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Photo Credit: Elizabeth Newman

Pumpkin Ricotta Cookies

It's no secret that Giada's lemon ricotta cookies are one of her most famous and beloved recipes, and this spin on the classic is perfect for fall. Lemon is swapped out for pumpkin and warm spices for an autumnal treat that brings on all the fall feelings. 

These cookies are light, fluffy, and perfectly moist - they taste a bit like little muffin tops or bites of pumpkin loaf. Pumpkin spice lovers, welcome to your new favorite cookie!

pumpkin ricotta cookies

Pumpkin Ricotta Cookies



Prep Time

20 minutes




The Giadzy Kitchen

Image of Pumpkin Ricotta Cookies


    For The Cookies:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup pureed pumpkin, (such as Libby’s)
  • 1 ½ cups powdered sugar ((confectioners’ sugar))
  • 3 tablespoons water
  • ¼ teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of salt


  1. Preheat the oven to 375°F. Prepare 2 baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, cinnamon, ginger and salt. Set aside.
  3. In a large bowl, using an electric mixer, beat the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated, using a rubber spatula to scrape the sides if needed. Add the ricotta cheese and pumpkin, and beat to combine. Stir in the dry ingredients until just incorporated, being careful to not over-mix.
  4. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 13-15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  5. While the cookies cool, combine the powdered sugar, water, cinnamon, nutmeg and a pinch of salt in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.



per serving
Amount/Serving % Daily Value
24 grams
2 grams
4 grams
Saturated Fat
2 grams
Trans Fat
1 grams
19 milligrams
88 milligrams
1 grams
12 grams
Unsaturated Fat
2 grams

3 reviews & comments

  • Author's avatar image
    Cher Lancaster

    We loved these cookies. I’m not huge on sweets so I reduced the sugars to 3/4 cup each and didn’t use the icing. The cookies were perfectly sweetened, very fluffy and great with coffee. My daughter loved these so I’ll be adding this recipe to our recipe box.

  • Author's avatar image
    Maryellen Blough

    My cookies came out more flat than what is pictured. What could have gone wrong? They are yummy though!

  • Author's avatar image
    Katie Taylor

    These are so delicious!!! My family loved them.

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