Velvet Pumpkin Ricotta Cookies with Cream Cheese Frosting

Why These Pumpkin Ricotta Cookies Will Become Your New Fall Favorite

Prepare to fall in love with these exceptional pumpkin cookies. Here’s why this recipe deserves a prime spot in your autumn baking rotation:

• Explosion of Authentic Fall Flavors: Each bite delivers the quintessential taste of autumn, with rich pumpkin and aromatic pumpkin pie spice perfectly balanced. These aren’t just cookies; they’re a celebration of the season’s best flavors.
• Unbelievably Soft, Cake-Like Texture: Thanks to the inclusion of ricotta cheese and pumpkin puree, these cookies boast an incredibly moist and tender crumb, reminiscent of a delicate cake. They stay soft for days, never drying out quickly.
• Effortlessly Easy to Make: Don’t be intimidated by their gourmet appeal. This recipe is surprisingly simple, requiring minimal fuss and basic baking skills. It’s perfect for bakers of all experience levels looking for delicious homemade pumpkin cookies.
• Harmonious and Mild Flavor Profile: The pumpkin flavor is wonderfully subtle, allowing the other ingredients to shine without being overpowering. The cream cheese frosting adds a bright, tangy counterpoint, creating a perfectly cohesive and balanced taste experience.
• A Fun and Festive Fall Cookie: Whether you’re baking for a holiday party, a school event, or just a cozy night in, these pumpkin ricotta cookies are a delightful and festive addition. They bring joy and a touch of seasonal charm to any occasion.

Unveiling the Secret to Softness: What Are Pumpkin Ricotta Cookies?

Pumpkin ricotta cookies are a delightful twist on traditional cookies, celebrated for their uniquely soft and moist texture. The secret lies in two key ingredients: creamy ricotta cheese and rich pumpkin puree. Unlike many conventional cookie recipes that can yield a denser, chewier, or crispier result, incorporating these elements introduces a high moisture content to the dough.

The ricotta cheese, particularly whole milk ricotta, contributes an incredible tenderness and a subtle richness without making the cookie heavy. It helps create a tender, almost cake-like consistency that melts in your mouth. Meanwhile, pumpkin puree adds not only its signature fall flavor but also additional moisture and a smooth texture. This combination ensures that the cookies remain incredibly soft and moist even after several days of storage, resisting the common issue of quickly drying out.

The pumpkin flavor in these cookies is intentionally mild and comforting, designed to complement rather than overpower. It’s a gentle hint of autumn, perfectly enhanced by a touch of warm spices. The grand finale is the luxurious cream cheese frosting, which elevates these humble cookies to a dessert masterpiece. The tangy, sweet frosting provides a beautiful contrast to the subtle pumpkin and makes these Italian-inspired fall cookies truly unforgettable. It’s a delightful culinary fusion, merging the rustic charm of Italian baking with the beloved flavors of American autumn.

Essential Ingredients for Your Perfect Pumpkin Ricotta Cookies

Crafting these delectable pumpkin ricotta cookies requires a selection of fresh, quality ingredients. Here’s a detailed look at what you’ll need, along with tips for best results:

For the Cookies:

• Granulated Sugar: Provides essential sweetness and helps with the tender texture of the cookies.
• Brown Sugar: Adds a deeper, molasses-rich flavor and extra moisture, contributing to the cookies’ softness. Be sure to pack it firmly when measuring.
• Unsalted Butter: We highly recommend unsalted butter so you can precisely control the salt content in your recipe. Ensure it’s softened to room temperature for optimal creaming.
• Ricotta Cheese: Whole milk ricotta is crucial here. Its higher fat content delivers superior moisture and a richer, creamier texture to the cookies. Drain any excess liquid if it seems watery.
• Pumpkin Puree: Opt for pure canned pumpkin puree, not pre-made pumpkin pie filling, which contains added spices and sugar. Look for brands without unnecessary additives for the purest pumpkin flavor.
• Large Eggs: Act as a binder and add richness. Ensure they are at room temperature to incorporate more smoothly into the batter.
• Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding a warm, aromatic depth to the cookies.
• All-Purpose Flour: Standard all-purpose flour works perfectly for these cookies. No need for anything specialized. Measure it correctly by spooning it into the measuring cup and leveling it off.
• Baking Soda: A leavening agent that reacts with acidic ingredients (like pumpkin and ricotta) to help the cookies rise and achieve a light, airy texture.
• Baking Powder: Another leavening agent that works in conjunction with baking soda, ensuring a consistent and even rise for a perfectly tender cookie.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the heart of the fall flavor. Use a high-quality pre-made blend, or easily mix your own for customized intensity.
• Kosher Salt: A small amount of kosher salt is vital for balancing and enhancing all the sweet and savory notes in the cookies. Don’t skip it!

