Pumpkin Ricotta Cookies

1
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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 18 cookies
Prep:
15 Min
Cook:
10 Min

Ingredients

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  • 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

How to Make Pumpkin Ricotta Cookies

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.

Printable Recipe Card

About Pumpkin Ricotta Cookies

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




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