Chewy and moist these pumpkin ricotta cookies with chocolate chips are not your ordinary cookies. Filled with ricotta cheese and pumpkin puree, they are a true fall treat. Ready in less than 30 minutes (without fridge time) and great with a cup of tea.
Also try my sour cream pumpkin pound cake and 3 ingredient pumpkin bread recipes!
This was a new recipe i tried last week and my kids loved the flavors and the texture of these cookies. Its not your typical cookies that are crispy, but instead you get moist pumpkin filled little treats.
If you're a fan of pumpkin (like i am), you'll also love these soft pumpkin chocolate chip cookies or pumpkin peanut butter brownies. They are perfect for the fall season or whenever you're craving a pumpkin-flavored baked treat.
Christmas is right around the corner and cookies are a great choice for home treats or gift to friends and neighbors! If baking with kids, try these Grinch cookies. Pretty easy to make and a lot of fun!
How to make pumpkin ricotta cookies with chocolate chips
It will not take you too long to make this fall cookies. Start with taking the butter out of the fridge and leaving it on the counter until it will become soft. You can speed up the process by heating it in the microwave, but watch it. It should be soft but not melted.
Place soft butter, eggs and sugar in the bowl and beat it using your hand or stand mixer. Beat it for couple minutes until it soft and fluffy. Add pumpkin puree and ricotta cheese. Stir it in and beat for another minute.
Add flour, baking powder and spices. Stir it lightly right on top of the batter and only after that mix it in to the dough. Use mixer for that.
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Cover cookie dough with plastic wrap and place in the fridge for at least 1 hour. Preheat oven and grease a cookie sheet. I use oil spray, butter can be used also.
Scoop cookie dough on to the cookie sheet using a cookie scoop or just a tablespoon. It is important to flat cookies with something on top, because they are not going to spread out. I used a bottom of a heavy cup and smashed raw cookie balls.
Bake until browned, about 15 minutes. Let cool and enjoy with a cup of tea or milk. It is delicious to enjoy pumpkin ricotta cookies with a morning cup of coffee as well.
Recipe notes and tips
- These cookies are not going to be crispy. We use so many wet ingredients like ricotta and pumpkin so it will be close to impossible to make them crispy. But that is not the point of this cookies anyways. They are suppose to be moist.
- Use soft, not melted butter.
- Play with chocolate chips flavors! Add white chocolate chips or butterscotch instead. Add chopped nuts like almonds and walnuts if you want to.
- If using already opened package of ricotta cheese, make sure to drain the whey that formed o top. That will be too much liquid for our cookies.
Leftovers
Store leftovers in a zip lock bag or any other container right on the counter for up to one week. Since cookies are moist i don't recommend storing them for more than 1 week because they may get moldy. Alternatively keep cookies in the fridge for as long as 2 weeks.
More fall recipes
- Spicy chorizo pumpkin soup
- Pumpkin ricotta bread
- Creamy pumpkin crab bisque
- Ninja foodi cranberry sauce recipe
- Ninja foodi butternut squash soup
Pumpkin ricotta cookies with chocolate chips
Chewy and moist these pumpkin ricotta cookies with chocolate chips are not your ordinary cooking. Filled with ricotta cheese and pumpkin puree, they are a true fall treat. Ready in less than 30 minutes (without fridge time) and great with a cup of tea.
Ingredients
- 1 cup flour
- ½ teaspoon baking powder
- ½ butter stick
- 1 cup sugar
- 1 egg
- ½ cup ricotta
- ½ cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 cup chocolate chips
Instructions
- Beat soft butter, eggs and sugar using mixer until light and fluffy. Add pumpkin puree and ricotta cheese. Keep mixing.
- On top of the mixture add flour, baking powder and pumpkin spice. Stir to combine and than mix using blender. Fold in chocolate chips.
- Cover batter with plastic and put in the fridge for 1 hour.
- Preheat oven to 375 degrees. Scoop about 1 tablespoon of dough to the greased cookie sheet and press it with a cup on top.
Notes
- These cookies are not going to be crispy. We use so many wet ingredients like ricotta and pumpkin so it will be close to impossible to make them crispy. But that is not the point of this cookies anyways. They are suppose to be moist.
- Use soft, not melted butter.
- Play with chocolate chips flavors! Add white chocolate chips or butterscotch instead. Add chopped nuts like almonds and walnuts if you want to.
- If using already opened package of ricotta cheese, make sure to drain the whey that formed o top. That will be too much liquid for our cookies.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 35mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 2g
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