Italian Cookies Recipes

Pumpkin & Ricotta Soft Cookies

They look like cookies but are so soft that they look like miniature cupcakes: perfect for breakfast but also to take to school or the office for a snack not too heavy and made with simple ingredients.





  • 300 g of flour 00 (1¾ cups + 2 tbsp)
  • 1 teaspoon baking powder
  • 60 g of butter (1/4 cup)
  • 125 g of baked pumpkin (4.41 oz)
  • 125 g of ricotta cheese (5/8 cups)
  • 150 g of sugar (2/3 cups)
  • 1 whole egg
  • 2 tsp of cinnamon powder



Stir in flour and baking powder; set aside. In another bowl, work butter with sugar until soft and creamy, then add egg, cinnamon and mix well.

Mash the pumpkin with a fork and add it to the cream of butter, sugar and egg.

Add the pumpkin, mix well, then add the flour a little at a time until the dough is soft but not sticky (in case it is, add flour, but sparingly).

Cover the bowl of dough with cellophane and refrigerate for an hour.

After the resting time, turn on the oven to 356 F.

Prepare a baking sheet covered with parchment paper, take the dough from the fridge and form balls the size of walnuts.

Arrange the cakes on the plate well spaced and bake for 18-20 minutes or until colored on the bottom.

Remove from the oven, wait about 15 minutes, then gently place on a wire rack to cool.

Serve cold and preferably consume within 2 days. If you don’t consume everything right away, they can be frozen without a problem.



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