Pumpkin Ricotta Cookies are a delicious soft Italian cookie with a cake-like texture and pumpkin spice glaze. Perfect holiday cookie recipe!
These Pumpkin Ricotta Cookies are a delicious and soft ricotta cookie with those pumpkin spice flavors you love! Easy to make and perfect for the holidays, this is one recipe you have to try.
If you love pumpkin cookies, be sure to try these Pumpkin Spice Cookie Recipe with Oats, or my crunchy sweet Pumpkin Biscotti! For a simple cake, don't miss this three ingredient Italian Sponge Cake recipe.
And for another holiday favorite, try these traditional Italian Anise Cookies, Italian Pizzelle Cookies, or the classic Italian Wedding Cookies! For an extra special and easy dessert, don't miss this Pumpkin Tiramisu recipe!
Why You Need to Make this Recipe!
Pumpkin Ricotta Cookies are a soft and cake-like cookie filled with delicious fall flavors. These Italian cookies are the perfect holiday treat.
I love to have this recipe on hand for a light Thanksgiving dessert or anytime I'm craving a pumpkin spice treat. They are soft and flavorful with just a hint of pumpkin spice flavors.
If you've ever had lemon ricotta cookies before, you know how ricotta adds a delicious texture to baked goods. It makes the cookies light and airy, without adding a lot of fat.
These are simple to make too. They come together quick and make three dozen cookies in one batch.
So, if are looking for a soft batch pumpkin cookie recipe, then you have to give these Italian Pumpkin Ricotta Cookies a try! Topped with a simple pumpkin spice glaze, they are sure to be your new favorite fall cookie.
Pumpkin Ricotta Cookies are made of: flour, brown sugar, butter, ricotta cheese, pumpkin puree, egg, brown sugar, milk, baking powder, and pumpkin spice.
- Ricotta Cheese: I recommend using the whole milk ricotta cheese for this recipe. It will give the cookies more flavor and creaminess.
- Brown Sugar: the brown sugar gives the cookies a richer taste than regular sugar and helps to keep the batter moist.
- Pumpkin Puree: be sure you are using 100% pure pumpkin and not pumpkin pie filling.
- Pumpkin Spice: pumpkin spice is a common blend of spices usually containing cinnamon, nutmeg, allspice, cloves, and ginger. If you don't have it on hand, you can substitute an equal amount of cinnamon.
How to Make Pumpkin Ricotta Cookies
Pumpkin Ricotta Cookies dough will need to be chilled for at least 2 hours before baking. So be sure to plan ahead if necessary.
Step 1: Start by whisking together the dry ingredients. In a bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
Step 2: In a separate bowl, use a handheld mixer to beat together the butter and brown sugar until light and fluffy; about two minutes. Then, mix in the egg, pumpkin, and ricotta cheese until well combined. Add in the dry ingredients and mix until just combined.
Cover the dough with plastic wrap and refrigerate for at least 2 hours before baking. You can also refrigerate overnight or freeze the dough for up to a week.
Step 3: When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment. Use a cookie scoop to measure out the dough and roll into balls. Place on baking sheet and bake for about 12-14 minutes.
Step 4: While the cookies are cooling, prepare the glaze. Whisk together powdered sugar, milk, and pumpkin spice. Dip the tops of the cooled cookies in the glaze or use a spoon to spoon it over the tops of the cookies.
Let the cookies harden completely before storing. Serve immediately or refrigerate in an airtight container for up to a week.
- Use room temperature butter so that it mixes in with the brown sugar.
- Whole milk ricotta is preferred but part skim can be used in a pinch.
- If you don't have pumpkin spice, you can make your own or just use cinnamon.
- Chilled cookie dough will give you softer and fluffier cookies.
- Make sure the cookies are completely cooled before adding the glaze.
If your ricotta appears wet, be sure to strain it before using it in baked goods. Most store-bought brands of ricotta will not need to be strained.
Ricotta cookies should be stored in an airtight container in the refrigerator. You can also freeze in an airtight container and then just bring to room temperature before serving.
Pumpkin ricotta cookies are similar to traditional Italian ricotta cookies but with pumpkin puree and pumpkin spice added. You will need to chill the dough for at least 2 hours before rolling into balls and baking.
More Italian Cookies!
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Pumpkin Ricotta Cookies
- baking sheet
- 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 egg
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon pumpkin pie spice
- Line a baking pan with a nonstick baking mat or parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, 1 teaspoon pumpkin pie spice, and salt; set aside.
- In a large bowl, use an electric mixer to mix together the brown sugar and butter until the mixture is light and fluffy; about 2 minutes. Beat in the ricotta, pumpkin puree, and egg, and mix until combined. Add in the flour mixture and mix until just combined.
- Cover the cookie dough and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350 degrees. Remove cookie dough from refrigerator and use a cookie scoop to measure out about a tablespoon of batter and roll into a ball. Place on prepared baking sheets leaving about 2 inches between cookies.
- Bake for 12-14 minutes or until the bottom of the cookie starts to brown slightly. (The cookies will not change color much). Cool on pan for 5 minutes before moving to wire rack to cool completely.
- To make the glaze, in a small bowl whisk together the powdered sugar, milk, and ¼ teaspoon pumpkin pie spice. Hold the cooled cookie upside down and dip the top of the cookie in the glaze. Return to the wire rack to dry completely.
- Weigh out the flour or spoon it into a measuring cup for an accurate amount.
- Use room temperature unsalted butter.
- If your ricotta cheese appears wet, strain it before using. Most store-bought ricotta cheeses will not need to be strained.
- If you don't have pumpkin pie spice, you can just use cinnamon.
- You will need to chill the dough before baking so that the cookies don't spread. This also helps when rolling into a ball.
- Pumpkin Ricotta Cookies will not change much color when they are baking. To know they are done, look for slightly brown bottoms.
- Let the cookies cool completely before adding the glaze.
- You can either spoon the glaze on top of the cookies or flip over the cookies and dip the tops of the cookies in the glaze.
- Let the glaze set completely before storing the cookies. Store in an airtight container in the refrigerator for up to a week or freeze for up to a month.