These Pumpkin Snowball Cookies are soft, sweet treats covered in powdered sugar. They’re packed with delicious pumpkin flavor, making them perfect for fall cozy vibes!
Every bite feels like a warm hug! I can’t help but snag a few more when I make them. They’re so easy to whip up, and my friends always want the recipe! 🎃
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a light texture. If you’re in a pinch, you can use margarine or coconut oil, but avoid using salted butter to prevent the cookies from being too salty.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which has added spices and sugar. You can also swap it with homemade pumpkin puree if you have the time to roast and blend fresh pumpkin.
All-Purpose Flour: This recipe calls for a good amount of flour for a sturdy cookie. Gluten-free flour blends can work too, but be sure to use one designed for baking to get the right texture.
Chopped Nuts: Pecans add a nice crunch and flavor. You can easily leave them out if you prefer a nut-free version or substitute with sunflower seeds for a similar crunch!
How Can I Ensure My Pumpkin Snowball Cookies are Tender and Fluffy?
To achieve that tender and fluffy texture that makes these cookies special, there’s a couple of important steps to follow:
- Creaming Butter and Sugar: Make sure to cream the butter and sugar well until it’s fluffy. This incorporates air, making your cookies lighter.
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing can lead to tougher cookies.
- Cool Before Sugar Coating: Let the cookies cool completely before rolling them in powdered sugar. This prevents the sugar from melting and gives you that perfect snowy finish!
Following these simple tips will help you get those perfect soft and fluffy cookies every time! Enjoy baking! 🌟
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 more for rolling
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
For the Dry Ingredients:
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Mix-ins (Optional):
- 1 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 15-18 minutes to bake. After baking, allow an additional 5 minutes for cooling on the baking sheet. So, you can have these delightful cookies ready in about 45 minutes total!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, get your oven going by preheating it to 350°F (175°C). This ensures that your cookies bake evenly. While it warms up, line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and 1/2 cup of powdered sugar. Using a hand mixer, beat them together until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add Pumpkin and Vanilla:
Next, fold in the pumpkin puree and vanilla extract into the butter mixture. Mix until everything is well combined, creating a smooth and creamy base.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and optional ground cloves. This helps to distribute the leavening agent and spices evenly throughout the flour.
5. Combine Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix! If you’re using nuts, fold them into the dough now.
6. Shape the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into balls. Place each ball about 2 inches apart on the prepared baking sheets to allow room for spreading.
7. Bake the Cookies:
Pop the baking sheets into the preheated oven and bake for 15-18 minutes. Keep an eye on them; you want the edges to be set while the centers remain soft.
8. Cool the Cookies:
Once baked, take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes. This makes them easier to transfer without falling apart.
9. Powder Sugar Coating:
After they’ve cooled slightly, roll each cookie in powdered sugar to coat them generously. For that extra snowy look, feel free to roll them a second time!
10. Enjoy!
Serve your delightful pumpkin snowball cookies with a warm cup of tea or coffee. These treats are perfect for those cozy autumn days or any festive gathering—happy baking!
These cookies are soft and cakey, full of pumpkin spice flavor, and covered with a snowy layer of powdered sugar, making them a delightful addition to any holiday spread!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Simply roast a small pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain excess moisture for the best texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them, but they might lose some of their softness.
Can I Freeze These Cookies?
Absolutely! To freeze, let the cookies cool completely, then place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them at room temperature before enjoying.
What If I Don’t Have All the Spices?
If you’re missing some spices, no worries! The combination of cinnamon and nutmeg is key, but you can adjust to your taste. Feel free to use pumpkin pie spice if you have it, which combines many of these spices in one mix!
