PUMPKIN RICOTTA COOKIES
We absolutely loved this version of a ricotta cookie. The cookie is mild and not overwhelmingly filled with pumpkin flavor. Perfect for those that like pumpkin but not too much of the flavor. The frosting adds a good bit of creamy sweetness and has the perfect balance of pumpkin spice. This recipe makes a small batch of cookies,...
Provided by Karen Lyman
Categories Cookies
Time 25m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350. Cream together butter and sugar until smooth.
- 2. Beat in egg.
- 3. Stir in canned pumpkin and ricotta.
- 4. Stir in vanilla extract.
- 5. In a separate bowl, combine flour, pumpkin pie spice, baking soda, and salt.
- 6. Stir flour mixture into ricotta/pumpkin mixture. Stir until smooth.
- 7. Drop by rounded teaspoons onto greased cookie sheets. *Note: these will not spread very much*
- 8. Bake 9 - 10 minutes. Edges will be golden. *Note: they will not be all over golden and texture will be cake-like* Cool cookies ON cookie sheet a few minutes before removing. Finish cooling on wire racks.
- 9. **OPTIONAL FROSTING** Cream butter, pumpkin pie spice, and confectioners' sugar until smooth. Stir in vanilla and milk until desired consistency.
- 10. Frost cookie when cooled.
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