These Pumpkin Snowball Cookies are a delightful treat! They’re soft, sweet, and packed with warm pumpkin spice flavors that give you a cozy feeling with each bite.
Rolling them in powdered sugar is the best part—it’s like they’re wearing little snow coats! Get ready to enjoy a batch and maybe even share (or not!). 😄
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter lets you control the saltiness of your cookies. If you need a dairy-free option, you can substitute with vegan butter or coconut oil. Just make sure it’s softened for easy creaming!
Powdered Sugar: This sugar provides sweetness and helps create that snowy coating. If you’re out, you can blend granulated sugar in a blender to make your own powdered sugar. Just ensure it’s superfine for the best results.
Canned Pumpkin Puree: Pure pumpkin puree adds moisture and flavor. If you don’t have it, you can use homemade pumpkin puree by baking or steaming fresh pumpkin, then blending until smooth.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves gives these cookies their warm flavor. If you don’t have a spice on hand, you can use pumpkin pie spice as a substitute; it works wonderfully!
Chopped Nuts: Walnuts or pecans add a nice crunch. You can skip them if you prefer nut-free cookies, or use sunflower seeds or pumpkin seeds for a similar texture.
How Can You Achieve Perfectly Soft Cookies?
Getting soft pumpkin cookies is all about the mixing and baking time. Here are some tips to guarantee a tender result:
- Don’t overmix once you add the flour. Mix just until combined to avoid tough cookies.
- Bake until the edges are set but the centers look a bit underbaked. They will firm up as they cool.
- Let them cool on the baking sheet for a few minutes before rolling in powdered sugar. This prevents the sugar from melting into the cookie.
By following these tips, you’ll have delicious, soft Pumpkin Snowball Cookies that are perfect for any fall gathering! Happy baking! 🎃
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Spices for Flavor:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Add-ins (optional):
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by 15-18 minutes of baking. Plus, allow a little extra time for cooling and rolling in powdered sugar. Overall, you’ll have these delicious cookies ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Make sure to line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar. Use a hand mixer or whisk until the mixture is light and fluffy, which should take a few minutes.
3. Add Pumpkin and Vanilla:
Next, mix in the pumpkin puree and vanilla extract until everything is well combined. This will add moisture and flavor, giving your cookies that lovely pumpkin taste.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Then, gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Fold in the Nuts:
If you decide to use walnuts or pecans, gently fold them into the dough. Your mixture should be soft but easy to handle.
6. Shape the Cookies:
Using a cookie scoop or a tablespoon, scoop out small amounts of dough (about 1 inch in diameter) and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
7. Bake the Cookies:
Pop them into the oven and bake for 15-18 minutes, or until the edges are set and the bottoms are lightly golden. The tops should still look pale.
8. Cool and Coat:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. While they’re still warm, roll each cookie in powdered sugar until fully coated.
9. Final Cooling:
Transfer the cookies to a wire rack to cool completely. For an extra snowy effect, roll them in powdered sugar again once they’re cool.
10. Storage:
Store your Pumpkin Snowball Cookies in an airtight container at room temperature. They’ll stay fresh for several days, perfect for snacking or sharing!
Enjoy your delightful, soft Pumpkin Snowball Cookies—they’re like little bites of autumn magic!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast or steam the pumpkin until soft, then blend it until smooth. Make sure to drain any excess moisture before measuring to avoid affecting the cookie’s texture.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum for the best texture. Start with the same amount and adjust as necessary.
What’s the Best Way to Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3-4 days. If you’d like to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just remember to roll them in powdered sugar after thawing!
Can I Omit the Nuts from the Recipe?
Absolutely! You can leave out the nuts if you prefer, or substitute them with seeds like pumpkin or sunflower seeds for a different crunch. The cookies will still taste great without them!