These pumpkin spice cookies are good. Really good. They are powdered sugar-dusted nuggets of goodness with tender, golden insides. I adapted them from a very basic recipe for polvorones, which I have always known as Mexican wedding cookies, a simple, not-too-sweet shortbread-like cookie made with nuts and no leavener.
Polvorones usually call for a good amount of butter, but I cut the butter in half in order to incorporate pumpkin purée. I also swapped in coconut oil for the remaining butter (since I like the taste and coconut goes well with pumpkin) and ended up with vegan cookies. The cookies are a little less crumbly than their all-butter counterparts, but I loved them nonetheless. Don’t have coconut oil? Go for butter instead. Either way, definitely make these cookies.
Make it vegan: Be sure to use the coconut oil instead of regular butter.
