Pumpkin Spice Ricotta Cookies

Pumpkin Spice Ricotta Cookies are the perfect fall cookies.They have a subtle pumpkin flavor and the warm fall pumpkin pie spice. They are soft cookies that are almost cake like in consistency. Pumpkin adds great flavor and texture.

These super moist cookies will make a good addition to all of your fall gatherings. They have a simple glaze made with maple syrup and pumpkin spice.

Pumpkin Spice Ricotta Cookies are easy to make. If you are looking for other pumpkin recipes to make this fall check out Pumpkin Crumble Muffins, Pumpkin Olive Oil Cake, Pumpkin Creme Sandwich Cookies, Pumpkin Crumble Muffins, Pumpkin Bread, Pumpkin Gingerbread Trifle, Pumpkin Panna Cotta, Pumpkin French Toast, Pumpkin Martini, Pumpkin Rolls, Pumpkin Creme Brûlée, Cream Cheese Pumpkin Bread, Pumpkin Waffles, and Pumpkin Baked Donuts.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• Canned pumpkin is steamed and pureed pumpkin. There is nothing added to this. You may also see canned Pumpkin Pie Filling at the grocery stores. This contains sugar and spices. You do not want to buy it for this recipe. You can make your own pumpkin puree from scratch.
• Ricotta Cheese is easy to make at home from scratch as well with a few basic ingredients.

SPECIAL EQUIPMENT NEEDED:

• Baking sheets/ cookie sheet
• Large bowl
• Small bowl for the glaze
• Electric handheld mixer or stand mixer
• ​Cooling rack

SUBSTITUTIONS:

• Mashed sweet potatoes or butternut squash puree can be substituted for the pumpkin puree.
• The granulated sugar can be replaced with light brown sugar.
• You can use unbleached flour or whole wheat flour in place of the all purpose flour.
• ​Cottage cheese or yogurt would be good substitutes for the ricotta cheese.

HOW TO STORE PUMPKIN SPICE RICOTTA COOKIES:

• You can store the cookies in an airtight container or covered with plastic wrap for 2-3 days at room temperature.
• You can freeze the cookies up to 3 months in a freezer bag or airtight freezer container.

Pumpkin Spice Ricotta Cookies

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Serves: 2 1/2 dozen Prep Time: 20 minutes Cooking Time: 15 minutes

Ingredients

• COOKIES
• 2 ½ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin spice
• 1 cup granulated sugar
• 1 stick unsalted butter at room temperature
• 2 large eggs
• 1 cup whole milk ricotta cheese
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• GLAZE
• 2 Tablespoons maple syrup
• 1½ teaspoon pumpkin spice
• 1 tablespoon milk ( add extra by teaspoon if needed to achieve flowing consistency)
• 1¼ cups powdered sugar

Instructions

COOKIES:

Preheat the oven to 350 degrees.

Sift the flour, baking powder, pumpkin spice and salt together into a large mixing bowl. Set the dry ingredients to the side.

Beat the softened butter with an electric mixer on medium speed. Add the sugar and beat until it is light and fluffy.

Add the eggs, one a time, mixing well after each addition.

Add the pumpkin, ricotta, and vanilla extract. Mix well.

Add the flour mixture and mix it in on low speed until everything is combined.

Drop the dough by the tablespoon onto an un greased baking sheet. Line the sheet with parchment paper for an easy clean up. You could also use a silicone mat.

Place the baking sheets into the preheated oven.

Bake cookies for 15 minutes until they are  golden brown. Rotate the baking sheets about halfway through the process to ensure that they brown evenly.

Cool the cookies completely on a wire rack.

GLAZE:

To make the glaze, stir together the powdered sugar, maple syrup and milk.

Add  some additional milk by the teaspoon if the mixture is too thick. You want it fluid enough to drizzle over the cookies but not too thin.

Place wax paper under the wire racks.

Drizzle one teaspoon of the glaze over each cookie. Move your hand back and forth over the cookie to create lines of the glaze.

Let the glaze harden and serve.

Pumpkin Spice Ricotta Cookies was last modified: August 19th, 2023 by Sue O'Connell

Notes

Pumpkin Spice is a mixture of Cinnamon, Nutmeg, Ground Ginger, Allspice and Ground Cloves in equal parts if you would like to make your own.