pumpkin ricotta cookies

★★★★★ 2
a recipe by
Karen Lyman
southern, NJ

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.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves Makes 18 cookies
prep time 15 Min
cook time 10 Min

Ingredients For pumpkin ricotta cookies

  • 1/4 c
    butter, softened
  • 1/2 c
    sugar
  • 1/4 tsp
    pumpkin pie spices
  • 1
    egg
  • 1/2 tsp
    vanilla extract
  • 1/4 c
    canned pumpkin
  • 1/4 c
    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 spice
  • 1/8 tsp
    vanilla extract
  • 2 1/2 tsp
    milk

How To Make pumpkin ricotta cookies

  • Butter and sugar creamed together.
    1
    Preheat oven to 350. Cream together butter and sugar until smooth.
  • Egg added to the bowl.
    2
    Beat in egg.
  • Pumpkin and ricotta added to the bowl.
    3
    Stir in canned pumpkin and ricotta.
  • Stirring in vanilla extract.
    4
    Stir in vanilla extract.
  • Flour, pumpkin pie spice, baking soda, and salt in a separate bowl.
    5
    In a separate bowl, combine flour, pumpkin pie spice, baking soda, and salt.
  • Dry mixture combined with wet mixture.
    6
    Stir flour mixture into ricotta/pumpkin mixture. Stir until smooth.
  • Dough scooped onto cookie sheet.
    7
    Drop by rounded teaspoons onto greased cookie sheets. *Note: these will not spread very much*
  • Cookies cooling on a wire rack.
    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.
  • Butter, pumpkin pie spice, and confectioners' sugar, vanilla, and milk combined in a bowl.
    9
    **OPTIONAL FROSTING** Cream butter, pumpkin pie spice, and confectioners' sugar until smooth. Stir in vanilla and milk until desired consistency.
  • Cooled cookies frosted.
    10
    Frost cookie when cooled.
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