pumpkin ricotta cookies

Name: Pumpkin Ricotta Cookies
Prep time: 15 min
Cook time: 10 min
Ingredients: 1/4 cup(s) butter, softened; 1/2 cup(s) sugar; 1/4 teaspoon(s) pumpkin pie spices; 1 - egg; 1/2 teaspoon(s) vanilla extract; 1/4 cup(s) canned pumpkin; 1/4 cup(s) ricotta cheese; 1 cup(s) all-purpose flour; 1/4 teaspoon(s) baking soda; 1/8 teaspoon(s) salt; ## OPTIONAL FROSTING; 1 tablespoon(s) butter, softened; 1 1/2 cup(s) confectioners' sugar; 1/8 teaspoon(s) pumpkin pie spice; 1/8 teaspoon(s) vanilla extract; 2 1/2 teaspoon(s) milk

(2 RATINGS)

768 Pinches 13 Photos

Karen Lyman

southern, NJ

Updated on Sep 4, 2020

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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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.

— The Test Kitchen

prep time 15 Min

cook time 10 Min

method ---

yield Makes 18 cookies

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1/4 teaspoon pumpkin pie spices
1 - egg
1/2 teaspoon vanilla extract
1/4 cup canned pumpkin
1/4 cup ricotta cheese
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
OPTIONAL FROSTING
1 tablespoon butter, softened
1 1/2 cups confectioners' sugar
1/8 teaspoon pumpkin pie spice
1/8 teaspoon vanilla extract
2 1/2 teaspoons milk

How To Make pumpkin ricotta cookies

Step 1

Preheat oven to 350. Cream together butter and sugar until smooth.

Step 2

Beat in egg.
Step 3

Stir in canned pumpkin and ricotta.
Step 4

Stir in vanilla extract.
Step 5

In a separate bowl, combine flour, pumpkin pie spice, baking soda, and salt.
Step 6

Stir flour mixture into ricotta/pumpkin mixture. Stir until smooth.
Step 7

Drop by rounded teaspoons onto greased cookie sheets. *Note: these will not spread very much*
Step 8

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.
Step 9

**OPTIONAL FROSTING** Cream butter, pumpkin pie spice, and confectioners' sugar until smooth. Stir in vanilla and milk until desired consistency.
Step 10

Frost cookie when cooled.
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