I won’t post something unless I’m positively sure it’s mind-blowing, so I was happy to try these autumnal Pumpkin Ricotta Cookies, but wasn’t sure about posting the recipe. Then I tweaked it, baked them again, and was still a little iffy, but the third time was the winner. (Yes, three times! See what I do for you?) I’d also bought three cans of pumpkin at Costco and couldn’t let it go to waste!
I had my friend, Anna try batch #1, and she swears that they were wonderful. But they were covered in cream cheese frosting. Everyone knows you can spread cream cheese frosting on pretty much anything you’re on the fence about and suddenly, it’s love. (If only I’d known that when I was dating.) Clearly, Anna could not be trusted. So, I had to bake three times to be sure, and I now love these cookies and this recipe.
And, in case. you hadn’t noticed, I LOVE fall and everything about it, including this adorable dish towel from Italy. (It makes sense, since my family’s name is Tunno and autumn in Italian is Autunno.) Uncle Richard brought the towel back from Italy for my cousin, Nancy and I need to find one! I’ve scoured the internet but haven’t found one yet. If you do, let me know!
I’m posting my final recipe for your autumnal pleasure. It’s a combo of mine, and Giada Di Laurentiis’ recipe. She glazed hers, but I like them with cream cheese frosting with a sprinkle of cinnamon in it, then topped with toasted pecans. One taste and you’ll be transported to paradise.
If you enjoy this blog and the recipes and would like to support my blog so I can keep buying pumpkin at Costco and keep me caffeinated, just click on Buymeacoffee.com/FranTunno.
Take a walk, enjoy the fall, then bake!
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Irresistible Pumpkin Ricotta Cookies with Cream Cheese Frosting
Preheat oven to 350. Line baking sheet with parchment paper.
Combine the dry ingredients, flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set it aside.
Beat sugars and the softened butter in a large mixing bowl until well combined. Beat in pumpkin, ricotta, egg and vanilla until combined. Add dry ingredients to pumpkin, ricotta, butter mixture. Do not overmix.
Using an ice cream scoop or large spoon, drop rounded spoonfuls onto parchment and bake for 17 minutes. Cookies will be soft and cake-like and just slightly darkened on the bottom. Remove from oven and let cool.
Beat softened cream cheese, and butter with a mixer until creamy. Add powdered sugar, vanilla, whipping cream (or half and half) and mix thoroughly until smooth and thick enough to spread. If needed, add more powdered sugar, or whipping crean/half and half. Add salt to taste.
Once cookies have cooled, spread the icing liberally and sprinkle immediately with the toasted, chopped pecans.
3 Comments
Betty Jo Couch
October 9, 2024 at 12:39 pmIgnore my last question. I just read the blog post and there it is! (I was just reading the email the first time)
Fran Tunno
October 9, 2024 at 7:08 pmNo problem Betty! Thanks for reading and taking the time to write! You will love these cookies!
Betty Jo Couch
October 9, 2024 at 12:37 pmHi Fran,
I don’t see the cookie recipe in the post. How am I missing it? They sound scrumptious!
Betty Jo Couch