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Pumpkin Ricotta Cookies

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

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