Pumpkin Spice Snowball Cookies Recipe – Easy Winter Party Treats

Let me tell you, the aroma of pumpkin spice snowball cookies wafting from my oven on a chilly afternoon is pure magic—it’s like autumn and winter decided to have a cozy little get-together right in my kitchen. The scent of cinnamon, nutmeg, and clove hits you first, making the whole house feel instantly warmer and somehow more inviting. I can still picture that first batch I made; the windows were frosted, the kettle was whistling, and I was knee-high to a grasshopper, watching my grandma roll snowy white cookies in powdered sugar. That was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, I stumbled upon the idea for pumpkin spice snowball cookies during a rainy weekend when I was craving something nostalgic but with a twist. I wanted those classic melt-in-your-mouth bites—just like the ones at every holiday potluck—but with the cozy flavor of pumpkin pie. The first time I baked them, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). My youngest declared, “These taste like Christmas and Thanksgiving had a baby!”—I mean, what more validation do you need?

These cookies have quickly become a staple for family gatherings, gift tins, and, yes, brightening up my Pinterest cookie board. They’re dangerously easy, providing pure, nostalgic comfort with just enough pumpkin spice to make you want to bookmark this one. Whether you’re making them for a winter party, a sweet treat for your kids, or just to indulge in a little homemade coziness, pumpkin spice snowball cookies will feel like a warm hug every single time. And between us, I may have tested this recipe more times than I should (in the name of research, of course) just to make sure it’s absolutely perfect for you!

Why You’ll Love These Pumpkin Spice Snowball Cookies

If you’re anything like me, you know there’s just something about pumpkin spice that feels like the holidays. After countless batches and taste tests, I can say with total confidence that these pumpkin spice snowball cookies are the best little bites for any winter celebration. Here’s why you’ll love them:

• Quick & Easy: These cookies come together in under 30 minutes—no chilling, no fuss. Perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: All you need are pantry staples and a dash of pumpkin spice. You probably already have everything on hand.
• Perfect for Winter Parties: Whether it’s a holiday brunch, a cozy dinner, or a winter potluck, these snowball cookies look beautiful on any dessert table.
• Crowd-Pleaser: These melt-in-your-mouth treats are loved by kids and adults alike. I’ve seen people sneak extras into their napkins at parties!
• Unbelievably Delicious: The texture is buttery, tender, and just the right amount of crumbly. The pumpkin spice twist makes each bite feel like a little celebration.

What sets this pumpkin spice snowball cookie recipe apart is the secret balance: just enough pumpkin pie spice to taste festive, but not so much it overpowers the buttery cookie. I blend the spices myself for freshness and tweak the amount until it’s just right. No gritty pumpkin flavor—just a warm, aromatic hint in every snowy bite.

It’s comfort food, reimagined. You get all the soul-soothing flavor of classic snowballs with a seasonal twist that feels special. The best part? These cookies are easy to make ahead, freeze like a dream, and always impress guests (with zero stress). If you’re looking for a winter treat to make you close your eyes and savor every bite, this is it. I promise, you’ll be making them for years to come!

What Ingredients You Will Need

This cozy pumpkin spice snowball cookie recipe uses simple, wholesome ingredients for bold flavor and that signature melt-in-your-mouth texture. Most are pantry staples, and you can easily swap a few for dietary needs or seasonal flavors. Here’s what you’ll need:

• For the Cookie Dough:
  • Unsalted butter, softened (1 cup/226g) – gives that rich, buttery crumb
  • Powdered sugar (1/2 cup/60g) – for a delicate sweetness and tender texture
  • Pure vanilla extract (1 tsp/5ml) – adds depth of flavor
  • All-purpose flour (2 cups/240g) – forms the base; you can use gluten-free blend if needed
  • Pumpkin pie spice (2 tsp/5g) – use homemade or store-bought; I like McCormick for consistency
  • Ground cinnamon (1/2 tsp/1g) – for a warm, spicy boost
  • Finely chopped pecans or walnuts (3/4 cup/75g) – adds crunch and nutty flavor (optional, but recommended)
  • Salt (1/4 tsp/1g) – balances the sweetness
• For Rolling:
  • Powdered sugar (1 cup/120g) – for that classic snowy finish
  • Extra pumpkin pie spice (1/2 tsp/1g) – mix into the coating for a seasonal touch

Ingredient tips: If you’re making these for someone with nut allergies, just skip the nuts or swap with pumpkin seeds. For a dairy-free version, use plant-based butter (I’ve had good results with Miyoko’s). If you want to amp up the pumpkin flavor, add 1 tablespoon of canned pumpkin purée to the dough—just reduce the butter by a tablespoon to compensate for the extra moisture.

During autumn, I love using local pumpkin pie spice blends for a fresher, more complex flavor. If you’re baking in winter, cinnamon-heavy blends work wonders for warmth. And don’t be afraid to try different nuts or even mini chocolate chips for a twist—this recipe is super forgiving. Honestly, I wish I’d known years ago how easy it is to customize these snowball cookies for every season and taste!

