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Pumpkin Ricotta Cookies with Pumpkin Cream Cheese Icing

  • Author: Krista
  • Prep Time: 20 min + 1 hr freezer
  • Cook Time: 10 min
  • Total Time: 30 min + 1 hr freezer
  • Yield: 48 cookies 1x
  • Category: Dessert
  • Method: Baking




  • 2 + 1/2 cups all-purpose flour
  • 1 teaspoon baking powder1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs, at room temperature
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon cinnamon*
  • 1/4 teaspoon nutmeg*
  • A dash of allspice*
    or if you have pumpkin pie spice use 1 tablespoon instead of the last 3 spices

Cream Cheese Icing

  • 1 container pumpkin cream cheese at room temp* – I buy it from Trader Joe’s but I’ve also used the Philadelphia Brand.
  • 1 tablespoon pumpkin puree
  • a dash of cinnamon, nutmeg and allspice – optional but I like the extra flavor

NOTE – If you can not find pre-made pumpkin cream cheese, simply make your own using 1 block of plain cream cheese, 1 cup powdered sugar, and add a few more dashes of the spices. Combine with an electric mixer and you are good to go!


In a medium bowl combine the flour, baking powder, spices, and salt. In a separate bowl cream the butter and the sugar. Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.

To the sugar mixture, add the eggs, 1 at a time, mixing between additions until well incorporated. Add the ricotta cheese and pumpkin puree. Beat to combine.

Fold in the dry ingredients, small amounts at a time.

Tightly cover the dough with plastic wrap and refrigerate overnight. If I don’t have overnight to wait, I improvise by putting the dough in the freezer for 1 hour.

Preheat the oven to 375F.

Line baking sheets with parchment paper. Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake 10 minutes or until cooked through but still pale. (Note – they go from done to burnt really quick, test with a toothpick at 8 minutes). Remove from the oven and let the cookies rest on the baking sheet for 10 minutes. Continue with the remaining dough.

Cream cheese icing: Combine all ingredients into a bowl. Using a hand mixer beat until everything is well combined. Taste and adjust to your liking.

After the cookies have cooled, top with icing and if you are feeling a little extra, sprinkle on a little cinnamon for flare.


1. Cookies: I have to use the top racks in my oven, all cookies on the bottom rack burn.
2. Icing: You could definitely make your own icing by using plain cream cheese and adding more pumpkin puree and extra spices. I was at Trader Joe’s and saw the pumpkin flavor so I went for it.
3. You can make batter/dough up to 2 days prior to using. But keep in an airtight container in the refrigerator.

Keywords: Pumpkin, fall flavors, ricotta cheese, baking, thanksgiving