Pumpkin and refrigerated cookie dough roll together to make cute little cookie balls in this winning recipe from the Bake-Off® Monthly Challenge! From Cathy Wiechert, Bake-Off® Monthly Challenge.
Pumpkin Snowballs
- Prep Time 45 min
- Total 45 min
- Ingredients 7
- Servings 48
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1 cup ground pecans
- 3/4 cup all-purpose flour
- 1/4 cup canned pumpkin (not pumpkin pie mix)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1/2 cup plus 1 tablespoon powdered sugar
Instructions
-
Step1Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in pecans, flour, pumpkin, cinnamon and vanilla until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
-
Step2Shape dough into 48 (1-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
-
Step3Bake 10 to 13 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
-
Step4Roll warm cookies in powdered sugar; cool completely on cooling rack. If desired, roll cookies in powdered sugar again.
Nutrition
70
Calories
3g
Total Fat
0g
Protein
9g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 70
- Calories from Fat
- 30
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 1/2g
- Cholesterol
- 0mg
- 0%
- Sodium
- 30mg
- 1%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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