Equipment Needed

You don’t need any fancy gadgets for these pumpkin spice snowball cookies—just a few reliable kitchen basics. Here’s what I always use:

• Electric mixer (stand or hand): Makes creaming the butter and sugar a breeze. If you don’t have one, a sturdy wooden spoon works (your arms get a workout, though!)
• Mixing bowls: At least two—one for dough, one for rolling sugar
• Baking sheet: I prefer heavy-duty, rimmed sheets for even baking
• Parchment paper or silicone baking mat: Prevents sticking and keeps cookies from browning too much on the bottom
• Cookie scoop or tablespoon measure: For uniform balls; I use a 1-tbsp scoop for perfect size
• Wire cooling rack: Lets cookies cool evenly (and keeps little fingers from sneaking too many while they’re hot!)

If you’re short on gear, don’t worry—a regular spoon and a clean countertop work in a pinch. For budget-friendly baking, I’ve found that Wilton aluminum sheets and reusable silicone mats last forever with proper care. Just remember to wash mixing bowls quickly if you’re doubling the recipe (the dough sets up fast!). Honestly, I’ve baked these cookies in tiny college kitchens and big family kitchens, and they always turn out great!

How to Make Cozy Pumpkin Spice Snowball Cookies

1. Preheat & Prep:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
   • Set out your butter to soften—this makes a huge difference in texture.
2. Cream Butter & Sugar:
   • In a large mixing bowl, beat 1 cup (226g) unsalted butter and 1/2 cup (60g) powdered sugar until light and fluffy (about 2-3 minutes with an electric mixer).
   • Scrape down the sides to get every bit mixed in. If butter isn’t soft enough, let it sit for 10 more minutes—cold butter can cause a dense dough.
3. Add Vanilla & Spices:
   • Mix in 1 tsp (5ml) vanilla extract, 2 tsp (5g) pumpkin pie spice, and 1/2 tsp (1g) cinnamon. Blend until fully incorporated.
   • At this point, the dough should smell warm and inviting—like the holidays!
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together 2 cups (240g) all-purpose flour and 1/4 tsp (1g) salt.
   • Gradually add the flour mixture to the butter mixture, mixing just until combined (don’t overmix—stop as soon as the dough holds together).
   • If dough feels crumbly, use your hands to gently press it together.
5. Fold in Nuts:
   • Stir in 3/4 cup (75g) finely chopped pecans or walnuts (or your preferred mix-in).
   • If skipping nuts, the dough will be a bit softer—chill for 10 minutes before shaping to help it firm up.
6. Shape Cookies:
   • Use a 1-tbsp cookie scoop or tablespoon to portion out dough. Roll each portion into a ball between your palms (should be about 1 inch/2.5cm in diameter).
   • Place balls on prepared baking sheet, spacing about 1 inch (2.5cm) apart. These cookies don’t spread much.
7. Bake:
   • Bake in preheated oven for 12-15 minutes, until tops look dry and bottoms are just turning golden.
   • Watch closely—overbaking makes them dry. They won’t brown much!
   • If your oven runs hot, check at 10 minutes.
8. Cool Briefly:
   • Remove cookies from oven and let cool on the sheet for 5 minutes—don’t rush this step, or they’ll crumble when rolled.
9. Roll in Sugar:
   • Mix 1 cup (120g) powdered sugar with 1/2 tsp (1g) pumpkin pie spice in a shallow bowl.
   • While cookies are still slightly warm, gently roll each one in the sugar mixture until fully coated (use a fork if you’re worried about fingerprints).
   • Transfer to wire rack to cool completely.
10. Double Sugar Coat:
    • Once cookies are fully cooled, roll them in powdered sugar again for maximum snowy effect.
    • This step makes them look extra festive and helps the sugar stick—honestly, it’s worth the extra 2 minutes!
    • Store in an airtight container once completely cooled.

Preparation notes: If your dough is too soft to roll, chill it for 15 minutes. If the cookies fall apart during the first sugar roll, they need to cool a little longer. And don’t fret if some look imperfect—those are the ones folks always reach for first!

Cooking Tips & Techniques for Perfect Pumpkin Spice Snowball Cookies

After baking more batches of pumpkin spice snowball cookies than I care to admit, I’ve picked up a few tricks (and learned from plenty of blunders). Here’s what works:

• Use Softened, Not Melted Butter: Melted butter makes the dough greasy and the cookies spread. Leave butter at room temp for 30-45 minutes.
• Don’t Overmix: Overmixing the dough leads to tough cookies. Mix just until the flour disappears—seriously, resist the urge to keep going!
• Chill When Needed: If your kitchen is warm, pop the dough in the fridge for 15 minutes before shaping. This makes rolling much easier.
• Double Sugar Rolling: Rolling twice in powdered sugar is a must for that snowy look. If you skip it, the coating will look patchy.
• Shape Evenly: Use a cookie scoop for uniform cookies—they bake more evenly and look picture-perfect for Pinterest.
• Watch Bake Time: These cookies don’t brown much. I’ve burned a batch by waiting for color—set a timer and trust your nose instead. They’re done when they smell fragrant and tops look matte.
• Nut Texture: Toast nuts lightly before chopping for extra crunch and flavor. If you skip nuts, consider adding mini chocolate chips or dried cranberries for variety.

