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Pumpkin Ricotta Cookies

Prep Time20 mins
Cook Time1 hr


  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 cup ricotta or mascarpone cheese
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups icing sugar
  • 1/2 tsp vanilla extract


  • 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.