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Why I Love This Pumpkin Refrigerator Cookie Recipe
The fall season does something special: it seems to invigorate and excite us all. Each year, we can hardly wait until we feel a slight chill in the air to start throwing pumpkin into anything and everything. Ok, I’ll admit: there can be pumpkin overload. I mean there other amazing fall flavors, but pumpkin is just so good!
These cookies do have pumpkin but in a very transitional method of a refrigerator cookie! Refrigerator cookies were all the rage back in the day for their simple method but also for how well they keep. You can mix these up and roll them in a log then pop them in the freezer. Cut off the cookies and bake for fresh treats anytime!
These are so simple and are great to freeze in dough form or after they are baked. Enjoy the beginning of fall, or as I like to think, the beginning of a new baking season!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature once baked and cooled, when the pumpkin and warm spices really come through. These are lovely on an autumn cookie tray.
To store – Keep tightly wrapped dough logs in the fridge for up to 3 days before slicing and baking. Freeze dough logs for up to 2 months. Thaw slightly in the fridge until firm but sliceable.
Store baked cookies in an airtight container for up to 5 days. Freeze baked cookies with parchment between layers for up to 2 months.
More Cookie Recipes to Try
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Pumpkin Refrigerator Cookies
Ingredients
For the cookies
- 8 tbsp (1 stick) unsalted butter room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 tsp baking soda
- ½ cup pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 ¾ cups all-purpose flour
- ½ cup finely chopped pecans
For the glaze
- 1-2 tbsp whole milk
- 2 tsp molasses
- 1 tsp ground cinnamon
- ½-1 cup sifted powdered sugar
Instructions
For the cookies
- Beat the butter, granulated sugar, and brown sugar until light and fluffy.8 tbsp (1 stick) unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Mix in the egg, vanilla extract, salt, and baking soda.1 large egg, 1 tsp vanilla extract, ½ tsp kosher salt, 1 tsp baking soda
- Add the pumpkin and mix until incorporated. The batter may look curdled but that's normal.½ cup pumpkin puree
- Stir in the cinnamon, ginger, cloves, nutmeg, and flour and completely incorporate.1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 2 ¾ cups all-purpose flour
- Finish by stirring in the pecans.½ cup finely chopped pecans
- Divide the dough into two sections and make logs on parchment paper. Roll up and place in the freezer or refrigerator until well chilled and firm. If you want to keep in the freezer, make sure logs are in an airtight container. Once chilled, preheat oven to 350°F.
- Slice ¼-inch cookies and place on an ungreased cookie sheet.
- Bake 10-12 minutes until puffed and firm to the touch.
- Remove from oven and cool on the baking pan for five minutes then on cooling racks until room temperature. If you want to add a glaze, glaze once the cookies are room temperature.
For the glaze
- Mix together the milk, molasses, cinnamon, and powdered sugar until a smooth glaze with no lumps is achieved. Adjust milk and sugar to achieve a smooth and fluid glaze.1-2 tbsp whole milk, 2 tsp molasses, 1 tsp ground cinnamon, ½-1 cup sifted powdered sugar
- Dip the top of the cookie in the glaze then finish with sprinkles, if desired. The glaze will harden and the cookies will be devoured!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
