla, cinnamon, allspice, ginger and salt and mix with an electric mixer on medium speed until you have a well blended combination. Gradually add the flour and chopped pecans on low speed. Roll the dough into 1 inch balls and place on cookie sheet (remember these cookies will not expand). Bake for 13-15 minutes or until the bottom of the cookies are lightly browned. Let the cookies cool for 3-5 minutes, place the powdered sugar in a bowl and roll them into the powder until completely covered. Let cool and enjoy!

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