Pumpkin Ricotta Cookies

Karen Lyman

By
@kmlyman375

Looking for a way to use up some leftover ricotta and canned pumpkin, I decided to get creative. Yummy ricotta cookies...with an autumn twist! My daughter loves them with the frosting, but they are just as yummy without!


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Comments:

Serves:

Makes 18 cookies

Prep:

15 Min

Cook:

10 Min

Ingredients

1/4 c
butter, softened
1/2 can(s)
sugar
1/4 tsp
pumpkin pie spices
1
egg
1/2 tsp
vanilla extract
2 oz
canned pumpkin
2 oz
ricotta cheese
1 c
all purpose flour
1/4 tsp
baking soda
1/8 tsp
salt

(OPTIONAL FROSTING)

1 Tbsp
butter, softened
1 1/2 c
confectioners' sugar
1/8 tsp
pumpkin pie spices
1/8 tsp
vanilla extract
2 1/2 tsp
milk

Directions Step-By-Step

1
Preheat oven to 350.
2
Cream together butter and sugar until smooth. Beat in egg. Stir in canned pumpkin and ricotta.
3
In separate bowl, combine flour, pumpkin pie spice, baking soda and salt. Stir into ricotta/pumpkin mixture.
4
Drop by rounded teaspoons onto greased cookie sheets. *Note: these will not spread very much*
5
Bake 9 - 10 minutes, edges will be golden. *Note: they will not be all over golden and texture will be cake-like* Cool cookies ON cookie sheet a few minutes before removing. Finish cooling on wire racks.
6
**OPTIONAL FROSTING**
Cream butter, pumpkin pie spice and confectioners' sugar until smooth. Stir in vanilla and milk until desired consistency. Frost when cooled.

About this Recipe

Course/Dish: Cookies
Hashtags: #ricotta, #holiday, #pumpkin