Pumpkin Ricotta Cookies

Karen Lyman


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!


★★★★★ 1 vote

Makes 18 cookies
15 Min
10 Min


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1/4 c
butter, softened
1/2 can(s)
1/4 tsp
pumpkin pie spices
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


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

How to Make Pumpkin Ricotta Cookies


  • 1Preheat oven to 350.
  • 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.

Printable Recipe Card

About Pumpkin Ricotta Cookies

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

Show 5 Comments & Reviews

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