Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Become a Member and get free shipping on your orders!


Photo Credit: Elizabeth Newman

Pumpkin Ricotta Cookies

20 MINPrep Time
by Giadzy
Photo Credit: Elizabeth Newman
You must be signed in to print this content
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 degrees 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
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

4 reviews & comments

  • Author's avatar image
    Alan - Nov 02

    Good recipe and worth a try if you like pumpkin.

    I used a 1.5" food portion scoop and put 12 scoops on a pan. 2 pans were baked at 350 degrees for 14 minutes.

    I used maple syrup and heavy cream to make the glaze instead of water. In addition to that change, I also added whiskey and chopped pecans to the glaze.

    The ricotta makes the cookies very cakey. The cookies do not spread much.

  • Author's avatar image
    Cher Lancaster - Oct 17

    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 - Jun 09

    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 - Jun 09

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

Please sign in or create an account to review or comment on recipes.