Pumpkin Spiced Icebox Cookies

By: Cassy Joy Garcia

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These gluten free pumpkin spiced icebox cookies are the perfect way to indulge in pumpkin this fall! These cookies are soft and fluffy, with just the right amount of pumpkin, warm spices, and hints of white chocolate chips and toasty pecans to create the perfect bite.

Pumpkin Spiced Icebox Cookies

It’s officially pumpkin season and these pumpkin spiced icebox cookies are, quite possibly, my favorite cookie creation yet! Best of all, you can keep the dough in your fridge or freezer, slice a few pieces off, and bake as needed (though, once you have one you might want to go ahead and bake them ALL right away!).

We started developing these pumpkin spiced icebox cookies by creating a gluten and egg-free dough with REAL pumpkin and grass-fed butter as the perfect base for these fall-inspired cookies. Throw in some roughly chopped pecans, chunks of decadent white chocolate, and pumpkin spice, and you’ve got everything you could ever need in a dessert! After you mix the dough, you’ll roll it into a log, and wrap it in parchment paper, refrigerate until firm, and then remove to slice and bake!

Why are they called icebox cookies?

Let's talk about the history and science behind “icebox” or “refrigerator” cookies for a minute. You may or may not know that “iceboxes”, or refrigerators didn’t become a common household appliance until the 1920s, when some incredibly smart innovator figured out how to make a convenient at-home version of a cooler. Around this time, families started to develop recipes that called for refrigeration prior to baking. What started as icebox cakes, quickly developed into all sorts of icebox goodies, and now the world has some of the darn tastiest desserts you can imagine because of this little development almost 100 years ago! 

So, now you may be wondering what makes icebox cookies different. Well, I'm glad you asked! Icebox cookies come with two benefits – first, freezing the cookie dough means it keeps for longer and you can use it as needed. Second, (and most important in my opinion) freezing the dough results in cookies that spread less. Why is this important? Because for these pumpkin spiced icebox cookies, less spread = the perfect ratio of browned, crisp top to chewy, doughy, delicious center. Yes, please!

rows of pumpkin spice icebox cookies with a slightly orange coloring and white chocolate chips and pecans on a marble surface

How do you freeze icebox cookies?

To freeze the cookie dough, you’ll need to lay out two pieces of parchment paper and set half of the dough on each piece. Then, you’ll form each half of the dough into a 1.5-2-inch thick roll, wrap the paper around the dough roll, and then twist the ends of the paper to secure the rolled packaging (think: similar to how a Tootsie Roll is packaged!). Once rolled and wrapped, stick the dough into the freezer until you’re ready to use it!

Tips for Icebox Cookies

These icebox cookies are pretty fail-proof, but here are a few things to keep in mind so that yours turn out perfect every single time!

  • Refrigerate the Dough – be sure to either refrigerate or freeze the dough for a minimum of 2 hours. This is key in helping the cookies to not spread!
  • Drain Homemade Pumpkin Puree – if you’re using homemade pumpkin puree (this Instant Pot pumpkin puree is SO delicious and easy!), be sure to drain it first since homemade puree tends to be more watery than canned puree.
  • Swap the Nuts – if you don’t like pecans, feel free to swap them for any nut that you do like (walnuts would be delicious here!), or if you’d rather go nut-free, just omit the nuts altogether!
  • Swap the Chips – if white chocolate chips aren’t your thing, swap them for dark chocolate chips or even butterscotch chips (YUM!). 

Our favorite way to eat these Pumpkin Spiced Icebox cookies (besides inhaling 5 in one sitting straight out of the oven) is with a tall glass of cold almond milk. Preferably after a warm pumpkin-inspired meal like our Pumpkin Turkey Chili because is there ever such a thing as too much pumpkin?!


Pumpkin Icebox Cookies

Pumpkin Spiced Icebox Cookies

These pumpkin icebox cookies are soft and fluffy, with just the right amount of pumpkin, warm spices, and hints of white chocolate chips and toasty pecans to create the perfect bite.

