These Pumpkin Pecan Mexican Wedding Cookies are the perfect combination of fall flavors in a holiday inspired cookie.
Made with pumpkin puree and pecans, these cookies full of fall flavors and have a melt in your mouth texture in every bite!
What you will read about in this recipe.
What makes Mexican Wedding Cookies so good?
Mexican wedding cookies are a classic cookie known for its tender soft texture and sweet powdered sugar coating.
I like that fall and vegan twist this cookie takes thanks to the pumpkin puree that is used instead of butter.
Have you tried my recipe for Vegan Pumpkin Bread ?
That fall inspired bread is made with oat milk and is topped with a sweet glaze. Both this recipe for Mexican wedding cookies and that recipe for bread are great tasting dairy free recipes that are made with pumpkin puree.
Pecan pieces are used in this recipe for flavor and to give these cookies a small crunchy element. You can find pecan pieces here.
What you need to make dairy free Mexican wedding cookies.
- Pecans Use pecan pieces that have been chopped into smaller pieces.
- Coconut Oil Soft or melted and then cooled to room temperature.
- Pumpkin Puree. Use canned pumpkin puree that has been refrigerated.
- Powdered Sugar
- Pumpkin Pie Spice
- Vanilla Extract.
- Flour.
- For the coating you will need additional powdered sugar.
How to make Vegan Mexican Wedding Cookies
- Prep Time: 20 minutes .
- Bake Time: 15 minutes .
- Servings: 24 cookies .
- How to Serve: Serve with vegan milk or coffee.
- Notes: You will need a rimmed baking sheet, mixing bowls, and a whisk .
- Pecans. To toast your pecans, start by preheating your oven to 350°F and lining your baking sheet with parchment paper or a baking mat. Evenly spread the pecans over the baking sheet and then toast the pecans until fragrant (about four to five minutes). Allow the pecans to cool to room temperature.
- Dry ingredients. In a medium bowl, use a whisk to combine together the pumpkin pie spices and flour.
- Wet Ingredients. In a large mixing bowl, beat or mix together the cold pumpkin puree, vanilla extract, softened coconut oil, and the powdered sugar until combined.
- Combine Use a rubber spatula or similar item to fold in the dry ingredients from the medium bowl and then to toasted pecans.
- Shape. Use a small cookie scoop to scoop out the cookie dough and then roll the dough between your hands into a ball. You can place the formed dough balls onto the baking sheet about a half inch apart from one another.
- Bake. Bake the cookies until firm and beginning to turn golden brown on the bottom ( about 14-15 minutes). Then allow the cookies to cool on the baking sheet for five minutes.
- Coat. Place the remaining powdered sugar into a shallow bowl. Then roll the cookies in the powdered sugar until coated.
Tips for making the best Mexican Wedding Cookies.
Using canned pumpkin puree is an easy way to make this recipe. If you pumpkin puree seems very water, you can try simmering it over medium heat for a few minutes and then allow it to get to room temperature before refrigerating it.
More helpful tips for you.
- Refrigerating the pumpkin puree is an important step in this recipe as it allows the pumpkin puree to firm up making it easy to roll the cookies into shape. Pumpkin puree that has not been chilled will cause the cookie dough to be loose, making it more difficult to form a ball.
- Your cookie dough may seem to be slightly crumbly when you go to roll it into shape. This is normal and desired as long as it can hold its shape.
- Lastly, the cookies should still be warm to touch when you roll them in the powdered sugar. This will help the powdered sugar stick to the cookie.
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How to store Mexican Wedding Cookies
Once the cookies have fully been coated in the powdered sugar and they have fully cooled, they can be stored in an airtight container. When properly stored, Mexican Wedding cookies should keep for up to a couple of weeks at room temperature. When storing in layers, it is recommended that you use parchment paper between the layers.
Here are some more dairy free recipe ideas for you.
Print the recipe for Pumpkin Pecan Mexican Wedding Cookies
Pumpkin Pecan Mexican Wedding Cookies
Equipment
Ingredients
- 1 cup Pecans -- Chopped
- 1½ tsp Pumpkin Pie Spice
- 2 cups Flour.
- ½ cup Pumpkin Puree. --Refrigerated.
- 10 tbsp Powdered Sugar -- ½ cup + 2 tbsp
- ½ cup Coconut Oil --Soft or melted and then cooled to room temperature.
- 1 tsp Vanilla Extract.
- ½ cup Powdered Sugar --For the coating
Instructions
- Pecans. To toast your pecans, start by preheating your oven to 350°F and lining your baking sheet with parchment paper or a baking mat. Evenly spread the pecans over the baking sheet and then toast the pecans until fragrant (about four to five minutes). Allow the pecans to cool to room temperature.
- Dry ingredients. In a medium bowl, use a whisk to combine together the pumpkin pie spices and flour.
- Wet Ingredients. In a large mixing bowl, beat or mix together the cold pumpkin puree, vanilla extract, softened coconut oil, and the powdered sugar until combined.
- Combine Use a rubber spatula or similar item to fold in the dry ingredients from the medium bowl and then to toasted pecans.
- Shape. Use a small cookie scoop to scoop out the cookie dough and then roll the dough between your hands into a ball. You can place the formed dough balls onto the baking sheet about a half inch apart from one another.
- Bake. Bake the cookies until firm and beginning to turn golden brown on the bottom ( about 14-15 minutes). Then allow the cookies to cool on the baking sheet for five minutes.
- Coat. Place the remaining powdered sugar into a shallow bowl. Then roll the cookies in the powdered sugar until coated.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.
originally posted:
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Pumpkin Pecan Mexican Wedding Cookies, a simple and delicious no added dairy cookie made with pumpkin puree. Vegan Recipe.
Please see recipe post for further details on this recipe.