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Pumpkin Ricotta Cookies
Category
Dessert
Prep Time
20 minutes
Ingredients
-
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
For The Cookies:
Instructions
Preheat the oven to 375 degrees F. Prepare 2 baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, cinnamon, ginger and salt. Set aside.
- 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.
- 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.
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 116
Amount/Serving
% Daily Value
- Carbs
- 24 grams
- Protein
- 2 grams
- Fat
- 4 grams
- Saturated Fat
- 2 grams
- Trans Fat
- 1 grams
- Cholesterol
- 19 milligrams
- Sodium
- 88 milligrams
- Fiber
- 1 grams
- Sugar
- 12 grams
- Unsaturated Fat
- 2 grams
4 comments
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.
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.
My cookies came out more flat than what is pictured. What could have gone wrong? They are yummy though!
These are so delicious!!! My family loved them.