NFCA Pumpkin Snowball Cookies – Gluten Free!
I’m a huge fan of people getting in the kitchen and working recipes over and over until they get perfection. This week I am honored to post a recipe created by Cheryl McEvoy from the National Foundation for Celiac Awareness!
She had tweeted about her Greek-style wedding cookies (my favorite) and she was experimenting with how to make them less crumbly gluten free. And the festive holiday answer?!
I love these cookies! Check out her delicious Pumpkin Snowball Cookies.
Note from Cheryl:
I love how these cookies blend the autumnal flavor of pumpkin with a touch of wintery sugar and spice – perfect for any holiday!
Notes: Pumpkin keeps the batter moist, so these take longer to cook than the typical butter cookie. It also means that less is more; if you make these cookies too big, the insides will look undercooked even after the bottoms are nicely browned.
When rolling the dough, try to make the cookies as smooth as possible. That makes it easier for coating them later on.
NFCA Pumpkin Snowball Cookies - Gluten Free
Approximately 3 dozen small snowballs
- 10 Tbsp butter
- 1/4 tsp salt (optional)
- 1/4 cup pumpkin puree
- 1 tsp vanilla (gluten free)
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/2 cup ground nuts (I used almonds, but walnut and pecans work too)
- 1/2 cup powdered sugar
- 1 1/2 cups gluten free all-purpose flour
- Extra cinnamon and powdered sugar for coating
- Preheat oven to 350 degrees
- Cream butter in a large bowl. Add salt, pumpkin and vanilla and cream together until well combined.
- Add cinnamon and allspice and mix well.
- Stir in ground nuts and powdered sugar. Mix until well incorporated.
- 5. Add gluten-free flour ½ cup at a time and mix until flour is well combined. The dough will be sticky, but there should not be any lumps from the flour.
- 6. Scoop dough and lightly roll in your hands to create a ball about the size of a teaspoon. Place on an ungreased cookie sheet. Repeat. (This will get messy, so be prepared!)
- Bake cookies at 350 degrees for about 18-20 minutes, or until lightly brown on the bottom.
- Remove cookies from oven and place on a cooling rack.
- While cookies are cooling, pour ½ cup of powdered sugar on a plate. Shake on some cinnamon and a dash of allspice and stir lightly to combine. (I am a big cinnamon fan, so I went heavy-handed here.)
- When cookies are cool, roll them in the cinnamon-sugar mixture. For a heavier coating, roll them a second time after the first round is done.