For the Cream Cheese Frosting:

A truly exceptional frosting makes these pumpkin ricotta cookies shine:

• Unsalted Butter: Again, unsalted butter is preferred for better control over the flavor. Make sure it’s fully softened to room temperature for a smooth, lump-free frosting.
• Cream Cheese: Use full-fat, block-style cream cheese, also at room temperature. This provides the classic tangy flavor and creamy texture that makes cream cheese frosting so beloved. Avoid low-fat or whipped varieties, as they can alter the consistency.
• Confectioners’ Sugar: Also known as powdered sugar, this is essential for both sweetness and creating the light, airy, and creamy texture of the frosting. Sift it if clumpy to prevent lumps.
• Vanilla Extract: Pure vanilla extract complements the tang of the cream cheese and adds warmth to the frosting.
• Orange Juice: This is our secret ingredient for a truly special frosting! Freshly squeezed orange juice adds a bright, citrusy sweetness that beautifully cuts through the richness of the cream cheese, creating an irresistible depth of flavor. Bottled juices often contain added sugars and preservatives, so fresh is always best.

Refer to the recipe card below for exact quantities and precise measurements.

Smart Substitutions to Customize Your Cookies

While we believe the original recipe yields the best results, here are a few common substitutions you can try to adapt these cookies to your preferences or what you have on hand:

• Flavor Extracts: If you’re looking for a different aromatic twist, feel free to experiment with other extracts. Almond extract can impart a lovely nutty flavor that pairs well with pumpkin, or even a hint of maple extract could enhance the fall theme. Start with a small amount and adjust to taste.
• Sugar Ratios: The combination of white and brown sugar offers a balanced sweetness and moisture. However, these cookies can also be made with all white sugar for a slightly crispier edge, or all brown sugar for an even chewier, more molasses-rich profile. Keep in mind that altering the sugar ratio will subtly change both the taste and texture.
• Citrus in the Frosting: The orange juice in the cream cheese frosting is a delightful secret, but you can certainly swap it out. Lemon juice will provide a brighter, more zesty tang, while grapefruit juice offers a unique bittersweet note. Even a splash of apple cider could add another layer of autumnal flavor to the frosting.
• Dairy Alternatives (Cookies): For a dairy-free version, you could explore plant-based ricotta alternatives and dairy-free butter. The texture might vary slightly, but many excellent options are available today.
• Gluten-Free Flour (Cookies): While not explicitly tested, a 1:1 gluten-free baking flour blend could likely be used. Look for blends designed for baking to achieve similar results.

Mastering the Art of Pumpkin Ricotta Cookies: A Step-by-Step Guide

Creating these delightful pumpkin ricotta cookies is a surprisingly straightforward process, breaking down into just a few simple steps for the batter and a quick, easy frosting. The cookies bake to perfection in about 18-20 minutes, making this a rewarding and efficient baking project!

Essential Equipment for Seamless Baking

Having the right tools can make all the difference in your baking experience. Here’s what you’ll need to prepare these soft pumpkin cookies:

• Mixer: An electric hand mixer is perfectly adequate, but a stand mixer with a paddle attachment will make the process even easier and more hands-free.
• Rubber Spatula: Essential for scraping down the sides of your mixing bowl and gently folding in ingredients.
• Baking Sheets: You’ll need at least two, preferably light-colored, to prevent over-browning on the bottom of the cookies.
• Parchment Paper: Lines the baking sheets, preventing sticking and ensuring easy cleanup. It also helps cookies bake more evenly.
• Non-Stick Baking Spray: A light mist of baking spray (such as Baker’s Joy, which includes flour) provides extra assurance against sticking, especially when dealing with a softer dough.
• Wire Cooling Rack: For cooling the cookies completely, allowing air to circulate around them and prevent sogginess.
• Cookie Scoop (optional): Ensures uniform cookie size for even baking and a professional appearance. A standard 2-3 tablespoon scoop is ideal.
• Large Mixing Bowls: At least two are helpful – one for wet ingredients and one for dry, or one for the cookie dough and another for the frosting.

