If you love Classic Snowball Cookies which are also known as Swedish Heirloom Cookies, or Mexican Wedding Cookies, you will love these Pumpkin Spice Snowball Cookies.
Perfect for the fall, this recipe for Pumpkin Spice Snowball Cookies is simple enough for even beginner bakers. These easy cookies feature a blend of warm spices to add a lovely flavor profile to an already delicious, timeless cookie.
Why we love these
These cookies are a favorite of my family’s because they pretty much melt in your mouth thanks to the butter, flour, and powdered sugar. You can make them with or without nuts, but I prefer them with nuts which adds a satisfying texture. Pecans have a deep nutty flavor, but I used a blend of pecans and walnuts since I had a small amount of walnuts to finish.
Cookies that are overly sweet are my favorite kinds. Despite being rolled in powdered sugar, these cookies are not sickeningly sweet like some others. Each bite reminds me of a classic donut stick with hints of nutmeg, allspice, and ginger.
They pair so perfectly with a glass of milk, hot coffee, or tea.
Pumpkin snowball cookies ingredients
If you have a well-stocked baking pantry like myself, you might have all these pantry staple spices on-hand. If not that is okay. You could use premade pumpkin spice, but I prefer to blend my own. I feel like it tastes better in baked goods, and drinks.
You will need these items to make 36 cookies.
- unsalted butter
- all-purpose flour
- powdered sugar
- vanilla extract
- kosher salt
- chopped pecans or walnuts
- powdered all-spice
- powdered clove
- powdered ginger
How to make pumpkin snowball cookies
Before you are ready to bake, be sure to take your butter out of the refrigerator so it can reach room temperature. Room temperature butter will be cool to the touch. You will be able to easily press down on the stick. This makes forming the dough easy.
Do not melt your butter in the microwave because this will affect the dough consistency. If you melt the butter they will flatten instead of staying in their ball shape.
A stand mixer is the easiest way to make this dough. However, you can use a hand mixer that is powerful, or a good, old fashion mixing spoon with some elbow grease.
If your dough is overly sticky, cover it and place it in the refrigerator for at least one hour to firm back up.
This dough will be the same texture as a child’s play dough. It should be easily moldeable.
A tablespoon cookie dough scoop can keep all balls uniform in size.
Each dough ball will need to be rolled in the palm of your hand.
Since these do not spread, you can bake them fairly close together at about an inch between each.
You can choose to add cinnamon to your rolling powdered sugar, or keep it plain. I kept mine plain, but if you want to add cinnamon, add a tsp to the powdered sugar, and whisk.
Freezing these pumpkin spice cookies
You can freeze these cookies as baked, or dough balls.
To freeze as baked, you would bake them up without the powdered sugar coating. Store baked cookies in an airtight freezer bag and label them with the thawing directions and date. To thaw, keep them at room temperature. Once they are defrosted, you could roll them in powdered sugar to coat.
To freeze as dough, form balls and line them on a baking sheet. Freeze for about 2 hours or until balls are frozen solid. Once frozen, add them to an airtight freezer bag and label them with the baking directions and date. They will need an extra 1-2 minutes added to the bake time from frozen.
Storing snowball cookies
These cookies will disappear really quick, but if you do need to store them, they keep well for up to 5 days in an airtight container at room temperature. Only store them once FULLY cooled. Keep them away from humidity because the sugar will sweat and get a wet texture.
More fall cookie recipes
- Pumpkin Oatmeal
- Pumpkin Spice Snickerdoodles
- Soft-Baked Pumpkin
- Chewy Reese’s Pieces
- Caramel-Stuffed Candy Corn
Pumpkin Spice Snowball Cookies
- stand mixer w/ paddle attachment
- rubber spatula
- tablespoon cookie dough scoop
- large baking sheet (or 2 medium sheets)
- parchment paper
- measuring spoons
- 2 sticks unsalted butter soften to room temperature
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 2 tbsps. water
- 1 tsp. vanilla extract
- 1 large egg
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. all spice
- 1/4 tsp. ginger
- 1/2 cup chopped walnuts
Rolling Sugar blend
- 1 tsp cinnamon optional
- 1 cup powdered sugar
- Preheat oven to 325 degrees Fahrenheit.
- Line two medium-sized, or one large baking sheets with parchment paper.
- In a stand mixer with the paddle attachment, cream together the softened butter, and 1 cup of confectionery sugar.
- Slowly add in the flour, extract, water, and egg.
- Combine dough on low speed to avoid a cloud of flour. Dough will be stiff.
- Turn off the stand mixer, remove the bowl from the base, and scrape down the sides with a rubber spatula. Fold in the chopped nuts by hand.
- Scoop dough using a tablespoon-sized cookie scoop.
- Roll cookie dough in your hands to form ball shapes, and add cookies to the sheet. Leave one inch of space between balls.
- Bake cookies for 13-15 minutes. They should feel firm to the touch, and slightly golden in color.
- Cool cookies for 5 minutes before rolling them in powdered sugar mixture.
- Allow cookies to cool fully before adding them to any storage containers. Enjoy!