I have always been a fan of Giada, and I really love her new holistic cookbook, Eat Better, Feel Better. So when I found this variation of her famous Lemon Ricotta Cookies I had to give them a try in the Delaney test kitchen.
I am typically the only pumpkin spice fan in my family because the flavor can be overwhelming, but these say Fall without being too much. I even got a thumbs up on this recipe from my anti-PSL husband.
These were super easy and are like little muffin tops. And at only 116 calories each, they are the perfect Fall cookie.
Pumpkin Ricotta Cookies
For The Cookies:
· 2 ½ cups all-purpose flour
· 1 teaspoon baking powder
· 1 teaspoon ground cinnamon
· 1/4 teaspoon ground ginger
· 1 teaspoon salt
· ½ cup (1 stick) unsalted butter, at room temperature
· 1 cup granulated sugar
· 1 cup brown sugar
· 2 eggs
· 1 cup whole-milk ricotta cheese
· 1/2 cup pureed pumpkin, such as Libby’s
For the Glaze:
· 1 ½ cups powdered sugar (confectioners’ sugar)
· 3 tablespoons water
· ¼ teaspoon cinnamon
· 1/4 teaspoon freshly grated nutmeg
· Pinch of salt
· Preheat the oven to 375°F. Prepare 2 baking sheets with parchment paper.
· In a medium bowl, combine the flour, baking powder, cinnamon, ginger and salt. Set aside.
· In a large bowl, using an electric mixer, beat the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated, using a rubber spatula to scrape the sides if needed. Add the ricotta cheese and pumpkin, and beat to combine. Stir in the dry ingredients until just incorporated, being careful to not over-mix.
· Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 13-15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
· While the cookies cool, combine the powdered sugar, water, cinnamon, nutmeg and a pinch of salt in a small bowl and stir until smooth. Spoon about ½ teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.
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Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.