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–+ servings

Pumpkin Ricotta Cookies

Jani H. Leuschel
Soft holiday cookies with fetching pumpkin spice
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Course Dessert, Snack
Cuisine Any
Servings 36 cookies
Calories 92 kcal

Equipment

Ingredients
  

  • 1¾ cups whole wheat pastry flour
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • ¼ cup vegetable oil, canola, light olive, sunflower
  • ⅔ cup maple sugar
  • ⅓ cup brown sugar
  • 1 cup ricotta cheese, part-skim or whole-milk
  • ½ cup pumpkin puree, canned or fresh
  • decorating sprinkles of choice. Use Halloween colors, chocolate flavor, or colored sugars

Instructions
 Start Cooking 

  • Wash hands thoroughly, lathering with soap and rinsing under running water.
  • Preheat oven to 375℉. Line cookie sheets with parchment paper.
  • In a medium bowl, whisk together the flours, baking powder, spices, and salt.
    1½ cups whole wheat pastry flour
    1¼ cups all-purpose flour (unbleached)
    1 teaspoon baking powder
    1 teaspoon cinnamon
    ¼ teaspoon ginger
    ⅛ teaspoon nutmeg
    ½ teaspoon salt
  • In a large deep bowl, beat together softened butter, vegetable oil, and sugar until light and fluffy.
    (You can also use a stand mixer.)
    ⅔ cup maple sugar
    ⅓ cup brown sugar
    ¼ cup softened butter
    ¼ cup vegetable oil
  • Add the eggs, one at a time, beating after each addition.
    2 eggs
  • Beat in the ricotta cheese and pumpkin puree.
    1 cup ricotta cheese
    ½ cup pumpkin puree
  • Pour the dry ingredients over the top of the wet ingredients and stir in by hand using a wooden spoon or spatula. Do not beat. Combine just until the batter has no more dry streaks.
  • Cover the batter bowl and place in the refrigerator for at least 4 hours and up to a day.
  • When you are ready to bake, preheat the oven to 375℉ and line cookie sheets with parchment or a silicone mat.
  • Using a tablespoon or cookie scoop (holding 2 Tablespoons), scoop batter onto the parchment-lined cookie sheets. Moisten your hands and shape the dough mounds into balls.
    You may need to re-wet your palms after shaping a few balls.
    Gently flatten the tops of the cookies with your fingers or the back of a wet spoon.
  • Shake sprinkles over the cookies. Be generous!
    Decorating sprinkles
  • Bake for 12 to 15 minutes, rotating the cookie sheet halfway through baking. The edges should be set and barely golden.
  • Remove from oven and allow to cool on cookie sheets for 3 to 5 minutes before transferring to a wire rack to cool completely.

Notes

Spice note: Substitute 1 ½ teaspoons pumpkin pie spice for the cinnamon, ginger, and nutmeg.
These cookies are delicious with a simple powdered sugar glaze.
Combine 1 cup sifted powdered sugar, 1 to 2 Tablespoons of milk, and ½ teaspoon vanilla in a bowl and whisk together until smooth and thin enough to drizzle or spread on cookies.
Be sure cookies are completely cooled before topping with glaze. Let the glazed cookies sit for two hours at room temperature to let the glaze harden.
Nutrition facts do not include any decorations or icing.

Nutrition

Calories: 92kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 64mgPotassium: 54mgFiber: 1gSugar: 6gVitamin A: 596IUVitamin C: 0.1mgCalcium: 35mgIron: 1mg
Nutrition Facts
Pumpkin Ricotta Cookies
Amount per Serving
Calories
92
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
6
mg
2
%
Sodium
 
64
mg
3
%
Potassium
 
54
mg
2
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
Vitamin A
 
596
IU
12
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
35
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bone-friendly, calcium, kid-friendly
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