These Pumpkin Snowball Cookies are soft, sweet treats that taste like autumn! Rolling them in powdered sugar gives them a snowy finish that’s just too cute.
Whenever I make these, I can’t help but think of cozy fall days. They’re perfect for sharing, but be careful—you might want to keep a few just for yourself! 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for this recipe. It allows you to control the saltiness in cookies. If you’re looking for a dairy-free option, use coconut oil or a vegan butter substitute. I’ve used both with great success!
Powdered Sugar: You’ll use this for both the dough and for coating after baking. If you need a sugar substitute, try powdered erythritol or make your own by blending granulated sugar in a blender until fine.
Pumpkin Puree: Canned pumpkin puree is convenient and works well. You can also use homemade puree from roasted pumpkin. Just be sure it’s smooth for the best texture.
Nuts: Chopped pecans and walnuts add crunch and richness. If you’re nut-free, sunflower seeds or pumpkin seeds can be a great alternative while still adding some texture!
How Do I Make Sure My Cookies are Soft and Fluffy?
Getting that perfect soft texture comes down to the creaming method and baking time. Here’s how to do it right:
- Start with softened butter—this helps incorporate air into the mix.
- Cream the butter and sugar together thoroughly until light and fluffy; this takes a few minutes. The fluffier your mixture, the softer your cookies will be!
- Don’t overbake. The cookies should look slightly underbaked when you take them out. They’ll continue to firm up as they cool.
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for coating)
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 2 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped nuts (such as pecans or walnuts)
How Much Time Will You Need?
This delightful cookie recipe requires about 15 minutes of prep time and 15-18 minutes of baking time. After baking, allow the cookies to cool for about 5 minutes on the baking sheet and then cool completely on a rack before enjoying. Altogether, you’re looking at around 40-45 minutes from start to finish, plus cooling time for the best results!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, prepare your baking sheet by lining it with parchment paper. This helps the cookies bake evenly and makes cleaning up a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which should take about 2-3 minutes. This step is crucial for the texture of your cookies!
3. Add Pumpkin and Vanilla:
Next, mix in the vanilla extract and pumpkin puree into the butter mixture until fully combined. Make sure there are no lumps—this will create a nice creamy base for your cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, and salt. This ensures that all the spices are evenly distributed before adding them to the wet ingredients.
5. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients while stirring until just combined. Be careful not to overmix, as this can make the cookies tough!
6. Fold in the Nuts:
Gently fold in the chopped nuts of your choice, mixing until they are evenly distributed throughout the cookie dough.
7. Shape the Cookies:
Roll the dough into 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart to allow room for them to spread while baking.
8. Bake the Cookies:
Bake the cookies in your preheated oven for 15-18 minutes. Keep an eye on them; they should be lightly golden on the bottoms but not browned on top. This will keep them soft!
9. Cool Down:
Once done, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Powdered Sugar Coating:
When the cookies are fully cooled, roll them gently in powdered sugar until they are completely coated. This gives them that lovely snowball appearance!
11. Serve and Enjoy!
Finally, serve your delicious Pumpkin Snowball Cookies at a cozy gathering or keep them all to yourself! These soft, festive cookies are sure to bring smiles.
Can I Use a Different Type of Nut?
Absolutely! While pecans and walnuts are great choices, you can use any nut you prefer, such as almonds or hazelnuts. If you’re looking for a nut-free option, sunflower seeds or pumpkin seeds can work beautifully as well!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them or freeze them for up to 3 months. Just be sure to layer them with parchment paper to prevent sticking!
Can I Make These Cookies Vegan?
Yes, you can make vegan pumpkin snowball cookies! Substitute the butter with a vegan butter alternative or coconut oil, and ensure the powdered sugar is plant-based. Use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) in place of any eggs if required.
What Can I Use Instead of Pumpkin Pie Spice?
If you don’t have pumpkin pie spice on hand, you can create your own blend! Mix 1 teaspoon of ground cinnamon with 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and a pinch of allspice or cloves for a delicious substitute.
