Pumpkin Pecan Polvorones

Happy Thanksgiving! I have been running around all week gathering ingredients to make many cookies and other baked goods. Not only for Thanksgiving, but also for the Cookies for Kids’ Cancer Bake Sale I am hosting on Friday and Saturday. Yesterday I made these delicious polvorones and also White Chocolate Cranberry Walnut Cookies which were amazingly mouthwatering as they came out of the oven, with the melted white chocolate chips oozing out. So needless to say I also did a lot of batter eating which is of course for research purposes only, and my absolute favorite part of baking! Sometimes I find myself debating if I like the cookie dough better than the cookies themselves, but that is a whole other issue.

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!

Makes about 32 polvorones

Recipe adapted from Kraft

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