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Pumpkin Spice Ricotta Cookies

Pumpkin Spice Ricotta Cookies

Pumpkin Spice Ricotta Cookies are the perfect fall cookie.They have a subtle pumpkin flavor and the taste of fall’s favorite spices. They are soft cookies that are almost cake like in consistency. Pumpkin adds great flavor and texture.

These super moist cookies are full of the the spices that we associate with fall and make a great addition to all of your fall gatherings.

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, and Pumpkin Cream Sandwich Cookies.

 

Pumpkin Spice Ricotta cookie ingredients

Pumpkin Spice Ricotta Cookies

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Serves: 2 1/2 dozen Prep Time: Cooking Time:

Ingredients

  • COOKIES
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin spice
  • 1 cup granulated sugar
  • 1 stick butter at room temperature
  • 2 eggs
  • 1 cup whole milk ricotta cheese
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • GLAZE
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon pumpkin spice
  • 1 tablespoon milk ( add extra by teaspoon if needed to achieve flowing consistency)
  • 1 1/4 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Sift the flour,baking powder,pumpkin spice and salt together into a bowl and set aside.
  3. Beat the softened butter on high. Add the sugar and beat until it is light and fluffy.
  4. Add the eggs, one a time, mixing well after each addition.
  5. Add the pumpkin, ricotta, and vanilla. Mix well.
  6. Add the flour mixture and combine on low speed until everything is combined.
  7. Drop the dough by the tablespoon onto ungreased  cookie sheets.
  8. Bake cookies for 15 minutes until they are lightly browned. I rotate the sheets about halfway through the process to ensure that they brown evenly.
  9. Cool the cookies completely on a wire rack.
  10. To make the glaze, stir together the powdered sugar, maple syrup and milk.
  11. Add milk by the teaspoon if the mixture is too thick to drizzle over the cookies
  12. Place wax paper under the wire racks.
  13. Spoon one teaspoon of the glaze over each cookie.

Notes

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

Pumpkin spice Ricotta Cookies

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6 comments

Skye Westcott October 1, 2017 at 5:01 pm

Ahhhh National Pumpkin Spice Day! What a completely appropriate day to experience another tablespoon.com! Beautiful and congratulations to you and your future!!! Love you!!!!

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Terri October 2, 2017 at 6:13 pm

Ok I’m printing the recipe the cookies look so good…love the site

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Tyrell December 9, 2017 at 10:00 pm

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Sue December 9, 2017 at 10:22 pm

Thanks for visiting!

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Kay October 5, 2020 at 10:22 am

How big a can of pumpkin – 14 oz, 28 oz?
Thanks

Reply
Sue October 7, 2020 at 9:57 am

Hi Kay. This recipe calls for 1 cup of canned pumpkin so I buy the 15 ounce can. Sometimes I freeze the rest or use it in pumpkin french toast which is another recipe on the blog.

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