These Pumpkin Snowball Cookies are soft, sweet little treats that melt in your mouth! Made with pumpkin and covered in powdered sugar, they’re perfect for fall.
I love making these cookies while sipping on a warm drink. They remind me of cozy days—who can resist a sweet snowball? They’re definitely a crowd-pleaser! 🍂
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness. If you need a dairy-free option, use coconut oil or vegan butter instead for a similar texture.
Canned Pumpkin Puree: This ingredient keeps the cookies moist. You could substitute with homemade pumpkin puree or mashed banana for a different flavor, but the texture might vary a bit.
Nuts: I love using pecans for their rich, buttery flavor, but walnuts work great too. If someone has nut allergies, sunflower seeds or even just leaving them out plays well too!
Spices: The combination of cinnamon, nutmeg, and cloves adds warmth. Feel free to experiment with pumpkin pie spice or ginger for a slightly different taste!
How Do You Get the Right Texture for the Cookies?
Achieving that perfect soft and crumbly texture is the key to these cookies! It starts with properly creaming the butter and powdered sugar, which should be light and fluffy. Here’s a simple approach:
- Make sure your butter is at room temperature for easier creaming.
- Cream until the mixture is pale and fluffy, usually about 3-5 minutes.
- When adding the flour mix, do it gradually. Overmixing will lead to tougher cookies.
- Let the cookies cool slightly before rolling them in powdered sugar; this helps them absorb the sweetness.
These tips will help you create delicious, melt-in-your-mouth pumpkin snowball cookies! Enjoy baking!
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup finely chopped pecans or walnuts
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and around 15-18 minutes to bake. Be sure to allow for cooling time too, about 5 minutes on the baking sheet and a little while on the wire rack before rolling in powdered sugar. Overall, factor in about 45 minutes for the entire process.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup easy later on.
2. Creaming the Butter and Sugar:
In a large mixing bowl, cream the softened butter and 1/2 cup of powdered sugar together. Use a hand mixer or a whisk until the mixture is light and fluffy—this should take about 3-5 minutes.
3. Mixing in the Pumpkin and Vanilla:
Add in the vanilla extract and the 1/2 cup of canned pumpkin puree. Stir everything together until it’s well mixed and smooth.
4. Combining the Dry Ingredients:
In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt. This step ensures that the spices are evenly distributed throughout your cookies.
5. Mixing it All Together:
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix—you want soft cookies!
6. Adding the Nuts:
Fold in the finely chopped pecans or walnuts. This adds a lovely crunch and flavor to your cookies!
7. Shaping the Cookies:
Scoop the dough by tablespoonfuls and roll them into 1-inch balls. Place them on the prepared baking sheet with about 2 inches of space between each cookie.
8. Baking Time:
Bake your cookies in the preheated oven for 15-18 minutes. You’ll know they’re ready when the edges are set, but the centers still look soft.
9. Cooling the Cookies:
After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Rolling in Sugar:
Once the cookies have cooled, roll each one in powdered sugar until they are generously coated. This gives them that beautiful “snowball” look!
11. Storing Your Cookies:
Store your delicious pumpkin snowball cookies in an airtight container at room temperature. For the best flavor, let them rest for 1-2 days before serving—if you can wait that long!
Enjoy your batch of soft, spiced pumpkin snowball cookies that crumble delightfully under that sweet snowy sugar!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, make sure to cook and puree it until smooth. Just measure out 1/2 cup of the fresh puree to replace the canned version; it should work perfectly!
Can I Use a Different Type of Nut?
Yes! If you have allergies or simply prefer something else, you can substitute pecans or walnuts with sunflower seeds or omit the nuts entirely. Just keep in mind that the texture may change slightly without the added crunch.
How Should I Store Unbaked Cookie Dough?
If you want to prepare the dough in advance, you can store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just roll them into balls prior to freezing and allow them to thaw in the fridge before baking!
Can I Make These Cookies Gluten-Free?
Yes! To make gluten-free pumpkin snowball cookies, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper structure. Enjoy your cookies worry-free!
