Preheat oven to 350. Line a baking sheet with parchment paper; set aside
Using a hand mixer, cream butter and sugar until fluffy. Add the egg and mix until incorporated.
Add in the ricotta cheese and pumpkin puree; mix until well combined.
In a separate bowl, whisk flour, salt, baking soda, baking powder and cinnamon.
Add the dry ingredients into the pumpkin mixture.
Place heaping tablespoon size rounds of dough on prepared baking sheet
Bake until lightly browned on the bottoms, about 12 to 14 minutes. Allow cookies to cool on a wire rack before frosting.
In a bowl, beat cream cheese with butter; beat in icing sugar until thick and creamy.
Spread over top of cookies; decorate with white sprinkles or dragees.