These Pumpkin Snowball Cookies are soft, crumbly, and coated in powdered sugar. They bring a cozy taste of fall with every bite!
Whenever I make these, my kitchen smells amazing and they vanish quickly! Perfect for sharing or just enjoying with a cup of tea. Who could resist? 😄
I love how easy they are to whip up. Just mix, roll, and bake! They’re a sweet treat that makes any day feel special.
Key Ingredients & Substitutions
Butter: Unsalted butter is great for control over salt levels. If you prefer a dairy-free option, try using coconut oil or margarine. Both work well and can provide a slight flavor twist!
Pumpkin Puree: This recipe calls for pure pumpkin puree to keep cookies moist. If you’re out, you can use applesauce for a different flavor, but note it will change the texture a bit.
Powdered Sugar: This adds sweetness and helps with the outer coating. If you’re looking for a sugar alternative, try powdered erythritol. It’s a nice low-calorie substitute!
Nuts: I like using walnuts or pecans for added crunch. If nut allergies are a concern, you can simply leave them out. The cookies will still be delicious without them!
How Do You Achieve the Perfect Cookie Texture?
Getting that right texture in your Pumpkin Snowball Cookies is key. You want them soft and crumbly without being too dry. Here are some tips:
- Make sure your butter is softened, but not melted. This is crucial for a good dough consistency.
- Don’t overmix the dough once the dry ingredients are added. Mix until just incorporated to keep them tender.
- Rolling the cookies into uniform balls ensures even baking, so try to keep them the same size.
- Let them cool slightly before coating in powdered sugar for easy handling!
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
- 1/2 cup unsalted butter, softened
- 1/4 cup pure pumpkin puree
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup finely chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 12-15 minutes to bake. After baking, you’ll want to let the cookies cool for a bit, so plan for about 45 minutes total from start to finish. They’ll be worth every second!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. This will make cleanup much easier too!
2. Cream the Ingredients:
In a large mixing bowl, combine the softened butter, pumpkin puree, 1/2 cup of powdered sugar, and vanilla extract. Use a hand mixer or a whisk to beat everything together until it’s smooth and creamy. You want all the ingredients well blended and inviting!
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure there are no lumps!
4. Combine the Mixtures:
Gradually add the dry ingredient mixture to the butter and pumpkin mixture. Stir gently until everything is just combined. If you’re using chopped walnuts or pecans, fold them in now.
5. Shape the Cookies:
Take small amounts of dough and roll them into balls, about 1 inch in diameter. Space them out on your prepared baking sheet; they won’t spread much but will need a little room.
6. Bake the Cookies:
Bake your cookies in the oven for 12-15 minutes. You’ll know they are done when the bottoms are lightly golden, but the tops remain pale! Keep an eye on them so they don’t overbake.
7. Cooling Time:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit before you handle them.
8. Coating in Sugar:
While the cookies are still warm, roll each one in powdered sugar to coat them fully. This creates a lovely snowy look and adds sweetness!
9. Final Cooling:
Transfer the cookies to a wire rack to cool completely. If you like, roll them in powdered sugar again before serving for that extra snowy effect!
10. Storing Your Cookies:
Store the Pumpkin Snowball Cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, though I doubt they’ll last that long!
Enjoy these delightful pumpkin-flavored treats with friends and family, or indulge yourself. Perfect for cozy gatherings or a little treat just for you!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree works perfectly and is actually more convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
How Do I Store Leftover Cookies?
Store any remaining cookies in an airtight container at room temperature for up to a week. You can also refrigerate them to extend freshness, but you may want to bring them to room temperature before serving for the best texture.
Can I Freeze the Cookies?
Yes! These cookies freeze well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw them at room temperature before enjoying.
What is the Best Way to Ensure My Cookies Are Tender?
To keep your cookies soft and tender, avoid overmixing the dough once you add the dry ingredients. Be sure to use softened butter (not melted) and allow them to cool slightly after baking before rolling in powdered sugar. This helps retain their moisture!
