Pumpkin Ricotta Cookies
Pumpkin Ricotta Cookies
by Karen Lyman from southern, NJ
We absolutely loved this version of a ricotta cookie. The cookie is mild and not overwhelmingly filled with pumpkin flavor. Perfect for those that like pumpkin but not too much of the flavor. The frosting adds a good bit of creamy sweetness and has the perfect balance of pumpkin spice. This recipe makes a small batch of cookies, so it’s one to save if you’re cooking for only two (or don’t want dozens of cookies around that inevitably you’ll eat all of). A scrumptious fall cookie.
Ingredients
- 1/4 c butter, softened
- 1/2 c sugar
- 1/4 tsp pumpkin pie spices
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 c canned pumpkin
- 1/4 c ricotta cheese
- 1 c all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- OPTIONAL FROSTING
- 1 Tbsp butter, softened
- 1 1/2 c confectioners’ sugar
- 1/8 tsp pumpkin pie spice
- 1/8 tsp vanilla extract
- 2 1/2 tsp milk
See directions for pumpkin ricotta cookies
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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