This recipe is really just a modification of an old family favorite. I simply added pumpkin pie spice (no pumpkin, just the spices) to my Traditional Snowball Cookies resulting in the same melt-in-your-mouth, delicate texture but with a new, seasonal twist. Pumpkin spice is such a distinctive, popular flavor in the autumn, and it blends perfectly with the other flavors in these cookies. 

Pumpkin pie spice is added to both the dough and the powdered sugar coating of these buttery little balls of yum. I'm torn now about which version of snowball cookies is my favorite. I've also done a lemon version that I love. There are worse things than having a snowball cookie recipe for every season!

Step-by-step photos for making
Pumpkin Pie Spice Snowball Cookies

Step 1. Assemble the ingredients: 

• flour
• powdered (confectioner's) sugar
• butter
• salt
• vanilla
• chopped pecans
• pumpkin pie spice (buy it or make your own with my easy recipe)

view on Amazon:  pumpkin pie spice

Step 2. No creaming of butter or adding ingredients in a specific order is required. Simply put everything into a bowl, and mix on a low speed with an electric mixer until combined. The mixture should be in moist crumbs that will hold together when pressed. (Either a stand or hand-held electric mixer is fastest and easiest. However, you can blend the mixture by hand with a pastry blender if you don't own a mixer.)

view on Amazon:   stand mixer, handheld electric mixer, pastry blender

Step 3. Roll or scoop walnut size balls of cookie dough. To maintain a light texture, don't over work or compact the dough too much. Form the balls just tightly enough that the dough holds it's round shape. I prefer to use a small scoop for quick, even, perfectly shaped cookies. Arrange cookies on parchment paper or a silicone mat on a large baking sheet. My 13x18" baking sheet holds a full batch of these cookies. 

view on Amazon:  small cookie scoop,  13x18" baking sheet,  economical set of silicone mats--(These mats are highly recommended. They have rounded corners for a perfect fit inside half and quarter baking sheets, and they are considerably more economical than the Silpat brand mats--3 mats for less than the cost of 1 Silpat.)

Step 4. Bake the cookies just until you see a few of them begin to brown ever-so-slightly. Mine bake for 18 minutes. 

Step 5. While the cookies bake, add powdered sugar and pumpkin pie spice to a small bowl. Whisk to combine. 

view on Amazon:  pumpkin pie spice,  small whisk

Step 6. Once out of the oven, allow the cookies to cool on the pan for 10 minutes, and while they're still warm, roll them in the spiced powdered sugar. Set them on a rack until completely cooled. (I place my rack inside a baking sheet to contain the powdered sugar mess.)

view on Amazon: cooling rack (it fits perfectly inside a 13x18 baking sheet)

Step 8. When the cookies have completely cooled, roll them in spiced powdered sugar a second time.

• Why are they rolled in powdered sugar twice? Rolling them in powered sugar when they are still warm results in a soft, sweet, melty layer surrounding the cookie, as the sugar melts into the butter in the cookies that hasn't cooled & hardened yet. After the cookies have cooled and the butter has hardened, rolling them in powdered sugar again gives the cookies an even powdery outer layer. The double layers of powdered sugar with 2 different textures is much of the appeal of these cookies. 

Even better the next day. Many cookies are best eaten freshly baked. But, these taste even better a day or two or three after they're baked. Both the flavor and texture improve. That makes these a great make-ahead cookie.

Freezable. You can also freeze these. Roll them again in the powdered sugar mixture after they're thawed to restore their appearance, if necessary.

I love the texture and pumpkin spice flavor of these cookies. They're tender and crumbly on the inside, with that awesome double layer of powdered sugar on the outside. Keep a napkin handy when you eat them. They're messy to eat, but in the best possible way! 

These delicate, pretty little cookies always look festive on cookie platters. They're wonderful with afternoon tea and perfect to serve at autumn and winter weddings, showers, and parties.

Make it a Yummy day!

Monica

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Snowball Cookies with Pumpkin Spice

By Monica              Servings: makes 45-50 cookies

Ingredients

• 1 cup unsalted butter, softened and cut into chunks
• 1 tablespoon vanilla extract
• 1/2 cup powdered sugar + 1-1/2 cups, divided
• 1/8 teaspoon salt (if using salted butter, only add a pinch of salt)
• 1-1/2 teaspoons + 1 tablespoon pumpkin pie spice, divided
• 2-1/4 cups flour
• 1-1/2 cups chopped pecans

Directions

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone mat.

Add butter, vanilla, 1/2 cup powdered sugar, salt, 1-1/2 teaspoons pumpkin pie spice, and flour to a large mixing bowl. With an electric mixer, blend on low speed until mixture is combined but still crumbly. Fold in chopped nuts just until mixed (mixture should still be crumbly).

Form dough into walnut-size balls. (A small scoop makes it easier.) Place on prepared baking sheet 1/2" apart. Bake 15-20 minutes until a few cookies are starting to brown ever-so-slightly. Leave on baking sheet for 10 minutes.

In small bowl, whisk 1-1/2 cups powdered sugar with 1 tablespoon pumpkin pie spice until uniformly mixed. Roll warm cookies in spiced powdered sugar mixture. Allow to cool completely on a wire rack; then roll again in powdered sugar mixture. Store in airtight container.

Flavor and texture of cookies improves the next day, and for several days after.

May be frozen for up to 1 month. After they are thawed, if necessary, roll them again in powdered sugar to restore an even appearance.

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