Why I Love This Pumpkin Refrigerator Cookie Recipe
There’s something about autumn that energizes the senses and invites cozy baking. Once a cool breeze arrives, pumpkin flavors start appearing everywhere — sometimes too much, but these cookies strike the right balance. They highlight pumpkin and warm spices without overwhelming.
These are refrigerator-style cookies, a classic approach that’s both simple and practical. The dough is shaped into logs, chilled, and stored in the fridge or freezer. When you want fresh cookies, slice and bake for a quick, freshly baked treat any time.
The recipe is forgiving and versatile: you can freeze the dough logs for later or bake and freeze the finished cookies. They’re perfect for fall gatherings, cookie trays, or for keeping on hand during the busy holiday season.
Follow These Tips
Serving & Storage
To serve – Let the cookies cool to room temperature after baking so the pumpkin and spices shine. They make a lovely addition to any autumn cookie tray.
To store – Keep tightly wrapped dough logs in the refrigerator for up to 3 days before slicing and baking. For longer storage, freeze dough logs up to 2 months; thaw in the fridge until firm but sliceable.
Store baked cookies in an airtight container for up to 5 days. To freeze baked cookies, layer with parchment and keep for up to 2 months.
More Cookie Recipes to Try
- Caramel Thumbprint Cookies
- Double Chocolate Oatmeal Cookies
- Peanut Butter Rollups
- Cutout Sugar Cookies
- Butter Pecan Cookies
- All-In-One Oatmeal Cookies
- French Macarons
Have I Convinced You to Make This Recipe?
I hope you give this recipe a try and enjoy it with family or friends. If you make it, leave a comment and a star rating to let others know how it turned out — your feedback helps others decide to try it, too.
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
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Beat the butter, granulated sugar, and brown sugar until light and fluffy.
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Mix in the egg, vanilla extract, salt, and baking soda.
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Add the pumpkin and mix until incorporated. The batter may look curdled; that’s normal.
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Stir in the cinnamon, ginger, cloves, nutmeg, and flour until fully combined.
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Fold in the pecans.
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Divide the dough into two portions and shape each into a log on parchment paper. Roll up and chill in the refrigerator or freezer until firm. If freezing, store logs in an airtight container. When ready to bake, preheat the oven to 350°F (175°C).
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Slice the logs into 1/4-inch thick cookies and place on an ungreased baking sheet.
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Bake 10–12 minutes until the cookies are puffed and set at the edges.
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Cool on the baking sheet for five minutes, then transfer to a rack to reach room temperature. If using glaze, apply once the cookies are cool.
For the glaze
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Whisk the milk, molasses, cinnamon, and powdered sugar until smooth and lump-free. Adjust milk or sugar to reach a pourable glaze consistency.
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Dip the tops of cooled cookies into the glaze and add sprinkles if desired. The glaze will firm up as it sets.
Video
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.
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