Pumpkin Ricotta Cookies

Pumpkin Ricotta Cookies... great cookies for the fall season.

Pumpkin Ricotta Cookies


For 4 Dozen(s)

For the Cookies:

  • 2 cups sugar
  • 1 cup butter
  • 1 pound ricotta cheese
  • 1 pound pumpkin puree
  • 2 teaspoon vanilla extract
  • 5 large eggs
  • 4 1/2 cups all-purpose flour
  • 3 teaspoon cinnamon powder
  • 4 teaspoon baking powder
  • 1 teaspoon salt

For the Icing:

  • 1 1/2 cups confectioner's sugar
  • 3 tablespoons milk
  • golden sugar crystals


  1. Preheat oven to 375 degrees F. In large bowl, with mixer at low speed, beat sugar and butter until blended.
  2. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, pumpkin puree, cinnamon, vanilla, and eggs until well combined.
  3. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms.
  4. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet.
  5. Bake about 20 minutes or until cookies are very lightly golden (cookies will be soft). Remove cookies to wire rack to cool. Repeat with remaining dough.
  6. When cookies are cool, prepare icing: In small bowl, stir confectioners' sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with sugar crystals. Set cookies aside to allow icing to dry completely.



Recipe Notes

For the Pumpkin Puree you can use the 100% Pumpkin that you can buy in a can from your local supermarket or you can make your own from a leftover pumpkin.


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