My biggest failure? Rushing the sugar roll—warm cookies are fragile! Wait those 5 minutes, and you’ll avoid messy crumbles. And if you ever find the dough too dry, add a teaspoon of milk; too wet, add a tablespoon of flour. It’s forgiving, honestly. Multitasking tip: While the cookies bake, prep your sugar rolling station and make some tea—you’ll thank yourself during cleanup!

Variations & Adaptations

One of the best things about this pumpkin spice snowball cookie recipe is how easily you can switch things up. Here are my favorite ways to make them your own:

• Gluten-Free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). No other changes needed—texture stays tender!
• Dairy-Free: Swap unsalted butter for plant-based butter. I like Miyoko’s or Earth Balance for reliable results.
• Nut-Free: Omit nuts or use roasted pumpkin seeds for crunch. Add mini chocolate chips if you want a little chocolate twist.
• Seasonal Flavors: Mix in dried cranberries or chopped dried apricots for a winter fruit vibe. In spring, swap pumpkin spice for lemon zest and poppy seeds.
• Chocolate Lovers: Add 1/4 cup (25g) mini chocolate chips to the dough—kids go wild for this version!
• Different Cooking Methods: You can air fry these cookies at 325°F (163°C) for 8-9 minutes—just don’t overcrowd the basket.

My personal favorite adaptation? Adding a splash of maple extract along with the vanilla. It makes the cookies taste like pumpkin pancakes in cookie form! Honestly, there’s no wrong way to enjoy these—just follow your cravings and see what happens.

Serving & Storage Suggestions

Pumpkin spice snowball cookies are best served at room temperature, piled high on a festive tray or nestled in a basket lined with parchment. I love adding a sprinkle of extra pumpkin pie spice on top just before serving—it looks beautiful and smells amazing. Pair them with hot cocoa, spiced tea, or even a cozy latte for the perfect winter treat.

For parties, stack the cookies in a pyramid or arrange with rosemary sprigs for a snowy forest look. They’re lovely alongside fruit platters, cheese boards, or other holiday desserts. For gifting, pop them in a tin lined with wax paper—neighbors and teachers always appreciate the homemade touch.

To store, keep cookies in an airtight container at room temp for up to 5 days. They freeze well, too—just layer between sheets of parchment in a freezer-safe box and freeze for up to 2 months. Thaw at room temp, then roll in fresh powdered sugar before serving. If you want to reheat, pop them in a 300°F (150°C) oven for 3-4 minutes, but don’t overdo it or the sugar coating will melt. Honestly, the flavors deepen after a day or two, making leftovers even better!

Nutritional Information & Benefits

Each pumpkin spice snowball cookie is about 90-110 calories, with 5g fat, 12g carbohydrates, and 1g protein (depending on your mix-ins). They’re naturally vegetarian and can be made gluten-free or dairy-free with a simple swap. Nuts add heart-healthy fats and extra crunch, while pumpkin spice brings a dose of antioxidants from cinnamon, nutmeg, and clove.

Potential allergens include dairy (butter) and nuts, so check your ingredients if serving to a crowd. For a lower-carb version, try almond flour and a sugar substitute—texture will be a bit different, but still delicious. My personal wellness tip? Enjoy these cookies mindfully—a couple with tea is pure comfort, and the spices always make me feel just a little bit cozier.

Conclusion

So, why should you make these pumpkin spice snowball cookies? They’re easy, they’re festive, and they’re guaranteed to bring a smile to anyone who tastes them. You can tweak the spices, swap nuts, or make them gluten-free without fuss. Every batch feels like a little celebration—especially when you see everyone reaching for seconds!

I love these cookies because they remind me of family traditions, snowy mornings, and those simple moments of joy around the kitchen table. Whether you’re baking for a winter party or just want a cozy treat, this recipe will be your go-to for years to come.

Give them a try, share your own twists, and let me know how they turn out in the comments! If you snap a photo for Pinterest, don’t forget to tag me—I can’t wait to see your creations. Happy baking, and may your winter be extra sweet!

FAQs

Can I make pumpkin spice snowball cookies ahead of time?

Absolutely! Bake and roll them in sugar, then store in an airtight container for up to 5 days. They also freeze beautifully for up to 2 months.

What can I use if I don’t have pumpkin pie spice?

Mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves for a quick homemade pumpkin spice blend.

Can I make these cookies gluten-free?

Yes—just use a 1:1 gluten-free flour blend in place of all-purpose flour. The cookies stay tender and delicious!

What nuts work best in this recipe?

Pecans and walnuts are classic, but you can use hazelnuts, pumpkin seeds, or skip nuts altogether for a softer cookie.

How do I keep the powdered sugar coating from melting?

Let cookies cool completely before the final sugar roll. Store in a dry, airtight container away from humidity for best results.

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