Pumpkin Ricotta Cookies Recipe

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Pumpkin Ricotta Cookies Recipe:-Pumpkin ricotta cookies are perfectly suited for the autumn season because they have a cake-like texture and are deliciously soft. In this recipe, you can use pumpkin pie spice or a combination of your favorite traditional fall spices.

Pumpkin Ricotta Cookies Recipe


  • baking sheet


  • 2 cups all-purpose flour (286 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup brown sugar


  • ½ cup unsalted butter, softened
  • ¾ cup whole milk ricotta cheese (drained if wet)
  •  cup pumpkin puree
  • 1 large egg

Pumpkin Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon pumpkin pie spice

Also Read:-Lemon Amaretti Cookies Recipe


  • Prepare a baking pan by lining it with a nonstick baking mat or parchment paper, and then set it aside.
  • The flour, baking powder, one teaspoon of pumpkin pie spice, and salt should be mixed together in a medium bowl using a whisk. Set the mixture aside.
  • Brown sugar and butter should be mixed together in a large bowl using an electric mixer for approximately two minutes, or until the mixture is light and fluffy enough to be considered fluffy. Continue to beat in the ricotta, pumpkin puree, and egg until everything is incorporated. After adding the flour mixture, continue mixing until it is almost completely incorporated.


  • At least two hours should be spent in the refrigerator with the cookie dough covered and chilled.
  • Set the oven temperature to 350 degrees. After taking the cookie dough out of the refrigerator, with the help of a cookie scoop, measure out approximately one tablespoon of the batter and shape it into a ball. Place on baking sheets that have been prepared, leaving about two inches of space between each cookie.
  • Bake the cookies for 12 to 14 minutes, or until the bottom surfaces of the cookies begin to show a hint of browning. The cookies will not undergo a significant change in color. First, allow the pan to cool for five minutes before transferring it to a wire rack to finish cooling.


  • For the purpose of preparing the glaze, combine the powdered sugar, milk, and ¼ teaspoon of pumpkin pie spice in a small bowl and whisk them together. Dip the top of the cookie into the glaze while holding the cookie in an inverted position after it has cooled. Continue drying on the wire rack until it is completely dry.


  • In order to obtain an accurate measurement of the flour, either weigh it out or spoon it into a measuring cup.
  • Use butter that is unsalted and at room temperature.
  • Before you use your ricotta cheese, you should strain it if it has a wet appearance. There is no need to strain the majority of ricotta cheeses that are purchased from stores.
  • In the event that you do not possess pumpkin pie spice, you can still make use of cinnamon.
  • Before you bake the cookies, you will need to chill the dough in order to prevent the cookies from spreading. In addition, this is helpful when rolling into a ball.


  • During the baking process, the color of the Pumpkin Ricotta Cookies will not change significantly. In order to determine whether or not they are finished, look for bottoms that are slightly brown.
  • Wait until the cookies have reached room temperature before adding the glaze.
  • After turning the cookies over, you can either spoon the glaze on top of the cookies or dip the tops of the cookies in the glaze. Both options are available to you.
  • Hold off on putting the cookies away until the glaze has completely hardened. You can keep it in the refrigerator for up to a week if you store it in an airtight container, or you can freeze it for up to a month.


Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 464IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.5mg
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