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.
Recipe adapted from Kraft’s recipe for Mexican wedding cookies.
Yields 18 to 20 cookies.
Recommended baking tunes: Grizzly Bear’s Shields (listen on Spotify).
Make it vegan: Be sure to use the coconut oil instead of regular butter.
Recipe from Cookie and Kate: https://cookieandkate.com/pumpkin-pecan-polvorones-mexican-wedding-cookies/