Recipe For Pumpkin Ricotta Cookies with Carrot Icing


The pandan ricotta cookies I made a couple of weeks ago for Halloween were such a hit that I decided to make some more.

I didn’t feel like using pandan this time, so I flavored the cookies with pumpkin and smothered them in carrot icing. The cookies are moist and chewy and have an earthy sweetness that is perfect for the Thanksgiving season.

1. Info for Pumpkin Ricotta Cookies with Carrot Icing

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 60
  • Calories: unavailable

2. Ingredients for Pumpkin Ricotta Cookies with Carrot Icing

  • 3 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1-½ teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter
  • 6 cups powdered sugar
  • 3 eggs
  • 2-1/4 cups ricotta cheese
  • 6 tablespoons pumpkin purée (see tips)
  • ½ teaspoon cinnamon powder
  • 1/8 teaspoon nutmeg, freshly grated
  • 1 clove, finely ground
  • ½ cup fresh carrot juice
  • ½ teaspoon ground ginger
  • 5 tablespoons orange-colored decoration sugar

3. Directions:

  1. Preheat the oven to 350°F.
  2. For the pumpkin spice mix: In a bowl, combine the cinnamon powder, ground ginger, nutmeg and clove. Set aside.
  3. In a mixing bowl, beat the eggs with 1-½ cups of powdered sugar using a handheld mixer for about 5 minutes. You’ll get a pale yellow foam and the texture of the egg yolk will be thicker. Add the ricotta cheese. Stir well.
  4. In a bowl, combine the flours, pumpkin spice mix, salt and baking powder. Sift all the dry ingredients.
  5. Cream the butter with 1-½ cups of sugar (whisk using a standmixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Add the pumpkin purée. It will give a distinct amber color to the dough. Mix well.
  6. Place a silicone mat or a sheet of parchment paper on a baking sheet. Spoon the cookie dough about 2 tablespoons at a time onto the prepared baking sheet (or use a cookie scoop). Make sure to space the cookies about 2 inches apart so they don’t touch each other as they expand while baking.
  7. Bake the cookies for 20 minutes. Don’t over bake them; you want them to be moist and chewy. Remove from the oven.
  8. Layer a cooling rack on top of a baking sheet (for easy clean-up of the carrot icing). Transfer the cookies onto the cooling rack.
  9. In a bowl, dissolve the carrot juice in the remaining powdered sugar. Add the ground ginger.
  10. Drizzle each cookie with 3/4 teaspoon of carrot icing and  sprinkle with orange-colored decoration sugar.
  11. Let the carrot icing harden completely for at least 2 hours.
  12. Bon appétit!

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