- ½ cup of butter (1 stick)
- 1 cup pureed pumpkin (the unsweetened kind)
- 2/3 cup of sugar
- 1/2 tsp vanilla
- 2 eggs
- 2 cups of flour
- 2 tsps cinnamon
- ¼ tsp nutmeg (optional)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup ricotta cheese (1/2 a pound)
- Preheat the oven to 350° F.
- Using an electric mixer, cream together the butter, sugar, and vanilla. Add the eggs and continue creaming until light and fluffy.
- Add the pumpkin puree and mix on medium speed until incorporated.
- In a separate bowl, mix together the flour, cinnamon, nutmeg (if using), baking soda, and salt.
- Add ¼ cup of the flour mixture to the butter mixture & mix until incorporated. Add ¼ cup of ricotta cheese to the mixture & mix until incorporated. Continue alternating between the flour mixture and ricotta, mixing after each addition, until all of the ingredients are added.
- Spray a baking sheet with non-stick cooking spray. Plop the dough onto the baking sheet by heaping teaspoons. Bake for 10-12 minutes. The cookies are done when they do not cave when lightly touched.
- Transfer the cookies to a cooking rack. Allow to cool completely before icing.
- 1 cup powdered sugar
- 1/4 cup heavy cream or milk of your choice
- 1 teaspoon vanilla extract
- ½ tsp maple extract
- Place the powdered sugar in a small mixing bowl. Add the extracts.
- Add the heavy cream/milk one tablespoon at a time, mixing with a fork after each addition, until the desired thickness is reached. If you desire to drizzle on a glaze, add more cream/milk. For a thicker, more spreadable icing, add less cream/milk. You made need more than one recipe to glaze/ice all of the cookies
Line the baking sheets with foil for easier clean up!
If you decide to make larger cookies, use a tablespoon instead to measure out the dough. They will take a bit longer to cook, about 15-18 minutes.
Flax eggs can be used in place of regular eggs. Mix 2 tablespoons of flaxseed meal with 1/3 cup of water. Allow to sit for 5-10 minutes before adding to the recipe.
1/3 cup of vegetable oil can be used in place of the butter.
Pumpkin: vitamins C, A, & K, copper, magnesium