Pumpkin Pecan Mexican Wedding Cookies
Pumpkin Pecan Mexican Wedding Cookies, a simple and delicious no added dairy cookie made with pumpkin puree. Vegan Recipe.
Servings: 24
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
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
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.
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:
October 6, 2025*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 797IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg
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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