Detailed Step-by-Step Instructions

Follow these instructions carefully for perfect pumpkin ricotta cookies every time. Remember to have all your ingredients at room temperature before you begin!

1. Prepare Your Oven and Baking Sheets

• Begin by preheating your oven to 350°F (175°C). While the oven heats, line two baking sheets with parchment paper. Lightly spray the parchment paper with a non-stick vegetable spray to ensure the cookies release effortlessly.

2. Cream the Butter and Sugars

• In the bowl of your stand mixer (fitted with the paddle attachment) or a large mixing bowl using an electric hand mixer, combine the granulated sugar, packed brown sugar, and softened unsalted butter. Beat these ingredients together on medium speed until the mixture is light, fluffy, and pale in color, typically taking about 2-3 minutes. This process incorporates air, which is key to a soft cookie.

3. Incorporate the Wet Ingredients

• To the creamed butter and sugar mixture, add the whole milk ricotta cheese, pumpkin puree, large eggs, and pure vanilla extract. Beat on low speed until all the wet ingredients are thoroughly combined and smooth. Ensure there are no streaks of unmixed ricotta or pumpkin. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly.

4. Add the Dry Ingredients

• In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and kosher salt. This step helps distribute the leavening and spices evenly. Gradually add these dry ingredients to the wet mixture in the mixer bowl. Beat on the lowest speed just until combined. Be careful not to over-mix, as this can develop the gluten in the flour and lead to tough cookies. Stop mixing as soon as no dry streaks of flour are visible. The dough will be quite soft and sticky.

5. Form and Prepare the Pumpkin Cookies for Baking

• Using a cookie scoop (about 2-3 tablespoons for medium-sized cookies) or two spoons, drop mounds of the soft dough onto the prepared baking sheets. These cookies do not spread much, so you don’t need to leave excessive space between them, about 1.5 to 2 inches apart is sufficient. Because the dough holds its shape well, you can gently pat down any peaks or slightly flatten the tops with a damp gloved hand or the flat bottom of a drinking glass. This will give them a more uniform and finished appearance.

6. Bake the Cookies

• Transfer the baking sheets to your preheated oven. Bake for 18-20 minutes, or until the edges are lightly golden and the centers are set. The cookies should have slightly darkened in color, indicating they are cooked through. Avoid over-baking to maintain their soft, cake-like texture.

7. Cool the Cookies

• Once baked, remove the baking sheets from the oven. Allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. Cooling on a wire rack allows air to circulate, preventing the bottoms from becoming soggy. Ensure they are fully cooled before frosting.

8. Make the Cream Cheese Frosting

• While the cookies are cooling, prepare your luscious cream cheese frosting. In the bowl of an electric mixer, combine the softened unsalted butter and room temperature cream cheese. Beat on medium speed until the mixture is light, fluffy, and completely smooth, with no lumps. Add a pinch of kosher salt to enhance the flavors. Gradually add the confectioners’ sugar, beating on low speed until incorporated, then increase to medium-high and beat until the frosting is smooth and creamy. Finally, add the vanilla extract and fresh orange juice, mixing until just combined and the frosting has a beautiful, spreadable consistency.
• Frosting Consistency Tip: If your frosting appears too thick, add a small amount (1 teaspoon at a time) of milk or more orange juice until it reaches your desired consistency. If it’s too thin, gradually beat in a little more confectioners’ sugar until it thickens up.

9. Frost and Serve the Cookies

• Once the cookies are completely cool, it’s time to frost them! You can use a knife or small offset spatula to spread the frosting onto each cookie. For a more decorative touch, transfer the frosting to a piping bag fitted with your favorite tip. Generously frost each cookie. Finish by sprinkling a little cinnamon or extra pumpkin pie spice on top for an added touch of flavor and visual appeal. Serve these delightful pumpkin ricotta cookies immediately and watch them disappear!

