Spiced Pumpkin Ricotta Cookies with Caramel Icing paired with coffee is just the way to celebrate pumpkin season. These delicious, moist pumpkin flavored soft ricotta cookies are accented with caramel frosting. They are easy-to-make and are a great way to kick-off pumpkin season. So, get a cup of pumpkin spice coffee and your fuzzy slippers because we have some baking to do!
How to Make Spiced Pumpkin Ricotta Cookies with Caramel Icing
The full recipe is at the bottom of this post.
Preheat oven to 375F.
First, make the cookie batter. Start with creaming the butter in a mixer. Add flour, ricotta, baking powder, canned pumpkin and spices. Then, drop about 2 tbsp of cookie batter spaced two inches apart on greased cookie sheets in a 375F oven for 15 min or so. Insert a toothpick to ensure they’re done. Cool completely before icing.
Second, make the icing. This caramel icing was adapted from Sally’s Baking Addiction Salted Caramel Frosting. In a 1 qt sauce pan on med heat, melt butter. Add brown sugar and constantly stir it until the sugar is dissolved. Remove from heat. Add two tbsp of heavy cream and stir until well incorporated. Let cool for 20 min.
Next, put caramel mixture into a mixing bowl and add powdered sugar. Stir in 3 more tbsp of heavy cream. Mix until well combined.
Last, spread the caramel icing on each cookie and drizzle with caramel ice cream topping. Store cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 mo. I use wax paper in between the cookie layers. Using an airtight container will help these Spiced Pumpkin Ricotta cookies to stay moist and not dry out. The cookies tend to taste less sweet each passing day.
These Spiced Pumpkin Ricotta Cookies with Caramel Icing won’t last very long so, you may want to freeze some before they disappear. The aroma of baking cinnamon, nutmeg and cloves will fill your house. Just like it does when I’m baking Easy Apple Craisin Crisp. Mom is baking something good today!
Kids love cookies. These cookies are easy-to-make with your kids after school. I know what you’re thinking. Flour + Kids=Mess. However, you can mix the batter before they help. They can put the batter on the cookie sheets or frost the cookies.
A Toddler Who Doesn’t Want to Clean Up His Toys
As I’m frosting these Spiced Pumpkin Ricotta Cookies with Caramel Icing, my almost four-year boy was cleaning up his toys. He comes in and asks me for $2 because, he wants to buy a robot to clean up “this mess.” I had to laugh about that. If only he knew how funny he is. I was going to explain that robots cost a lot more than $2 but, knew he’d just ask for more money.
Serving Suggestions for Spiced Pumpkin Ricotta Cookies with Caramel Icing
These cookies are perfect to be served at Fall Fests, Halloween parties, and as a Thanksgiving dessert. Add this recipe to your Christmas cookie list. Serve them with pumpkin latte, coffee, cappuccino or pumpkin spice tea. These cookies can be made larger and put the caramel icing inside two cookies to make a Spiced Pumpkin Ricotta sandwich cookie!
While America is going crazy over pumpkin anything, check out these Spiced Pumpkin Cheesecake Cannoli. They are a great no-bake dessert for fall, Halloween and Thanksgiving.
Be sure to check out this Thanksgiving Planner if you are hosting a crowd. Save it for November.
Spiced Pumpkin Ricotta Cookies with Caramel Icing are easy-to-make, delicious and embody the flavors of fall with pumpkin, cinnamon, nutmeg and caramel. The moist, soft, flavorful cookies are perfect with coffee and fuzzy bunny slippers!
- Spiced Pumpkin Ricotta Cookies:
- 15 oz. whole milk ricotta
- 2 cups flour
- 2 1/4 cups sugar
- 1 cup canned pumpkin
- 4 oz salted butter
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 dashed ground cloves
- Caramel Icing:
- 3 oz salted butter
- 1 cup of light brown sugar
- 5 tbs heavy cream divided
- 2 cups of powdered sugar
- 2-3 tbsp caramel ice cream topping for drizzling optional
Cookies: In a large mixer, cream butter and sugar. Add flour one cup at a time. Add ricotta, baking powder, pumpkin and spices. Mix until well combined.
Icing: In a 1 qt sauce pan on med heat, melt butter. Add brown sugar and constantly stir it until the sugar is dissolved. Remove from heat. Add two tbsp of heavy cream and stir until well incorporated. Let cool for 20 min. Put caramel mixture into a mixing bowl and add powdered sugar. Stir in 3 more tbsp of heavy cream. Mix until well combined.
Preheat oven 375F
Drop about 2 tbsp or so of cookie dough onto greased cookie sheets about two inches apart. Bake for 13-15 min. Cool completely.
Spread caramel icing on top of each cookie. With a spoon, drizzle cookies with caramel ice cream topping. Store cookies in refrigerator or freezer.