Table of Contents
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!
Watch how to make these pumpkin refrigerator cookies:
Pumpkin Refrigerator Cookies
Ingredients
For the cookies
- ½ cup butter room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- ½ cup pumpkin
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp freshly grated nutmeg
- 2 ¾ cups flour
- ½ cup finely chopped pecans
For the glaze
- 1-2 tbsp milk
- 2 tsp molasses
- 1 tsp cinnamon
- ½-1 cup powdered sugar
Instructions
For the cookies
- Beat the butter and the sugars until light and fluffy.
- Mix in the egg, vanilla, salt, and baking soda.
- Add the pumpkin and mix until incorporated. The batter may look curdled but that's normal.
- Stir in the spices and flour and completely incorporate.
- Finish by stirring in the 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 ingredients until a smooth glaze with no lumps is achieved. Adjust milk and sugar to achieve a smooth and fluid glaze.
- 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!
Nutrition
