Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper to prevent sticking.
In a large mixing bowl, combine the softened butter with ½ cup of the powdered sugar and 1 teaspoon of vanilla extract. Using an electric mixer, beat together until light and fluffy.
Slowly incorporate 2 ¼ cups of all-purpose flour, ½ teaspoon of salt, 1 teaspoon of cinnamon, ¼ teaspoon of ginger, ¼ teaspoon of allspice, and ½ teaspoon of nutmeg into the bowl. Mix until the dough starts to come together.
Stir in the ¾ cup of chopped nuts. You can use pecans or walnuts, depending on your preference.
If the dough seems too soft to handle, pop it in the refrigerator for about 30 minutes.
Scoop out portions of dough and roll them into balls. Place these balls on the prepared cookie sheets, spacing them about 2 inches apart.
Bake the cookies for 7 to 8 minutes. Keep an eye on them; you want the bottoms to be just lightly browned.
Allow them to cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
In a small bowl, combine the remaining 1 cup of powdered sugar with the remaining 1 teaspoon of cinnamon. Roll each cooled cookie in this mixture until they are fully coated.
Store your Pumpkin Spice Snowballs in an airtight container. They can last up to 4 days on the counter or be frozen for up to one month.
