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Pumpkin ricotta cookies with cream cheese.
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Ricotta Pumpkin Cookies

Soft Ricotta Pumpkin Cookies with a silky smooth cream cheese frosting. Perfect for holiday gatherings or a cozy afternoon treat.
Course Dessert
Cuisine Italian
Keyword Ricotta Pumpkin Cookies
Prep Time 45 minutes
Cook Time 14 minutes
Servings 50 cookies
Calories 127kcal

Equipment

  • Stand Mixer or hand-held mixer with mixing bowl
  • 2-3 Baking Sheets depending on their size
  • Parchment paper
  • 1 Piping bag with a star tip (1M tip)

Ingredients

For The Ricotta Pumpkin Cookies

  • 1¼ cup granulated sugar 245 grams
  • 1/2 cup unsalted butter softened, 115 grams
  • 1 large egg
  • 8 oz whole milk ricotta cheese 228 grams
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree 113 grams
  • 2 cups all-purpose flour 270 grams
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin spice

For The Cream Cheese Frosting

  • 4 ½ ounces cream cheese 127 grams
  • 3 teaspoons vanilla extract
  • 360 grams powdered sugar 3 cups
  • 6 ounces unsalted butter 170 grams
  • ground cinnamon for dusting over the frosted cookies

Instructions

RICOTTA PUMPKIN COOKIES

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer, cream the softened butter and sugar together for two minutes and then mix in the ricotta, egg and vanilla extract until well combined.
  • Mix in the pumpkin puree until combined.
  • In a separate bowl, whisk the flour, salt, baking powder and pumpkin spice.
  • Stir the flour mixture into the pumpkin batter mixture.
  • Scoop the cookie dough onto a parchment-lined cookie sheet, spacing the cookies two inches apart. I used a one-1/2-inch round cookie scooper, which yielded approximately 20 grams per cookie dough.
  • Bake in a preheated oven at 350 degrees F for approximately 14 minutes. Take care not to overbake the cookies. Allow the cookies to cool completely before topping them with the cream cheese frosting.

CREAM CHEESE FROSTING

  • Mix the frosting ingredients in a medium-sized bowl until creamy. You can mix the ingredients using a food processor for a quick and easy alternative.
  • To pipe the cream cheese into pretty rosettes, use a piping bag with a star tip. I used the 1M star tip from Wilton.
  • Top the cream cheese rosettes with a dusting of ground cinnamon.

Nutrition

Calories: 127kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 38mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 583IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.3mg