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Ingredients
- Pumpkin Spice Snowball Cookies
- 1 cup (2 sticks) butter, room temperature
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 3 cups all-purpose flour*
- 1 1/3 cups finely chopped walnuts
- Snowball Cookie Coating
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon pumpkin pie spice
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Heat oven to 350°F. Line 2-3 sheet pans with parchment paper. Set aside.
- In mixing bowl, add butter, powdered sugar, pumpkin pie spice, vanilla extract, and pumpkin puree. With paddle attachment, beat on low speed until light and fluffy, about 3-5 minutes.
- Using a food processor, chop walnuts fine. Add flour and finely chopped walnuts to butter and mix gently to combine
- Use a small 1-inch cookie scoop to portion snowball cookies
- Place cookie balls on prepared baking sheets and bake in preheated oven for 13-15 minutes or until puffed and bottom of cookie is golden.
- Remove cookies from oven and cool for 5 minutes on baking sheets. While cooling, combine coating ingredients in a small mixing bowl.
- Gently toss warm cookies in pumpkin spice powdered sugar to coat completely. Transfer to wire rack to cool completely.
- Store in an airtight container, with parchment paper between layers. Can be made ahead and frozen. Before serving toss again in pumpkin spice powdered sugar.
Imperial Sugar Insight
Recipe developed by Terri Truscello Miller @LoveandConfections.
