Spiced Pumpkin Ricotta Cookies with Caramel Icing
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Spiced Pumpkin Ricotta Cookies with Caramel Icing

Spiced Pumpkin Ricotta Cookies with Caramel Icing
Course Dessert
Cuisine American
Keyword cookies, pumpkin cookies
Servings 3 dozen cookies
Author Joanne Schweitzer


  • 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg