These Pumpkin Snowball Cookies are soft, buttery, and packed with cozy pumpkin flavor. With a light dusting of powdered sugar, they look as adorable as they taste!
Every bite feels like a warm hug! I love making these during fall, and they vanish quickly at gatherings. Seriously, they’re so good, you might want to hide a few for yourself! 😊
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the salt in the cookies. If you’re out, you can substitute with margarine or coconut oil for a dairy-free option. Just note that coconut oil can change the flavor slightly!
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains spices and sugar that can alter the taste. If pumpkin isn’t available, mashed sweet potato or butternut squash can work as a tasty alternative.
Powdered Sugar: This sugar gives the cookies their signature snowball dusting. If you don’t have it, you can make your own by blending granulated sugar in a blender until fine. Just remember, it won’t be as fine as store-bought powdered sugar.
Flour: All-purpose flour is standard for these cookies, but for a gluten-free option, try a 1:1 gluten-free flour mix. It may slightly change the texture, but they will still be delightful!
Nuts: The recipe includes optional nuts for added crunch. Pecans or walnuts are great choices, but feel free to skip them or replace with chocolate chips if you prefer a sweeter touch.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
To get that great soft and chewy texture, pay close attention to a few key points during preparation.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tougher cookies.
- Watch the Baking Time: Take the cookies out when they look slightly underbaked. They’ll continue cooking on the baking sheet from residual heat.
- Cooling Matters: Rolling in powdered sugar while warm allows it to stick better. Don’t forget to give them a second roll once they’re fully cooled for that lovely snowy finish!
Following these tips will help ensure your Pumpkin Snowball Cookies come out perfectly soft, fluffy, and delicious every time! Enjoy baking!
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar (plus extra for rolling after baking)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Optional: 1/2 cup finely chopped pecans or walnuts
How Much Time Will You Need?
This delightful recipe will take around 20 minutes to prep, plus an additional 15-18 minutes to bake. You’ll want to let them cool for about 5 minutes before rolling in powdered sugar. Overall, you’re looking at about 45-50 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, use a hand mixer or a whisk to beat together the softened butter and pumpkin puree until they are smooth and creamy. This combination will give your cookies that rich pumpkin flavor!
3. Blend in the Sweetness:
Add the powdered sugar and vanilla extract to the butter-pumpkin mixture. Mix until everything is well combined and you have a fluffy, sweet batter.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. This helps distribute all the dry ingredients evenly.
5. Bring It Together:
Gradually add the dry mixture into the wet ingredients. Mix just until combined—don’t overdo it! If you want nuts in your cookies, fold them in gently now.
6. Shape the Cookies:
Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet. They will spread a little as they bake, so give them some space!
7. Bake to Perfection:
Slide the baking sheet into the oven and let those cookies bake for 15-18 minutes. Keep an eye out; they should be set but not browned, and look slightly soft in the center.
8. Dust with Sugar:
Once done, let the cookies cool on the baking sheet for about 5 minutes. Then, while they’re still warm, roll them in powdered sugar for that snowy effect!
9. Final Cool Down:
Carefully transfer the cookies to a wire rack to cool completely. When they are fully cool, give them one more roll in powdered sugar if you like.
10. Enjoy:
Now the moment you’ve been waiting for—serve your Pumpkin Snowball Cookies and enjoy these soft, pumpkin-spiced treats that are perfect for fall gatherings!
These cookies are not just a treat; they bring a warm, cozy vibe that makes every bite delightful. Enjoy baking them and sharing them with friends and family!
Can I Use Canned Pumpkin Puree Instead of Fresh?
Absolutely! Canned pumpkin puree is actually a great option and easy to use. Just make sure it’s pure pumpkin puree and not pumpkin pie filling to avoid added sugars and spices!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just remember to let them come to room temperature before serving!
Can I Freeze These Cookies?
Yes! You can freeze the cookies once they are completely cool. Place them in a single layer in an airtight container, separated by parchment paper to prevent sticking. They’ll stay fresh for up to 3 months. Just thaw them in the fridge overnight before enjoying!
What If My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up, making it easier to scoop and shape into balls!