Pumpkin Ricotta Cookies Recipe

Pumpkin Ricotta Cookies are soft cookies that taste like cake and are great for fall. You can use pumpkin pie spice or a mix of your other favorite fall spices.

– 2 cups all-purpose flour (286 grams) – 2 teaspoons baking powder – 1 teaspoon pumpkin pie spice – ½ teaspoon salt – 1 cup brown sugar – ½ cup unsalted butter, softened – ¾ cup whole milk ricotta cheese (drained if wet) – ⅓ cup pumpkin puree – 1 large egg Pumpkin Glaze – 1 cup powdered sugar – 2 tablespoons milk – ¼ teaspoon pumpkin pie spice



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Use a nonstick baking mat or parchment paper to line a baking pan. Set it away.

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Mix the flour, baking powder, salt, and 1 teaspoon of pumpkin pie spice in a medium bowl with a whisk. Set this bowl away.

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Using an electric mixer, whisk brown sugar and butter in a large bowl for two minutes. Combine egg, ricotta, and pumpkin puree. Mix flour well.

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Keep the lid on the container and place the cookie dough in the refrigerator for at least two hours.

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Start oven at 350. Take a tablespoon of cookie dough batter from fridge. Shape dough balls. Prepare pans and place cookies 2" apart.

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Warm cookies for 12–14 minutes till bottoms brown. Cookie color won't alter much. Let cool on the pan for 5 minutes before transferring to a wire rack.

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Combine powdered sugar, milk, and ¼ tsp pumpkin pie spice in a small bowl. Makes sauce. Dip the cookie top in sauce. Re-dry on wire rack.

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Anise Cookies Recipe