These Pumpkin Snowball Cookies are soft, sweet, and have a gentle hint of spice. Coated in powdered sugar, they look like little snowballs and are perfect for any festive occasion!
Making these cookies is a blast! I love rolling them in powdered sugar—it’s a bit messy, but totally fun. Plus, the smell of pumpkin in the oven is heavenly! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for these cookies. If you want to use fresh pumpkin, just cook and puree it, but make sure to drain excess moisture. I find canned is easier and always consistent!
Butter: Unsalted butter gives the best flavor here. If you’re looking for a dairy-free option, coconut oil or vegan butter can work well. Just make sure it’s softened for easy mixing.
Flour: All-purpose flour is what I use, but you could substitute half with whole wheat flour for a nuttier taste. Just remember that it might make the cookies a bit denser.
Nuts: Finely chopped pecans or walnuts add nice texture. If you have nut allergies or prefer a nut-free version, you can leave them out or replace with seeds like sunflower or pumpkin seeds.
Spices: Cinnamon, nutmeg, and ginger are classic, but feel free to adjust the spices to suit your taste. Some people love adding a pinch of allspice or cloves too!
How Can I Get My Cookies to Roll Perfectly?
Getting perfect cookie dough balls can be tricky sometimes. Here’s how to make it easier:
- Ensure your dough is soft but not too sticky. If it’s sticking to your hands, consider chilling in the fridge for 10-15 minutes.
- Use a cookie scoop or tablespoon for even portions—this makes rolling easier and ensures cookies are uniform in size.
- When rolling the dough, wet your hands slightly to prevent sticking. This little trick helps create perfect spheres without the mess!
With these tips, your pumpkin snowball cookies will not only look great but taste wonderful too! Enjoy baking! 🎃
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1 cup powdered sugar (plus extra for coating)
- 1/2 cup unsalted butter, softened
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp vanilla extract
- 1 cup finely chopped pecans or walnuts (optional)
- 1/2 cup mini chocolate chips (optional)
For Optional Mix-ins:
Time Required:
This recipe will take about 15 minutes to prep and around 12-15 minutes to bake. Make sure to budget a little extra time if you want to roll the cookies in powdered sugar after they cool. In total, expect about 30-35 minutes before you can dig into these delicious treats!
Easy Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab a baking sheet and line it with parchment paper. This makes for easy clean-up and helps prevent the cookies from sticking!
2. Cream the Butter and Sugar:
In a large mixing bowl, add your softened butter and 1 cup of powdered sugar. Use a hand mixer or whisk to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes—just enough time to get your kitchen smelling great!
3. Mix in the Pumpkin:
Now, it’s time to add the pumpkin puree and vanilla extract to the creamy mixture. Stir until everything is combined well. The batter should look nice and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures that your spices and leavening agent are evenly distributed. Once mixed, gradually fold the dry mixture into your wet pumpkin batter. Stir until you have a soft, cohesive dough.
5. Add Optional Ingredients:
If you’re using chopped nuts or mini chocolate chips, gently fold them into the dough now. They will add a delightful crunch and sweetness to the cookies!
6. Form the Cookies:
Using a tablespoon or cookie scoop, grab a portion of the dough and roll it into a ball with your hands. Place each ball on your lined baking sheet, giving them some space—about 2 inches apart should do!
7. Bake the Cookies:
Pop your baking sheet into the preheated oven and bake for about 12-15 minutes. You want the cookies to be set but not browned—keep an eye on them!
8. Powdered Sugar Coating:
Once baked, remove the cookies from the oven and let them cool on the sheet for about 5 minutes. While they’re still warm, roll each cookie in powdered sugar to coat them. For an extra sweet touch, you can roll them again in powdered sugar once they’re completely cooled.
9. Serve and Enjoy:
Arrange your beautiful pumpkin snowball cookies on a serving plate. These delightful treats are perfect for sharing at gatherings or enjoying with a cozy cup of tea or coffee. They keep well in an airtight container for up to 5 days—if they last that long!
Enjoy a festive autumn treat with these moist, spiced pumpkin snowball cookies dusted generously in powdered sugar—perfect for gatherings or a cozy snack!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, just cook and puree it, making sure to drain any excess moisture. Canned pumpkin is a convenient option, but fresh has its own delightful flavor!
How Do I Store Leftover Cookies?
Store any leftover pumpkin snowball cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them, though they might lose some of their fluffy texture.
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Just allow them to cool completely, then place them in a sealed plastic bag or airtight container separated by layers of parchment paper. They can be frozen for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
What Can I Use Instead of Nuts?
If you have nut allergies or just prefer not to use them, feel free to leave them out entirely or substitute with seeds like pumpkin or sunflower seeds for a bit of crunch without the nuts!
