Pumpkin Pie Snowball Cookies

23 November, 2014 by Stacey 28 Comments

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Pumpkin Pie Snowball Cookies are keto, low carb, and paleo snowball cookies with pumpkin pie flavor.

Pumpkin Pie Snowball Cookies - Beauty and the Foodie (1)

I converted my mother’s Russian tea cake recipe into a grain-free, paleo, and low carb snowball cookie with pumpkin pie flavor.

I am really excited about the results as they tasted even better than I dreamed they would.

These are have he same texture as a Mexican wedding cake but have pumpkin pie spices.

Baked pumpkin pie cookies with a sweet cinnamon coating. Not as crumbly as a tea cake but not as soft as a pumpkin pie. My family loved the texture and taste.

These pumpkin snowball cookies were easy to make, bake, and roll in the sweet powdered coating.

If you like Russian tea cakes or Mexican wedding cakes, then you will love these cookies.

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This Recipe was Featured in Women's Day Magazine

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Stacey

Pumpkin Pie Snowball Cookies are low carb, keto, and paleo snowball cookies with pumpkin pie flavor.

4.86 from 7 votes

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Prep Time 8 minutes mins

Cook Time 23 minutes mins

Total Time 31 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 81 kcal

Ingredients

1 ¼ cup almond flour
1 tablespoon coconut flour
⅓ cup sweetener of choice: coconut sugar for paleo or for low carb use erythritol granular
½ tablespoon pumpkin pie spice
¼ teaspoon cinnamon
3 tablespoon butter melted or coconut oil, melted
1 egg yolk beaten
3 tablespoon pumpkin puree make sure pumpkin is the only ingredient
2 tablespoon crushed walnut pieces *optional
SNOW COATING:
2 ½ tablespoon Powdered sweetener of choice: grind up coconut sugar in blender or processor or for low carb use confectioners erythritol or grind up granular erythritol.
½ teaspoon cinnamon

Instructions

Preheat oven to 300 F°, and line or grease a cookie sheet. In a large mixing bowl combine: 1 ¼ cup almond flour, 1 tablespoon coconut flour, ⅓ cup sweetener of choice, ½ tbsp. pumpkin pie spice, and ¼ teaspoon cinnamon. Mix together thoroughly.
Add to mixture: 3 tablespoon melted butter or coconut oil, 1 egg yolk, and 3 tablespoon pumpkin puree. Mix together thoroughly. Add in optional walnut pieces and stir in.
In a blender or processor, grind up the 2 ½ tablespoon sweetener of choice until it is powdered (unless using a low carb brand of confectioner’s sweetener). Put the powdered sweetener of choice into a small to medium size bowl and mix in the ½ teaspoon cinnamon. Set aside.
Using hands or oiled or buttered hands to prevent sticking, roll a tablespoon size of pumpkin dough into balls and place on cookie sheet in rows. Bake cookie pie balls in oven for 22 to 26 minutes. Check at 22 minutes to see if browning slightly. Remove from oven and cool slightly.
While cookie pie balls are still warm, rolls lightly into the powdered sweetener and cinnamon mixture. Serve and enjoy. Store unused portions in container in the fridge.

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Notes

Nutritional Data for Low Carb version using erythritol sweetener ( I used Swerve): Serving Size: 1 ball out of 15 balls, Cal: 81, Carbs:4 g / Net Carbs: 2 g, Fiber: 2 g, Fat: 7 g, Protein: 2 g, Sodium: 18 mg, Sugar: 0 g.
*Nutritional data are estimates based on the products I used*

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Nutrition

Calories: 81kcalCarbohydrates: 4gProtein: 2gFat: 7gSaturated Fat: 2gTrans Fat: 0gFiber: 2gSugar: 0g

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Michele Barker
January 01, 2018 at 2:37 am

I made these New Years Eve (last night) and they are amazeballs! (haha, play on words) My husband couldn't stop popping them into his mouth! He begged me to hide them and not bring them out until today. 😀 I loved them too, but have more self-control than him when it comes to sweets.
Thanks for sharing such a brilliant recipe!
Reply
- Stacey
  January 05, 2018 at 8:27 am
  
  Thank you so much for trying the recipe and your kind words, Michele.
  Reply
Kassie
October 10, 2016 at 7:49 pm

Do you think banana would make a good alternative to egg? I did make these tonight with egg and they were amazing! Even my super picky eater loved them.
Reply
- Stacey
  October 11, 2016 at 12:35 pm
  
