Soft Pumpkin Ricotta Cookies with Cream Cheese Frosting
This festive fall soft pumpkin cookie has a melt in your mouth texture and is elevated by a luscious cream cheese frosting!
Equipment
- 1 Mixer electric hand or stand mixer
- 2 Baking sheets lined with parchment paper
- 2 Large mixing bowls
- Nonstick baking spray such as Baker's Joy
Ingredients
For the Cookies:
- ½ cup white sugar
- ½ cup brown sugar packed
- 4 ounces unsalted butter room temperature
- ⅔ cup plus 1 Tablespoon ricotta cheese
- ⅔ cup plus 1 Tablespoon pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
For the Frosting:
- 4 oz unsalted butter room temperature
- 8 oz cream cheese room temperature
- pinch kosher salt
- 3 ½ cups confectioners sugar
- 1 teaspoon vanilla extract
- 2 tablespoon orange juice
Instructions
Make the Cookies
- Preheat the oven to 350°F
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, beat the sugars and softened butter together until they are creamed. Add the ricotta, pumpkin puree, eggs, and vanilla extract to the butter mixture and beat until combined. Add the remaining ingredients and beat on low until combined without over-mixing.½ cup white sugar, ½ cup brown sugar, 4 ounces unsalted butter, ⅔ cup plus 1 Tablespoon ricotta cheese, ⅔ cup plus 1 Tablespoon pumpkin puree, 2 large eggs, 1 teaspoon vanilla extract, 2 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
- Line baking sheets with parchment paper and lightly spray with nonstick vegetable spray. Spoon the dough (about 2-3 Tablespoons per cookie depending on how large you want them to be) onto the prepared baking sheet and form into the shape you wish the final cookies to look like.
- Transfer the baking sheet to your preheated oven and bake for 18-20 minutes. The cookies should have slightly darkened in color.
- Remove from the oven and let the baking sheet cool on a wire rack for 5 minutes. Remove the cookies from the sheet and onto the wire rack to cool completely.
Make the Frosting
- With an electric mixer, cream the butter and cream cheese together until light and fluffy. Add the salt, then slowly add the confectioner’s sugar and continue beating until combined. Add the vanilla and orange juice and continue to mix until combined and creamy. If your frosting seems too thick, add a little bit (1 teaspoon at a time) of milk to thin it out. If the frosting seems too thin, add a little more powdered sugar.4 oz unsalted butter, 8 oz cream cheese, pinch kosher salt, 3 ½ cups confectioners sugar, 1 teaspoon vanilla extract, 2 tablespoon orange juice
- Once mixed, transfer to a piping bag (optional) to frost your cooled cookies. Sprinkle with cinnamon or a little pumpkin pie spice and serve!
Nutrition
Calories: 272kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 347mgPotassium: 67mgFiber: 1gSugar: 22gVitamin A: 1479IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
