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.
Blue Ribbon Recipe
We absolutely loved this version of a ricotta cookie. The cookie is mild and not overwhelmingly filled with pumpkin flavor. Perfect for those that like pumpkin but not too much of the flavor. The frosting adds a good bit of creamy sweetness and has the perfect balance of pumpkin spice. This recipe makes a small batch of cookies, so it's one to save if you're cooking for only two (or don't want dozens of cookies around that inevitably you'll eat all of). A scrumptious fall cookie.
Preheat oven to 350. Cream together butter and sugar until smooth.
Beat in egg.
Stir in canned pumpkin and ricotta.
Stir in vanilla extract.
In a separate bowl, combine flour, pumpkin pie spice, baking soda, and salt.
Stir flour mixture into ricotta/pumpkin mixture. Stir until smooth.
Drop by rounded teaspoons onto greased cookie sheets. *Note: these will not spread very much*
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.
Cream butter, pumpkin pie spice, and confectioners' sugar until smooth. Stir in vanilla and milk until desired consistency.
Frost cookie when cooled.
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