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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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.