These Pumpkin Snowball Cookies are little bites of autumn delight! Soft and buttery, they’re rolled in powdered sugar, making them look like snowy treats.
Whenever I bake these, my kitchen smells like fall! They’re so good, I have to hide some for later—otherwise, I might eat them all in one sitting! 🎃
Key Ingredients & Substitutions
Butter: Unsalted butter is best here. It allows you to control the salt in the recipe. If you need a dairy-free option, use a plant-based butter substitute.
Pumpkin Puree: Canned pumpkin is super convenient and works perfectly, but you can also make your own by roasting and pureeing fresh pumpkin. Just make sure it’s smooth and not watery.
Powdered Sugar: This sugar gives the cookies their signature snowy appearance. If you want less sweetness, you can use granulated sugar, but the texture will change slightly.
Nuts: Optional, but I love using chopped pecans for extra flavor. If you’re nut-free, feel free to leave them out or try sunflower seeds instead!
How Do I Get Soft and Tender Cookies?
The key to soft Pumpkin Snowball Cookies is to not overmix the dough. Cream the butter and sugar until fluffy, then add the pumpkin and vanilla gently. When combining dry and wet ingredients, mix just until no flour is visible. Overmixing can create dense cookies.
- Make sure your butter is softened to room temperature; this ensures it incorporates well.
- When you shape the dough, use light hands to keep the cookies airy.
- Watch your baking time! Take them out as soon as the edges are set but still soft in the center.
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup pumpkin puree (canned or fresh)
- 1 1/4 cups powdered sugar, divided
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 15-18 minutes to bake. You’ll want to let your cookies cool for a bit before rolling them in powdered sugar, so total time is around 45-60 minutes from start to finish. A quick and festive treat for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. While the oven is heating up, you can line a baking sheet with parchment paper for easy cookie removal later.
2. Cream the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and 1/2 cup of powdered sugar. Use a hand mixer or a whisk until the mixture is light and fluffy. This step is crucial for getting that soft texture in your cookies!
3. Add Pumpkin and Vanilla:
Next, mix in the pumpkin puree and vanilla extract. Stir until it’s all well combined. The pumpkin will add moisture and flavor to your cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves. This mix of spices really brings out the fall flavors!
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined—it’s okay if a little flour is still visible. Overmixing can lead to tough cookies!
6. Add Nuts (Optional):
If you’re using nuts, fold the chopped pecans or walnuts into the dough now. They add a delightful crunch to your cookies!
7. Shape the Cookies:
Shape the dough into 1-inch balls and place them on the prepared baking sheet, making sure to leave about an inch of space between each cookie.
8. Bake:
Bake the cookies in your preheated oven for 15-18 minutes. The edges should be set but be careful not to overbake; they should be soft in the middle!
9. Cool Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before moving them.
10. Powder Sugar Coating:
While the cookies are still warm, roll them in powdered sugar to coat them completely. This gives them that lovely snowy appearance!
11. Final Cooling:
Transfer the cookies to a wire rack to cool completely. Once they’re cool, feel free to roll them in powdered sugar again for an extra snowy look.
12. Enjoy:
Store your Pumpkin Snowball Cookies in an airtight container at room temperature for up to a week. Enjoy them with your favorite cup of coffee or tea on a cozy day!
These cookies are not only delicious but also a wonderful treat to share during the fall season. Enjoy baking and sharing the joy of your Pumpkin Snowball Cookies!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture may be slightly denser than with all-purpose flour. If you prefer a lighter cookie, consider using a mix of whole wheat and all-purpose flour to maintain some softness.
How Do I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just place them in a freezer-safe container with parchment paper between layers to prevent sticking.
Can I Omit the Nuts?
Absolutely! If you’re not a fan of nuts, feel free to leave them out. The cookies will still be deliciously soft and flavorful with just the pumpkin and spices.
What Can I Do If My Dough Is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle when shaping into balls. You can also dust your hands and the dough lightly with flour to help manage the stickiness.
