These Pumpkin Snowball Cookies are soft, sweet treats that melt in your mouth! With cozy pumpkin spice flavors and a dusting of powdered sugar, they are as cute as they are delicious.
Baking these cookies always brings a smile to my face—just imagine the fluffy, sugary goodness! Plus, they’re perfect for sharing or keeping all to yourself. Who could resist? 😊
Key Ingredients & Substitutions
Butter: Unsalted butter gives a smooth flavor to the cookies. If you’re out of butter, try using coconut oil or a dairy-free substitute for a slightly different taste.
Canned Pumpkin Puree: This is essential for the pumpkin flavor. If you prefer fresh, cooked pumpkin works too; just ensure it’s mashed and smooth.
Spices: The combo of cinnamon, ginger, nutmeg, and cloves gives these cookies their cozy flavor. If you’re low on spices, pumpkin pie spice is a great substitute!
Powdered Sugar: For rolling, you can use granulated sugar if you want a crunchier texture. You can also try a mix of powdered sugar and cinnamon for added flavor.
How Do I Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy Pumpkin Snowball Cookies lies in the baking time! Here’s how to perfect them:
- Keep a close eye on the cookies while they bake. They should be set but soft when you take them out.
- Let them cool on the baking sheet for a few minutes. This helps them firm up without getting hard.
- Coat them in powdered sugar while they’re still warm for a perfect melt-in-your-mouth feel.
With these tips, your cookies will be the softest and most delicious treat around! Enjoy baking and sharing these delightful goodies!
How to Make Pumpkin Snowball Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (for dough)
- 1/4 cup canned pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Powdered sugar (for rolling, about 1 cup)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 12-15 minutes to bake. A total of about 30-40 minutes is required from start to finish, with a little extra time for cooling. These cookies will be a delightful treat for fall and holiday gatherings!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the cookies bake evenly. 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, use an electric mixer to cream together the softened unsalted butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Combine Pumpkin and Vanilla:
Add the pumpkin puree and vanilla extract to the butter-sugar mixture. Mix until all ingredients are well combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, ginger, nutmeg, and cloves. This step is important to evenly distribute the spices in the cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Be careful not to over-mix!
6. Shape the Cookies:
Roll the dough into 1-inch balls, and place them on the prepared baking sheet, leaving about 1-2 inches of space between each cookie to allow for spreading during baking.
7. Bake the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes. The cookies should be soft to the touch and only lightly golden on the bottoms. Remove them from the oven and let them cool on the baking sheet for about 5 minutes.
8. Roll in Powdered Sugar:
While the cookies are still warm, roll each cookie in powdered sugar until fully coated. This gives them the classic snowball look! After coating, place the cookies on a wire rack to cool completely, and then roll them in powdered sugar once more for extra sweetness.
9. Store Your Cookies:
Store your Pumpkin Snowball Cookies in an airtight container at room temperature for up to one week. Enjoy them during coffee breaks or as a sweet treat with friends!
These cookies are not just delightful to taste; they’re also a joy to share! Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter in this recipe. Just ensure that the margarine is softened to the same consistency as butter for the best results.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, just cook, mash, and strain it to ensure it’s smooth before measuring. You’ll need about 1/4 cup of pureed fresh pumpkin, similar to the canned version.
How Should I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to a week. If you’d like them to last longer, you can freeze them for up to three months. Just let them thaw at room temperature before serving!
Can I Add Nuts or Chocolate to the Cookie Dough?
Yes! Feel free to mix in some chopped nuts like walnuts or pecans or add chocolate chips for an extra treat. Just keep in mind that it may slightly alter the texture of the cookies.