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Pumpkin Spice Snowballs Recipe

Delight in these Pumpkin Spice Snowballs, a cozy twist on the classic holiday cookie. Infused with warm spices and a delicate sweetness, these cookies bring autumn flavors to every bite. Perfect for fall gatherings or holiday baking.
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Spice Snowballs Recipe
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 48 cookies

Ingredients

  • 1 cup 226g unsalted butter, softened
  • 2 ¼ cups 279g all-purpose flour
  • 1 ½ cups 170g powdered sugar, divided
  • ¾ cup chopped pecans or walnuts optional
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 teaspoons cinnamon divided
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice

Instructions

  • Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  • Using an electric mixer, blend together the butter, ½ cup powdered sugar, and vanilla extract until light and fluffy. Gradually add in the flour, salt, 1 teaspoon cinnamon, nutmeg, ginger, and allspice, mixing until a dough forms. Stir in the chopped nuts if using. If the dough feels too soft, refrigerate it briefly until it firms up for easier handling.
  • Roll the dough into 1-tablespoon-sized balls and arrange them on the prepared baking sheets.
  • Bake for 7-8 minutes, or until the bottoms just begin to turn golden. Remove from the oven and allow the cookies to cool slightly until they can be handled comfortably.
  • In a small bowl, combine the remaining 1 cup powdered sugar with 1 teaspoon cinnamon. Roll each warm cookie in this sugar mixture until fully coated, then transfer to a cooling rack. Once the cookies are completely cooled, you may wish to roll them in additional powdered sugar for an extra coating.

Notes

  • For a different flavor, replace all spices (except cinnamon for rolling) with 2 teaspoons of pumpkin pie spice.
  • Nuts can be omitted or replaced with mini chocolate chips.
  • Cookies may be stored in an airtight container for up to 4 days or frozen for up to one month. If freezing, re-roll in powdered sugar once thawed.
  • Cookies can be made larger or smaller depending on preference.