Melt-in-Your-Mouth Pumpkin Spice Snowball Cookies (Gluten-Free & Dairy-Free)

The Ultimate Fall Treat: Pumpkin Spice Snowball Cookies

Fall is more than just a season; it is a feeling of nostalgia and warmth. As the leaves begin to change colors and the air turns crisp, there is nothing quite like the aroma of pumpkin and spices wafting through the kitchen. These Pumpkin Snowball Cookies—often called Mexican Wedding Cakes or Russian Tea Cakes—get a seasonal makeover that makes them a perfect addition to any autumn gathering.

Inspired by the philosophy of using simple, nutrient-dense ingredients, this version of the classic cookie is both gluten-free and dairy-free. By incorporating real pumpkin puree, we add a beautiful golden hue and a boost of moisture that ensures every bite melts in your mouth.

Nutritional Benefits of Pumpkin

While we often think of pumpkin as a dessert staple, it is technically a fruit packed with impressive health benefits. It is an excellent source of Vitamin A (in the form of beta-carotene), which supports eye health and immune function. Additionally, pumpkin provides Vitamin C and fiber, making it a "functional" ingredient even in your favorite sweets. If you are looking for more ways to start your day with these benefits, you might also enjoy our Pumpkin Spice Yogurt Bowl.

Ingredients for Pumpkin Snowball Cookies

• 1 cup gluten-free oat flour
• 1 cup blanched almond flour
• 1 ½ tsp homemade pumpkin pie spice
• ¼ tsp sea salt
• ⅓ cup coconut oil, softened (but not melted)
• 3 tbsp pure maple syrup
• ¼ cup pumpkin puree
• 1 tsp vanilla extract
• ½ cup powdered sugar (for rolling)

Step-by-Step Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, almond flour, pumpkin pie spice, and sea salt until well combined.
3. Combine Wet Ingredients: In a separate large bowl, cream together the softened coconut oil and maple syrup. Stir in the pumpkin puree and vanilla extract until the mixture is smooth.
4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. If the dough feels too soft, chill it in the refrigerator for 20 minutes.
5. Scoop and Bake: Use a small cookie scoop or tablespoon to form 1-inch balls. Place them on the prepared baking sheet. Bake for 12–15 minutes, or until the bottoms are lightly golden.
6. The First Roll: Let the cookies cool for about 5 minutes. While still warm (but handleable), roll each ball in a bowl of powdered sugar.
7. The Second Roll: Allow the cookies to cool completely on a wire rack, then roll them in the powdered sugar once more for that classic "snowball" look.

Serving and Storage

These cookies are best enjoyed with a warm cup of coffee or tea. They store beautifully in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For those who prefer a fruitier fall treat alongside their cookies, our Pumpkin Blueberry Muffins are a fantastic complementary option for a seasonal dessert platter.