Pumpkin Ricotta Cookies are soft cookies that taste like cake and are great for fall. You can use pumpkin pie spice or a mix of your other favorite fall spices.
– 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)– ⅓ cup pumpkin puree– 1 large eggPumpkin Glaze– 1 cup powdered sugar– 2 tablespoons milk– ¼ teaspoon pumpkin pie spice
Ingredient
Direction
1
Use a nonstick baking mat or parchment paper to line a baking pan. Set it away.
2
Mix the flour, baking powder, salt, and 1 teaspoon of pumpkin pie spice in a medium bowl with a whisk. Set this bowl away.
3
Using an electric mixer, whisk brown sugar and butter in a large bowl for two minutes. Combine egg, ricotta, and pumpkin puree. Mix flour well.
4
Keep the lid on the container and place the cookie dough in the refrigerator for at least two hours.
5
Start oven at 350. Take a tablespoon of cookie dough batter from fridge. Shape dough balls. Prepare pans and place cookies 2" apart.
6
Warm cookies for 12–14 minutes till bottoms brown. Cookie color won't alter much. Let cool on the pan for 5 minutes before transferring to a wire rack.
7
Combine powdered sugar, milk, and ¼ tsp pumpkin pie spice in a small bowl. Makes sauce. Dip the cookie top in sauce. Re-dry on wire rack.