Pumpkin Pecan Polvorones (Mexican Wedding Cookies)
Tender and nutty whole wheat pumpkin pecan cookies that are so simple to make. These little fall treats are vegan if you use coconut oil instead of butter, but if you are a butter lover or if that is all you have on hand, by all means go with the butter. Little hands might like to help roll the dough into balls, and since there are no eggs, you can savor a spoonful of dough without worries. I daresay these cookies might be better on day two.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup melted coconut oil or room temperature butter
- 1/2 cup pumpkin purée
- 1/2 cup fine cane sugar
- 1 teaspoon vanilla
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 slightly heaping cup raw pecans or raw pecan pieces
- 2 cups whole wheat pastry flour
- 1/2 cup powdered sugar