Creative Variations to Inspire Your Baking

This recipe for pumpkin ricotta cookies is wonderfully versatile. Here are a few ways you can customize it to create unique treats:

• Frosting Flavors: Beyond the orange juice twist, you can completely transform the frosting.
  • Spiced Cream Cheese Frosting: Add ½ teaspoon of pumpkin pie spice or cinnamon to the cream cheese frosting for an extra layer of warmth.
  • Brown Butter Frosting: Brown the butter for the frosting before creaming it with the cream cheese. This adds a nutty, caramelized depth that is absolutely divine.
  • Maple Cream Cheese Frosting: Swap a tablespoon of orange juice for pure maple syrup in the frosting for a distinct autumnal sweetness.
  • Espresso Frosting: Add a teaspoon of instant espresso powder (dissolved in a tiny bit of hot water) to the frosting for a coffee-infused treat.
• Cookie Base Swaps: The ricotta base is excellent for other vegetable purees. You could easily substitute pumpkin puree with:
  • Sweet Potato Puree: For sweet potato ricotta cookies, offering a slightly different sweetness and earthy flavor.
  • Carrot Puree: Creating carrot ricotta cookies, which would pair beautifully with the cream cheese frosting, much like carrot cake.
• Add-Ins: Fold in ½ cup of chocolate chips (white, milk, or dark), chopped nuts (pecans or walnuts work well), or even dried cranberries into the cookie dough before baking for added texture and flavor.
• Glaze Instead of Frosting: For a lighter touch, skip the full frosting and simply drizzle a thin glaze made from confectioners’ sugar and a splash of milk or orange juice over the cooled cookies.

Storage Solutions for Your Delightful Cookies

Proper storage ensures your pumpkin ricotta cookies stay fresh and delicious for as long as possible:

• How to store these cookies: Once your cookies are completely cooled and frosted (if applicable), store them in an airtight container. They can be kept at room temperature in a cool, dry place for up to 2-3 days. For extended freshness, especially due to the cream cheese frosting, it’s best to store them in the refrigerator for up to one week. Place them in a single layer or with parchment paper between layers in a zip-top bag or airtight container.

Can you freeze the cookies?

• Absolutely! These cookies freeze beautifully. For best results, freeze the cookies *unfrosted* after they have completely cooled. Arrange them in a single layer on a baking sheet and flash freeze for about 30 minutes, then transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored for up to 2-3 months. When ready to serve, thaw them at room temperature, then frost them fresh.

Can you freeze the raw cookie dough?

• Yes, you can prepare the dough in advance and freeze it for fresh-baked cookies anytime! You have a couple of options:
  • Log Method: Roll the cookie dough into a log shape, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. This method allows you to slice off and bake individual cookies as needed.
  • Pre-Scooped Method: Scoop the cookie dough onto a baking sheet, forming individual cookie portions. Place the entire sheet into the freezer for about 30 minutes until the dough balls are firm. Once frozen, transfer the dough balls to a freezer-safe bag or container. This is perfect for baking a few at a time without thawing the entire batch.

Pro Baker’s Top Tip for Perfect Pumpkin Ricotta Cookies

One of the unique characteristics of this pumpkin ricotta cookie dough is that it does not spread significantly during baking. This is excellent news for maximizing space on your baking sheet! You don’t need to leave wide gaps between each cookie, as they will largely maintain their shape. To achieve a perfectly uniform and aesthetically pleasing cookie, here’s a crucial tip:

Before baking, if you notice any uneven “barbs” or “peaks” on the scooped dough, lightly wet your fingers with non-stick vegetable spray. Gently pat down these imperfections and slightly flatten the top of each cookie. This small step ensures a smoother, more even surface. Alternatively, you can use the flat bottom of a drinking glass to gently press and flatten them. Since the cookies will retain about 90% of their initial shape, this pre-baking adjustment will result in beautifully rounded and uniform finished cookies, ready for their delicious frosting.

Troubleshooting Common Baking Queries

While this pumpkin ricotta cookie recipe is generally straightforward, here are a few tips if you encounter any issues:

For the Cookies: You should find the cookie dough to be quite cooperative and the cookies to bake consistently. The high moisture content from the ricotta and pumpkin helps prevent them from drying out or becoming dense. If cookies seem too dry, ensure you are measuring flour accurately (spoon and level, don’t scoop directly from the bag) and not over-baking them.

For the Cream Cheese Frosting: The most common issue with frosting is consistency.

• Lumpy Frosting: This usually happens if your butter and cream cheese are not at room temperature. Ensure both are properly softened before you begin mixing. Cold ingredients will result in a lumpy, difficult-to-spread frosting.
• Frosting Too Thick: If your frosting feels too stiff, gradually add very small amounts (1 teaspoon at a time) of milk or additional orange juice. Beat well after each addition until you reach your desired creamy consistency.
• Frosting Too Thin: If the frosting is too runny, it likely needs more body. Slowly add more sifted confectioners’ sugar, a tablespoon at a time, beating until the frosting thickens. If it’s still too thin and you’ve added a lot of sugar, chilling the frosting for 15-30 minutes can also help it firm up.