  • Author: Amber Goulden
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Dessert



  1. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
  2. In a large bowl, add the butter and sugar. With a hand-held mixer or stand mixer, whip the butter and sugar on high speed until the mixture is slightly fluffy.
  3. Add the vanilla and pumpkin to the butter mixture, then beat with the mixer on high speed until fully combined.
  4. Gradually add the flour into the butter mixture ½ cup at a time, mixing on high speed, until you can no longer see the flour and a thick dough has formed.
  5. Stir the chocolate chips and pecans into the dough.
  6. Lay out two pieces of parchment paper then set half of the dough on each piece of paper.
  7. Roll the dough into two equally-sized rolls, each 1 1/2-2 inches thick. Then, roll the paper around the dough and twist the ends until dough is securely wrapped. Refrigerate dough for 2 hours, until firm.
  8. Preheat the oven to 350 F.
  9. Line a baking sheet with parchment paper.
  10. Remove the dough from the parchment paper and cut 1/2 inch thick slices. Lay the slices on a parchment paper-lined baking sheet and bake for 10-12 minutes, until cookies have slightly spread and begun to brown on top.
  11. Remove from the oven and let cool. Enjoy!


  • You may also freeze the dough for later use. With this method, you'll want to allow the dough to thaw on the counter after removing from the freezer so that it is easier to slice.
  • You can use dark chocolate chips instead of white chocolate, omit the nuts and replace them with more chocolate chips, and vice versa.
  • If you are using homemade pumpkin puree for this recipe, make sure it is drained first as homemade puree tends to be more watery than canned versions.

Keywords: Fall, baked goods, egg free, dairy free, gluten free, freezer friendly, holiday

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  1. Haley says:

    These look amazing! Before I attempt to make them, I had a quick question. The log that you rolled out is only a half inch thick? The cookies above look to be about 2-3 inches round. Do they spread that much?

  2. Kelsey says:

    Can you use cassava flour instead of the king Arthur flour?

  3. Sarah says:

    Can you substitute coconut oil or ghee for the butter?

  4. Samantha says:

    Could you recommend a soy free white chocolate chip brand?

  5. Heidi says:

    Where are the warm spices mentioned in the recipe ?

  6. Do says:

    Used Bob’s red mill 1:1 flour and chocolate chips. Good flavor, a bit crumbly.

    4.0 rating

  7. Sydney says:

    What brand of white chocolate chips did you us

  8. Cheryl says:

    Do these come out the same if you double the recipe?

  9. Sondra says:

    How many cookies does it make?

  10. Whitney says:

    I made these this weekend, and they were SO SO SO SO good! My mom, who is not a big sweets eater AND does NOT eat gluten free even loved them!! 🙂

    Side note, I even forgot to add the chocolate chips and pecans, I noticed after I had rolled up the dough… BUT they were STILL to die for!

  11. Katrina says:

    I’m gluten, egg, dairy, nut and cane sugar free, and I was able to modify this recipe to my needs! I used unsweetened applesauce for butter and doubled the chocolate chips. They’re a touch dry and a little small, so next time I’ll probably add a dribble of coconut oil and make my logs thicker. Overall, another fantastic Fed and Fit recipe!
    Oh, and for those asking where to get supplies, I found everything at my local Trader Joe’s, including gluten free flour and coconut sugar.

  12. Julia Rich says:

    Thank you for this sweet recipe! I’m always looking for new, fun ways to have dessert around Halloween for my kiddos, and these were a win.


  13. Lori says:

    This is probably a silly question, but oh well! Could this cookie dough be js d as a drop cookie as well as slice and bake?

  14. Samantha says:

    These are so good! I used macadamia nuts instead of pecans. My family loved them. Glad to find some delicious egg free cookies.

  15. Carly says:

    DELICIOUS!!! So happy I finally made these. The dough couldn’t be easier to bake and the cookies are so so so good! My new favorite pumpkin cookie recipe!!

  16. Lauren says:

    Love these! We don’t have access to the King Arthur flour, so I subbed the Bob’s Red Mill 1:1 baking flour, and ended up needing about 1/4 cup more. We’re also dealing with a severe dairy allergy so used Earth Balance Buttery Sticks, and dairy free white chocolate chips. Again — AMAZING!

  17. Karen says:

    Both batches I made burned on the bottom. I even put them in 3-4 minutes less than what was called for. The tops were barely browned. And they didn’t spread very much so they were pretty small. They were still good but I couldn’t put them on my cookie tray because they were so burned on the bottoms. Any idea what might have gone wrong?