These Pumpkin Snowball Cookies are soft, sweet treats rolled in powdered sugar, perfect for fall! Made with real pumpkin, they have a lovely spice that warms you up.
When I make these, my kitchen smells amazing! I love sharing them with friends, but I always keep a few for myself. They’re just too good to resist! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best flavor control. If you’re dairy-free, use vegan butter; it works just as well in this recipe!
Pumpkin Puree: Canned pumpkin works perfectly, but if you have fresh pumpkin, roast and mash it. Just make sure it’s well-drained to avoid soggy cookies!
Granulated Sugar: You can replace it with coconut sugar for a different flavor or even use a low-calorie sweetener if you prefer. Just adjust the quantity as needed.
Flour: All-purpose flour is standard, but if you’re gluten-free, a 1:1 gluten-free blend can be substituted. Make sure it contains xanthan gum for the right texture.
Nuts: Walnuts or pecans add a nice crunch, but feel free to skip them if there are nut allergies. You could even use chocolate chips for a fun twist!
How Do You Keep Pumpkin Snowball Cookies from Spreading?
To prevent these cookies from spreading too much while baking, keep a few important tips in mind:
- Chill the dough for at least 30 minutes before baking. This firms it up and helps maintain the shape.
- Use a reliable baking sheet and consider using parchment paper to prevent sticking.
- Avoid over-mixing the dough after adding the dry ingredients—just mix until combined.
If you find the dough too sticky, it’s okay to sprinkle a bit more flour while rolling into balls, just don’t overdo it!
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup finely chopped walnuts or pecans (optional)
For Rolling:
- 1 to 1 1/2 cups powdered sugar
Time Needed:
This delightful cookie recipe will take about 15 minutes to prep and around 15-18 minutes to bake. Don’t forget to allow for cooling time, which takes about 5-10 minutes. In total, you’re looking at around 45 minutes to have these tasty treats ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This will help incorporate air for a softer cookie!
3. Mix in Pumpkin and Vanilla:
Add the pumpkin puree and vanilla extract to the butter-sugar mixture. Mix well until everything is fully combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, ginger, and salt. This helps ensure your spices are evenly distributed.
5. Form the Dough:
Gradually add the dry ingredient mixture into the wet pumpkin mixture, stirring gently until a soft dough forms. Be careful not to over-mix!
6. Add Nuts:
If you’re using nuts, fold in the finely chopped walnuts or pecans gently into the dough until combined.
7. Shape the Cookies:
Using a tablespoon or a small cookie scoop, form the dough into small balls, about 1 inch in diameter. Place them on your prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake:
Pop the baking sheet into the oven and bake for 15-18 minutes. Keep an eye on them; you want the bottoms to be lightly golden while the tops stay soft.
9. Cooling and Coating:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. While still warm, transfer them to a bowl of powdered sugar and roll to coat each cookie completely.
10. Final Cooling:
Place the sugary cookies on a wire rack to cool completely. For that extra snowy look, feel free to roll them in powdered sugar one more time once they are fully cooled.
11. Storage:
Store your delicious Pumpkin Snowball Cookies in an airtight container at room temperature for up to a week. Enjoy the cozy flavors of fall!
Now you’re all set to savor these delightful Pumpkin Snowball Cookies with a warm drink or share them with loved ones. Happy baking!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is perfect for this recipe and saves time. Just make sure it’s pure pumpkin puree without any added spices or sweeteners.
What Should I Do If the Dough Is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to roll into balls. If necessary, you can also sprinkle a little more flour while shaping.
Can I Make These Cookies Gluten-Free?
Yes, you can use a gluten-free 1:1 baking flour in place of all-purpose flour for a gluten-free version. Make sure it includes xanthan gum for the right texture!
How Do I Store Leftover Cookies?
Store your Pumpkin Snowball Cookies in an airtight container at room temperature for up to a week. If they last that long, you might want to keep them in the fridge for extra freshness or freeze them for longer storage!
