Pumpkin Snowballs (Vegan Snowball Cookies with Pecans)
Round vegan cookies with pumpkin puree, pumpkin spice and toasted pecans in the dough, rolled in powdered sugar while still warm. Coconut oil takes the place of butter, the dough mixes by hand, and the cookies hold their round shape in the oven.
Servings: 24 cookies
Calories: 130kcal
Ingredients
- 1 cup pecan pieces 110 g
- ½ cup coconut oil 120 ml, soft or melted and cooled
- ½ cup pumpkin puree 130 g, chilled
- 1 cup + 2 tbsp powdered sugar 128 g, divided
- 1 ½ tsp pumpkin spice blend 3 g
- 1 tsp vanilla extract 5 ml
- ½ tsp salt 3 g
- 2 cups all-purpose flour 240 g
Instructions
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Finely chop the pecans, spread them on the sheet and toast for 4 to 5 minutes, until fragrant but not dark. Remove them, leave the oven on, and let them cool completely.
- In a large bowl, whisk the pumpkin puree, ½ cup + 2 tbsp (71 g) powdered sugar, vanilla and coconut oil until pale and fluffy.
- Stir in the pumpkin spice blend and salt.
- Fold in the flour until fully incorporated with no lumps, then fold in the toasted pecans. The dough will be slightly crumbly but should hold together when rolled.
- Scoop 1 to 2 tbsp (15 to 30 ml) portions, roll them into balls, and place them close together on the cooled, parchment-lined sheet.
- Bake for 14 to 15 minutes, until firm and just beginning to brown on the bottom.
- Cool on the sheet for 5 minutes.
- Roll the warm (not hot) cookies in the remaining ½ cup (57 g) powdered sugar until well coated.
- Cool completely before serving.
Notes
- No pumpkin spice blend? Mix ½ tsp ground cinnamon (1 g), ½ tsp ground ginger (1 g), ¼ tsp ground nutmeg (½ g) and ¼ tsp ground cloves (½ g).
- Store in an airtight container in a cool spot for up to 3 days, or freeze for up to 1 month. Roll again in powdered sugar after thawing.
- For a whiter coat, roll the cookies a second time once completely cool.