Pumpkin Refrigerator Cookies
Nutmeg, clover, and pecans merge with pumpkin flavors to create this tasty, autumnal dessert. These cookies are great for preparing but baking later, living in the fridge in the meantime.
Servings: 18
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
Serving: 1cookie | Calories: 200kcal