Perfect Pairings: What to Drink with Pumpkin Ricotta Cookies

These delightful pumpkin ricotta cookies, with their tender texture and warm spices, call for a beverage that complements their rich flavor without overpowering it. Here are some fantastic drink pairings to consider:

• Warm and Festive Cocktails: For an adult indulgence, hot cocktails are a superb match. Our Hazelnut Hot Buttered Rum offers a nutty, spiced warmth that mirrors the cookies’ profile beautifully. Alternatively, a mug of Amaretto and Brandy Mulled Wine provides aromatic spices and a touch of fruitiness that harmonizes with the pumpkin.
• Classic Comfort Drinks: Sometimes, simplicity is best.
  • Milk: A tall, cold glass of milk is an age-old classic with cookies for a reason. Its creamy coolness perfectly balances the rich sweetness of the cookies.
  • Hot Chocolate: A steaming cup of hot chocolate, especially a decadent one, creates an ultimate cozy experience, making these cookies even more indulgent.
• Coffee Lover’s Choice: For coffee aficionados, a warm beverage can be the ideal companion. Mark’s personal favorite pairing is a rich, unsweetened cappuccino. The strong espresso and creamy milk provide a sophisticated contrast to the cookies’ sweetness, cleansing the palate and allowing you to fully appreciate each bite. A latte or a simple black coffee would also be excellent choices.
• Herbal Teas: For a lighter option, consider a mild herbal tea like chamomile or vanilla chai. Their subtle warmth and gentle flavors won’t compete with the cookies.

Ultimately, the best drink is the one you enjoy most alongside these delicious fall cookies!

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, tangy cream cheese frosting – a truly unforgettable autumnal treat!

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)
• Rubber Spatula
• Wire Cooling Rack
• Cookie Scoop (optional)

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:

• ½ cup 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 (preferably freshly squeezed)

Instructions

Make the Cookies:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly spray with nonstick vegetable spray.
2. In the bowl of a stand mixer or a large bowl with an electric hand mixer, beat the white sugar, brown sugar, and softened unsalted butter together until light and creamy, about 2-3 minutes.
3. Add the ricotta cheese, pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat on low speed until thoroughly combined and smooth. Scrape down the sides of the bowl as needed.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and kosher salt. Gradually add these dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to over-mix.
5. Using a cookie scoop (about 2-3 tablespoons) or spoons, drop mounds of dough onto the prepared baking sheets. Gently pat down any peaks or slightly flatten the tops with a damp hand or the bottom of a glass for uniform cookies.
6. Transfer the baking sheets to your preheated oven and bake for 18-20 minutes, or until the edges are lightly golden and the centers are set. The cookies should have slightly darkened in color.
7. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.

Make the Frosting:

8. In an electric mixer, cream the softened unsalted butter and room temperature cream cheese together until light, fluffy, and smooth (no lumps!). Add the pinch of kosher salt.
9. Slowly add the confectioners’ sugar, beating on low speed until incorporated, then increase to medium-high and beat until the frosting is smooth and creamy.
10. Add the vanilla extract and orange juice, continuing to mix until fully combined and the frosting reaches a spreadable consistency. If the frosting seems too thick, add a little milk (1 teaspoon at a time) to thin it. If it’s too thin, add a little more powdered sugar.
11. Once the cookies are completely cool, frost them generously. You can use a knife, offset spatula, or a piping bag for a decorative touch. Sprinkle with cinnamon or a little extra pumpkin pie spice, and serve!

Nutrition

• Calories: 272 kcal
• Carbohydrates: 37 g
• Protein: 3 g
• Fat: 12 g
• Saturated Fat: 8 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 3 g
• Trans Fat: 0.3 g
• Cholesterol: 49 mg
• Sodium: 347 mg
• Potassium: 67 mg
• Fiber: 1 g
• Sugar: 22 g
• Vitamin A: 1479 IU
• Vitamin C: 1 mg
• Calcium: 47 mg
• Iron: 1 mg

Keyword

cookies, cream cheese, frosting, pumpkin, pumpkin recipes, pumpkin spice, fall cookies, soft pumpkin cookies

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