Home » Holiday Vegan Recipes » Vegan Snowball Cookies (Pumpkin Pecan Polvorones)

Vegan Snowball Cookies (Pumpkin Pecan Polvorones)

As we step into the holiday season, what better way to celebrate than with a batch of freshly baked Vegan Snowball Cookies? Infused with the rich flavor of pumpkin and spices? These cookies are more than just a treat; they’re a celebration of the season’s best flavors.

pumpkin spice snowball cookies

Snowball cookies, also known as Mexican wedding cookies or Polvorones. Each bite is a journey through the comforting taste of pumpkin, the richness of pecans, and the classic snowball cookie’s delicate sweetness.

Perfectly suited for holiday gatherings, gift exchanges, or just a cozy night in, these pumpkin snowball cookies embody the essence of homemade joy! 

VEGAN SNOWBALL COOKIES – WHY YOU’LL LOVE THIS RECIPE

pumpkin snowball cookies
  • They’re easy to make and great for bakers of all levels.
  • The combination of pecans and pumpkin creates an irresistible flavor.
  • Experience the melt-in-your-mouth feel with a balance of light and fluffy inside and slightly golden-brown outside.
  • These cookies are an ideal treat for festive gatherings and holiday joy.
  • Both vegans and non-vegans will love these delicious cookies.

INGREDIENTS

Makes: 24 cookies | Prep Time: 20 minutes | Bake Time: 15 minutes| Total Time: 35 minutes

vegan russian tea cookies
  • 1 cup/110g pecan pieces
  • ½ cup/120ml coconut oil, soft or melted and cooled
  • ½ cup/130g pumpkin puree, chilled
  • 1 cup + 2 tablespoon /128g powdered sugar, divided
  • 1 ½ tsp/3g pumpkin spice blend
  • 1 tsp/5ml vanilla extract
  • A pinch of salt
  • 2 cups/240g all-purpose flour

HOW TO MAKE VEGAN SNOWBALL COOKIES

vegan russian tea cookies recipe

1. Preheat oven to 350°F/175 C. Line a baking sheet with parchment.

Chop pecans finely. Spread in an even layer on the baking sheet and toast for 4-5 mins, until fragrant but not dark. Remove from oven (leave oven on) and allow to cool.

2. In a large mixing bowl, combine pumpkin puree, ½ cup + 2 tbsp/71g powdered sugar, vanilla extract, and coconut oil. Whisk until pale and fluffy. The chilled pumpkin will re-solidify the coconut oil, giving the cookies a crumbly texture.

3. Add the pumpkin spice blend and salt. Stir to combine.

4. Add the flour until completely incorporated and no lumps remain. Fold in the toasted pecans. The dough will be slightly crumbly, but able to hold its shape when rolled into a ball.

vegan snowball

5. Scoop 1-2 tbsp/15-30ml size amounts of mixture and roll into balls between your hands before placing on the parchment-lined baking sheet (can be reused from toasting the pecans). Repeat with the remaining dough. Cookies will not spread, so they can placed quite close together.

6. Bake for 14-15 minutes until firm and just beginning to brown on the bottom (you can even pick one up to check). Remove from oven and allow to cool for 5 minutes.

7. Place the remaining ½ cup/57g of powdered sugar in a small bowl. While still warm (but not hot), roll them in the powdered sugar until well coated.

8. Set aside to cool completely before eating. Store in an airtight container at room temperature for up to 5 days.

Notes: 

If you don’t have a pumpkin spice blend you can use:

  • ½ tsp/1g cinnamon
  • ½ tsp/1g ground ginger
  • ¼ tsp/ ½ g ground nutmeg
  • ¼ tsp/ ½ g ground cloves

TIPS, VARIATIONS, AND SUBSTITUTIONS

vegan snowball recipe
  • Vegan Butter – Substitute coconut oil with vegan butter to add a richer, more buttery flavor to your cookies.
  • Almond flour, coconut flour, or a gluten-free flour mix – You can use gluten-free flour for a GF version. Almond flour or coconut flour would work well too, but remember, the dough will look and taste different.
  • Walnuts, hazelnuts, or almonds – While pecans are suggested, feel free to use walnuts, hazelnuts, or even almonds for different flavors and textures.
  • Almond extract, spices like cinnamon or nutmeg – Consider adding almond extract or spices like cinnamon or nutmeg for a more complex flavor profile, making them even more suitable for festive occasions.
  • Serve with Beverages – These cookies pair wonderfully with tea or coffee, making them a delightful snack.
  • Mixing Methods – Use a mixer or stand mixer on low speed to combine ingredients. This ensures a smooth cookie dough without overmixing, which can lead to hard cookies.
  • Cooling Process: Ensure to let the cookies cool completely before serving to maintain their shape. This is crucial, especially if using gluten-free flour, as these cookies might be more fragile when hot.

HOW TO STORE VEGAN SNOWBALL COOKIES

❄️ At Room Temperature:

  • Once the cookies have completely cooled, store them in an airtight container.
  • They will stay fresh for up to 5 days when kept at room temperature.
  • Ensure the container is sealed well to maintain its texture and flavor.

❄️ In the Refrigerator:

  • For longer storage, you can keep the cookies in the refrigerator.
  • Place them in a sealed container to prevent them from absorbing any odors.
  • They can last up to 10 days when refrigerated.

❄️ Freezing for Extended Storage:

  • These cookies freeze well. Place them in a freezer-safe bag or container.
  • Separate layers of cookies with parchment paper to prevent sticking.
  • They can be stored in the freezer for up to a month.
  • To enjoy, simply thaw at room temperature for a few minutes before serving.

