Pumpkin Refrigerator Cookies
Creamy, spiced pumpkin cookies with chopped nuts offer a delightful treat perfect for fall gatherings, combining warm flavors and a soft, chewy texture that everyone will enjoy.
Ingredients
Instructions
- Mix sugar, margarine, pumpkin, and egg until well blended.
- Stir in flour, baking soda, cinnamon or pumpkin pie spice, and chopped nuts.
- Cover the dough and refrigerate for at least 2 hours.
- Divide the dough in half.
- Shape each half into a roll about 1 1/2 inches in diameter and 8 inches long.
- Wrap the rolls and refrigerate for at least 4 hours.
- Preheat oven to 400°F (200°C).
- Cut the rolls into 1/8-inch slices.
- Place slices 1 inch apart on ungreased cookie sheets.
- Bake for 7 to 9 minutes, then cool.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white. If you want a dairy-free option, use a plant-based margarine. You can also add chocolate chips or dried cranberries for extra sweetness. Ensure the dough is well chilled before slicing for cleaner edges. If you prefer a spicier cookie, increase the cinnamon or pumpkin pie spice to one teaspoon.
Serving Suggestions
These cookies are perfect for a fall gathering or holiday celebration. Serve them alongside a warm cup of tea or coffee for a cozy afternoon snack. They also pair beautifully with Luscious Pumpkin Bread for a delightful dessert platter. Consider adding a scoop of vanilla ice cream on top for an indulgent treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the unbaked dough rolls wrapped tightly in plastic wrap for up to three months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Refrigerator Cookies contains roughly 1338 calories, with 22g protein, 185g carbohydrates, and 57g fat. It is an excellent source of iron (49% of the Daily Value), protein (43% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1840mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth. One cup of cooked fresh pumpkin will work well, but ensure it's not too watery, as this can affect the dough consistency.
What can I substitute for nuts in this recipe?
If you have nut allergies or prefer to avoid them, you can substitute sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, you can omit the nuts entirely and add more chocolate chips or dried fruits like raisins or cranberries for added texture and flavor.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool. Keep an eye on them during the last few minutes of baking to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).