Friday, October 12, 2012

Pumpkin-Cacao Nib Polvorónes

I was looking for a sweet treat to bring to a friends' house and came across Cookie + Kate's Pumpkin-Pecan Polvorónes. I made some changes, but these are exactly what I wanted: a portable dessert made with pumpkin. Polvorón comes from polvo, the Spanish word for dust.

1/2 C olive oil
3/4 C pumpkin puree
1/4 C organic maple sugar
1/2 C organic brown sugar, lightly packed
1 t pure vanilla extract
1 t ground cinnamon
1/2 t ground cardamom
sprinkling to freshly ground pink Himalaya salt
2 C white whole wheat flour
1/2 C organic raw cacao nibs
powdered sugar for rolling

Preheat the oven to 350 degrees. Blend all of the ingredients together in a large mixing bowl until all of the dry ingredients are completely moistened. Using a teaspoon, scoop out small pieces of dough and roll them into walnut-sized balls. Place them on a baking stone; they will not spread, so they can be placed fairly close together. Bake for 20 minutes until they are slightly firm and golden on the bottom. Let cool for 5 minutes. Then roll in powdered sugar.


  1. Polvorones are totally new to me. They look nothing short of amazing!

  2. I'm so glad you enjoyed the polvorones, Camilla. Your substitutions look great! Glad to know that maple syrup can be incorporated.


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