Gluten-Free Pumpkin Snowball Cookies: 1 Irresistible Batch
These gluten-free pumpkin snowball cookies are soft, buttery, and coated in powdered sugar. They are a festive treat for fall and winter gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups gluten-free all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup finely chopped pecans (optional)
- 1/2 cup powdered sugar for coating
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and 1/2 cup powdered sugar until light and fluffy.
- Mix in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the gluten-free flour, cornstarch, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the pecans if using.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes, or until the bottoms are lightly golden. Let the cookies cool on the baking sheet for 5 minutes.
- Roll the warm cookies in the remaining 1/2 cup powdered sugar until coated. Let them cool completely on a wire rack, then roll them in powdered sugar again for a snowy finish.
Notes
- You can substitute pecans with walnuts or omit them for a nut-free version.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg