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!
2Cream together butter and sugar until smooth. Beat in egg. Stir in canned pumpkin and ricotta.
3In separate bowl, combine flour, pumpkin pie spice, baking soda and salt. Stir into ricotta/pumpkin mixture.
4Drop by rounded teaspoons onto greased cookie sheets. *Note: these will not spread very much*
5Bake 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.
Cream butter, pumpkin pie spice and confectioners' sugar until smooth. Stir in vanilla and milk until desired consistency. Frost when cooled.