Ingredients
½cupcoconut oilmelted or room temperature butter
½cuppumpkin puree
½cupfine cane sugar
1tspvanilla
1½tspcinnamonground
1tspgingerground
¼tspallspiceground
½tspsalt
1cupraw pecansslightly heaping, or raw pecan pieces
2cupspastry flourwhole wheat or regular whole wheat flour
½cuppowdered sugar
Preparation
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Lightly toast the pecans in a skillet over medium-low heat, stirring frequently, until they are nice and fragrant. Remove from heat.
Finely chop pecans using a food processor or a chef’s knife on a chopping board.
In a large bowl, beat the coconut oil or butter, pumpkin purée, cane sugar, vanilla, cinnamon, ginger, allspice, and salt with an electric mixer on medium speed until light and fluffy.
Gradually add the chopped pecans and flour, beating on low speed after each addition until well blended.
Shape the dough into 1-inch balls. Place the cookies on the baking sheet, leaving about 1½-inch space around each cookie (the cookies will not expand in size).
Bake for 14 to 15 minutes, until the bottoms of cookies are lightly browned. Let the cookies cool for 5 minutes on the baking sheet.
Pour the powdered sugar into a small bowl and roll the warm cookies liberally to coat in powdered sugar. Let the cookies cool on a wire rack.