❄️ Additional Tips:

  • Avoid storing the cookies in a warm or humid environment as it can affect their texture.
  • If you’ve rolled them in powdered sugar, you may need to re-roll or lightly dust them before serving if the sugar gets absorbed.

By following these storage tips, you can enjoy your pumpkin snowball cookies for a longer period, making them a convenient and delightful treat for various occasions.

MORE COOKIE RECIPES

Are you a fan of baking and trying out new cookie recipes? If you’re looking for more delicious vegan recipes, here are a couple of fantastic recipes to try:

  1. Vegan Ginger Cookies: These delightful cookies offer a perfect balance of spicy and sweet, featuring simple ingredients and a chewy texture. They’re great for those who love gingerbread or Russian tea cakes.
  2. Vegan Walnut Cookies: These cookies are a must-try for nut lovers. They combine the rich taste of walnuts with the sweetness of chocolate, making them an excellent choice for Christmas cookies or even as Mexican wedding cookies.
  3. Pecan Pie Thumbprint Cookies: These elegant pie cookies have the same rich and nutty taste that we all love about the pie version. Between the gooey caramelized syrup and the tender pecans, there is just nothing better.

These recipes are gluten-free adaptable and can use gluten-free flour. They are perfect for baking for 14-16 minutes until lightly golden and can be enjoyed rolled in powdered sugar.

Remember to measure the flour accurately and to let the cookies cool completely before serving. Happy Baking! 🙂

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mexican wedding cookies vegan

FREQUENTLY ASKED QUESTIONS

1. Can I Make These Cookies Gluten-Free?

Yes! For a gluten-free version, simply replace regular flour with gluten-free flour or almond flour. Note that the texture might be slightly different, but they will still be delicious.

2. How Long Should I Bake the Cookies?

Bake the cookies for 14-15 minutes or until the bottoms are slightly golden brown. Remember to let them cool completely on the baking sheet before moving them.

3. Can These Be Made into Wedding or Holiday Cookies?

Absolutely! These cookies are perfect as wedding cookies or holiday cookies. Roll them in powdered sugar to give them a festive look or decorate them with edible glitter for a special occasion like a Mexican wedding.

4. What If My Cookies Don’t Seem to Set After Baking?

If they seem too soft immediately after baking, don’t worry. Let the cookies cool for 10 minutes on the baking sheet, as they will firm up as they cool.

5. Any Tips for First Timers?

Don’t overmix the dough, and if using a small cookie scoop, make sure not to scoop too much dough. Aim for consistency in size for even baking.

pumpkin spice snowball cookies

Pumpkin Snowball Cookies

Pumpkin Snowball Cookies are infused with the rich flavor of pumpkin and spices. These cookies are more than just a treat; they're a celebration of the season's best flavors.
5 from 3 votes
Print Rate
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 34 cookies
Calories: 108kcal
Author: SHU-CHUN

Ingredients

  • 1 cup pecan pieces
  • ½ cup coconut oil soft or melted and cooled
  • ½ cup pumpkin puree chilled
  • 1 cup + 2 tbsp powdered sugar divided
  • tsp pumpkin spice blend
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 cup all-purpose flour

Instructions

  • 1. Preheat oven to 350°F/175 C. Line a baking sheet with parchment. Chop pecans finely. Spread in an even layer on the baking sheet and toast for 4-5 minutes, until fragrant but not dark. Remove from oven (leave oven on) and allow to cool.
  • 2. In a large bowl, combine pumpkin puree, ½ cup + 2 tbsp/71g powdered sugar, vanilla extract, and coconut oil. Whisk until pale and fluffy. The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.
  • 3. Add the pumpkin spice blend and salt. Stir to combine.
  • 4. Fold in the flour until completely incorporated and no lumps remain. Fold in the toasted pecans. Dough will be slightly crumbly, but able to hold its shape when rolled into a ball.
  • 5. Scoop 1-2 tbsp/15-30ml size amounts of mixture and roll into balls between your hands before placing on the parchment lined baking sheet (can be reused from toasting the pecans). Repeat with remaining dough. Cookies will not spread, so they can placed quite close together.
  • 6. Bake for 14-15 minutes until firm and just beginning to brown on the bottom (you can even pick one up to check). Remove from oven and allow to cool for 5 minutes.
  • 7. Place the remaining ½ cup/57g of powdered sugar in a small bowl. While still warm (but not hot), roll each of the cookies in the powdered sugar until well coated.
  • 8. Set aside to cool completely before eating. Store in an airtight container at room temperature for up to 5 days.

Notes

If you don’t have a pumpkin spice blend you can use:
  • ½ tsp/1g cinnamon
  • ½ tsp/1g ground ginger
  • ¼ tsp/ ½ g ground nutmeg
  • ¼ tsp/ ½ g ground cloves
Storage Tips:
❄️ At Room Temperature:
  • Once the cookies have completely cooled, store them in an airtight container.
  • They will stay fresh for up to 5 days when kept at room temperature.
  • Ensure the container is sealed well to maintain its texture and flavor.
❄️ In the Refrigerator:
  • For longer storage, you can keep the cookies in the refrigerator.
  • Place them in a sealed container to prevent them from absorbing any odors.
  • They can last up to 10 days when refrigerated.
❄️ Freezing for Extended Storage:
  • These cookies freeze well. Place them in a freezer-safe bag or container.
  • Separate layers of cookies with parchment paper to prevent sticking.
  • They can be stored in the freezer for up to a month.
  • To enjoy, simply thaw at room temperature for a few minutes before serving.
❄️ Additional Tips:
  • Avoid storing the cookies in a warm or humid environment as it can affect their texture.
  • If you’ve rolled them in powdered sugar, you may need to re-roll or lightly dust them before serving if the sugar gets absorbed.
 

Nutrition

Serving: 1cookie | Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 566IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg

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