Pumpkin Spice Snowballs
Indulge in the warmth and charm of autumn with these Pumpkin Spice Snowballs, a delicious twist on the classic holiday treat. These cookies are filled with cozy spices like cinnamon, nutmeg, ginger, and allspice, which come together to create an inviting, fall-inspired bite. Each snowball is delicately sweet and buttery, with a soft texture that practically melts in your mouth.
These Pumpkin Spice Snowballs are a perfect addition to holiday gatherings, autumn get-togethers, or as a cozy treat to enjoy alongside a hot drink. Their spiced flavor pairs beautifully with the powdered sugar coating, making them look like little snow-covered treats, ideal for seasonal festivities. Plus, they’re simple to make, so you can whip up a batch quickly for an instant taste of fall.
Whether you’re new to baking or a seasoned pro, this recipe is approachable and incredibly rewarding. Just a few ingredients and a bit of mixing and rolling are all it takes to bring these delightful Pumpkin Spice Snowballs to life, making them an essential addition to your seasonal baking lineup.
Key Ingredients for Pumpkin Spice Snowballs
- Unsalted Butter – Adds richness and the perfect amount of moisture to create a melt-in-your-mouth texture.
- All-Purpose Flour – Provides structure to the cookies, allowing them to hold their snowball shape.
- Powdered Sugar – Sweetens the cookies and coats them with a powdery, wintery finish.
- Chopped Pecans or Walnuts (optional) – Adds a satisfying crunch and nutty depth that complements the spices.
- Vanilla Extract – Enhances the sweetness and balances the spices with a subtle warmth.
- Salt – A small pinch to amplify the flavors and bring balance to the sweetness.
- Cinnamon, Nutmeg, Ginger, and Allspice – These warm, aromatic spices infuse each cookie with classic pumpkin spice flavor, turning them into a fall favorite.
Steps to Make Pumpkin Spice Snowballs
- Preheat your oven to 375°F (190°C) and prepare two baking sheets with parchment paper.
- Using an electric mixer, blend the softened butter, ½ cup powdered sugar, and vanilla extract until the mixture becomes light and fluffy.
- Gradually add the flour, salt, 1 teaspoon cinnamon, nutmeg, ginger, and allspice. Mix until a soft dough forms. If using nuts, stir them in now. If the dough is too soft, refrigerate for a few minutes to firm it up.
- Shape the dough into 1-tablespoon-sized balls and place them on the baking sheets.
- Bake for 7-8 minutes or until the bottoms just start to turn golden. Allow the cookies to cool slightly so they’re comfortable to handle.
- In a small bowl, mix the remaining 1 cup powdered sugar with 1 teaspoon cinnamon. Roll each warm cookie in the sugar mixture until fully coated, then transfer to a cooling rack. For extra sweetness, roll them in more powdered sugar once completely cooled.
Tips for Perfect Pumpkin Spice Snowballs
- If your dough feels sticky or difficult to roll, chill it for 15–20 minutes. This will make handling the dough easier and keep the cookies from spreading.
- For an extra spiced flavor, swap out the individual spices for 2 teaspoons of pumpkin pie spice, leaving cinnamon for the rolling sugar.
- To prevent over-baking, keep a close eye on the cookies in the oven. They should be just starting to turn golden on the bottoms for the perfect texture.
- Roll the cookies in powdered sugar while they’re still warm. This helps the sugar coating stick, giving them their iconic “snowball” appearance.
Recipe Variations
For those looking to experiment, there are a few fun ways to vary this recipe! Try swapping out the nuts for mini chocolate chips for a kid-friendly version with a touch of chocolate. Or, if you prefer a more traditional snowball, omit the spices and add a splash more vanilla. These Pumpkin Spice Snowballs can also be made smaller or larger, depending on your preference, and work well with a variety of mix-ins, from dried cranberries to white chocolate bits.
Storing Your Pumpkin Spice Snowballs
To keep these cookies fresh, store them in an airtight container at room temperature for up to four days. If you’d like to keep them longer, they freeze beautifully for up to a month. Simply thaw at room temperature and, if desired, roll them in a fresh layer of powdered sugar before serving to bring back that perfect snowy finish.
Pumpkin Spice Snowballs Recipe
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.