  Thank you Kassie for trying the recipe & I'm thrilled the picky eater like them.. I have not had good results in using most egg replacements in the grain free recipes. I have not tried a banana in this recipe, but I have in others, and I think it needs egg to bind the grain free flour together.
  Reply
  - Kassie
    October 12, 2016 at 4:23 am
    
    I Have successfully used banana in other paleo recipes when I've been out of eggs, but wasn't sure if it works in every recipe. Thank you for responding so quickly.
    Reply
    - Stacey
      October 12, 2016 at 9:01 am
      
      Kassie, I haven't tried it in this one,so it might work. I tried using banana to replace egg in my English muffin recipe and it tasted good but fell apart. Let me know if try it, as I'm always running out of eggs 🙂
      Reply
Janet
October 05, 2016 at 2:20 pm

These are so good! Thanks for the great recipe.
Reply
See Also
2 Ingredient Chaffles
- Stacey
  October 06, 2016 at 7:42 pm
  
  Janet, Thank you so much 🙂
  Reply
Julie
December 21, 2015 at 9:58 pm

These were REALLY good! I like them warm so I pop them in the microwave to warm them (since they store in the fridge)
Reply
- Stacey
  December 24, 2015 at 7:50 am
  
  Thank you Julie for trying the recipe and the tip about warming them!
  Reply
Annie @ Annie's Noms
October 20, 2015 at 12:57 am

These look like they could be dangerous!!! I have a feeling 10 would disappear quite quickly!
Reply
- Stacey
  October 21, 2015 at 9:31 am
  
  Awe, thanks Annie. However did you guess how many I ate? 🙂
  Reply
lisa
October 19, 2015 at 5:19 pm

What a great twist on the teacake.
I love pumpkin...I will have to give these a try.
Reply
- Stacey
  October 21, 2015 at 9:29 am
  
  Thank you Lisa 🙂
  Reply
Lynn | The Road to Honey
October 17, 2015 at 4:42 am

Russian teacakes are one of my all time favorite cookies so it is no surprise that they are always included in our holiday baking. What a genius idea to introduce pumpkin to this tried and true favorite.
Reply
- Stacey
  October 18, 2015 at 5:50 pm
  
  Lynn, thank you for your very kind words.
  Reply
Christine | Vermilion Roots
October 17, 2015 at 12:58 am

I'm all about pumpkin right now. Made a batch of puree. I wanna try everything, including these cookies! 🙂
Reply
- Stacey
  October 18, 2015 at 5:49 pm
  
  Awe, thank you Christine 🙂
  Reply
Nadia
October 16, 2015 at 4:54 pm

yummy can't wait to try this!
Reply
- Stacey
  October 18, 2015 at 5:48 pm
  
  Thanks Nadia, I think you will like them 🙂
  Reply
Ribas with Love
October 16, 2015 at 3:24 pm

I love the ingredients you used in this recipe, it looks really yummy. It's so convenience to have these little power snacks around to munch or take on the go. Great job!
Reply
- Stacey
  October 18, 2015 at 5:47 pm
  
  Thanks so much Ribas with Love 🙂
  Reply
Sarah
October 16, 2015 at 2:41 pm

I love snowball cookies! I bet they taste great with pumpkin!!!
Reply
- Stacey
  October 18, 2015 at 5:46 pm
  
  Thank you Sarah 🙂
  Reply
RunnerGirl
December 02, 2014 at 2:18 am

I made these today & they are great! I realized late in the prep that I had no eggs - decided to go ahead without the egg yolk & they seem to have turned out just fine.
Thank you for a terrific recipe 🙂
Reply
- Stacey
  December 04, 2014 at 4:57 am
  
  Thank you Runner Girl, I am relieved that they worked out without the egg yolk. It is always nice to have an egg fee option.
  Reply
Trudy
November 24, 2014 at 12:43 am

I would love to make these pumpkin snowball cookies but I have recently developed an allergy to terr nuts. Is there an alternative flour that would work as well as the almond flour?
Reply
- Stacey
  November 27, 2014 at 5:04 am
  
  Trudy, I too have issues with almonds sometimes. I used cashews meal in mine in the same amount, but if you can't have any nuts then perhaps sunflower seed meal may work in the same amount as almond flour. You would have to grind the raw shelled seeds in a processor until a flour texture forms but not too long or you get SunButter. I have not tried it, but it may work.
  Reply

Pumpkin Pie Snowball Cookies - Beauty and the Foodie (2024)

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