Pumpkin Ricotta Cookies

pumpkin cookies


  • 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)


  1. Preheat the oven to 350° F.
  2. Using an electric mixer, cream together the butter, sugar, and vanilla. Add the eggs and continue creaming until light and fluffy.
  3. Add the pumpkin puree and mix on medium speed until incorporated.
  4. In a separate bowl, mix together the flour, cinnamon, nutmeg (if using), baking soda, and salt.
  5. 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.
  6. 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.
  7. Transfer the cookies to a cooking rack. Allow to cool completely before icing.

Maple Icing


  • 1 cup powdered sugar
  • 1/4 cup heavy cream or milk of your choice
  • 1 teaspoon vanilla extract
  • ½ tsp maple extract


  1. Place the powdered sugar in a small mixing bowl. Add the extracts.
  2. 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.

Nutritional Benefits:

Pumpkin: vitamins C, A, & K, copper, magnesium



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