Fall cookies have never been easier to make! These Pumpkin Snowball Cookies are perfect as the weather starts to cool. They’re made with pumpkin puree and pumpkin spice for the ultimate fall flavor. After baking, they’re rolled in powdered sugar to give them the “snowball” look and added sweetness.

I love these cookies with coffee during the fall season. They’re soft with a bit of nutty flavor. The texture is my favorite part, as they simply melt in your mouth.

Snowball cookies are popular during the holiday season, but this version is for pumpkin lovers. The twist of adding pumpkin takes the cookie to the next level. They always come out soft, and the cookies are easy to store as they stick to the powdered sugar.

Whether you bake these as a gift or enjoy them all by yourself (I don’t judge), I promise you’re going to love this pumpkin cookie!

Do you love pumpkin just as much as me? I’ve got some fabulous pumpkin recipes. Here are my most popular pumpkin recipes:

• Pumpkin Pecan Bundt Cake
• Pumpkin Streusel Dessert Bars
• Pumpkin Butter Cookies

How To Make Pumpkin Snowball Cookies

I use silicone baking mats on top of my cookie sheets when I bake any of my cookie recipes. The silicone baking mats help prevent burning and promote even baking. If you don’t own any baking mats, you can substitute parchment paper. The parchment paper acts in a similar way to protect the bottom of the cookies.

This recipe also calls for a baking rack. This is to let the cookies cool properly, and any excess powdered sugar will fall through the baking rack!

When To Make These Cookies

Pumpkin Puree can be found all year long in the baking section of your grocery store. I like to make these cookies during the fall season (obviously), but I love to make them as gifts too. I bake Pumpkin Snowball Cookies from the beginning of fall through Thanksgiving. They’re a lighter dessert – compared to pie – and delicious after Thanksgiving dinner.

How To Store Leftover Pumpkin Snowball Cookies

Once the cookies have been baked and soaked up the powdered sugar, keep them in an airtight food storage container. Add some extra powdered sugar because the original amount might be absorbed into the cookies. For the best freshness, enjoy the cookies within 4-5 days of baking.

Can You Freeze These Cookies?

Yes! Pumpkin Snowball Cookies are easy to freeze. Toss the cookies into a freezer bag. Store the cookies in the back of your freezer where the temperature is more stable. The cookies can stay frozen for up to 3 months. Let them thaw on the countertop for several hours to thaw again. Add more powdered sugar as needed.

Recipe Substitutions

The nut helps the cookies to stay together. If you prefer walnuts over pecans, feel free to use chopped walnuts instead. I prefer the pecan flavor, but either will work with the recipe.

What You Need From The Grocery Store:

• 1 roll or package, 16 oz, refrigerated cookie dough, slightly softened
• 1 cup ground pecans
• 3/4 cup all-purpose flour
• 1/4 cup pureed pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 1 cup powdered sugar

Step-By-Step Directions To Make Pumpkin Snowball Cookies

Preheat oven to 350. In a large bowl, break apart sugar cookie dough and add pecans, flour, pumpkin, cinnamon, pumpkin pie spice, and vanilla.

Mix well to combine evenly. Using a tablespoon portion scoop, scoop dough and shape it into a ball by rolling them into the palm of your hands. 

Place onto a baking sheet, keeping cookies 1″ apart. Bake for 10-13 minutes or until set but not browned.

Remove from cookie sheet and place onto a wire rack. Let cool slightly before dredging warm cookies into powdered sugar. Once cooled completely, add more powdered sugar if desired.