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Pumpkin Ricotta Chocolate Chip Cookies

October 10, 2014 By Marci Lutsky

Have you tried my Pumpkin Chipotle Vegetable Enchiladas yet?  I got a great response to that post so please let me know how they turn out!  I had some leftover pumpkin from that recipe which I couldn’t let go to waste so I adapted one of my favorite cookie recipes by adding some pumpkin.  These cookies are very quick to make and will hit the spot when you are craving something sweet.

Pumpkin Cookies

You start by combining the dry ingredients of flour, baking powder, baking soda and salt.

dry ingredients

You set that aside before creaming together butter and sugar, the base of any good cookie recipe.  To that you add an egg and vanilla extract.  The original recipe calls for one cup of ricotta cheese so I decreased the ricotta to 1/2 cup and added 1/2 cup of pumpkin.  When that is mixed together you add in your mini chocolate chips.

cookie batter

Scoop those onto your baking sheet and cook for ten to thirteen minutes until the bottoms start to brown.

Pumpkin Ricotta Choclate Chip Cookies

Warning-these will not last long in your house.  They were devoured by adults and kids in my house.  I made them to take to a playdate and had to separate out the ones for the playdate for fear there wouldn’t be any left.  These will surely get you in the mood for fall.  Enjoy!

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Pumpkin Ricotta Chocolate Chip Cookies
 
Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (1 stick)
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup ricotta cheese
  • ½ cup canned pumpkin
  • 1 cup mini semisweet chocolate chips
Instructions
  1. Preheat oven to 350. Line a baking sheet with parchment paper or silicone baking mat.
  2. Combine dry ingredients (flour through salt) and set aside.
  3. In a stand mixer or using a handheld mixer, cream together butter and sugars. Beat in egg and vanilla extract and combine until well blended. Beat in ricotta cheese and pumpkin and gradually add flour mixture, beating on low speed until well combined.
  4. Fold in mini chocolate chips.
  5. Using a small cookie scoop or teaspoon, drop by spoonfuls onto prepared baking sheet.
  6. Cook for 10 to 13 minutes, until set and bottoms slightly browned.
Notes
Makes about 30 cookies.

Recipe adapted from about.com
3.2.2802

signature

Filed Under: Sweets

« Pumpkin Chipotle Vegetable Enchiladas
Restaurant Review: Roberta’s by Joe Muldoon »

Comments

  1. Cindy Dudas says

    October 10, 2014 at 17:38

    These look sooo good! I want them right now!
  2. sisterstosons says

    October 10, 2014 at 18:06

    Yum!! I make a similar cookie but without the ricotta... seems like such the obvious addition... can't wait to try these!
  3. Sarah Hughes says

    October 11, 2014 at 00:22

    Oh YUM!!!! I just pinned this
  4. Heather @ Diapered Daze and Knights says

    October 11, 2014 at 00:42

    They look so good...i would have never thought to add ricotta.
  5. reesa lewandowski says

    October 11, 2014 at 01:27

    You ALWAYS have the most unique recipes that sound so delicious!
  6. Heather says

    October 11, 2014 at 10:50

    This will be on my dessert table for thanksgiving!!!
  7. Melinda says

    October 11, 2014 at 14:46

    i love how they look puffy. my cookies never turn out like that
  8. Kathryn says

    October 13, 2014 at 23:39

    I made these tonight, and they are divinely light and fluffy and made me look like a culinary master when I brought them to an open house.
    • Marci Lutsky says

      October 14, 2014 at 01:29

      Kathryn, you are a culinary master! So glad they were a hit, now move back to NJ.
  9. Brittany says

    October 2, 2016 at 09:22

    I made these and they are so delicious thanks for the recipe!!
    • Marci Lutsky says

      October 2, 2016 at 10:20

      So glad you liked them Brittany!

Trackbacks

  1. Pumpkin Granola says:
    November 16, 2015 at 06:42
    […] you like pumpkin, also check out Pumpkin Ricotta Chocolate Chip Cookies, Pumpkin Chipotle Enchiladas and Pumpkin Butter […]
  2. Easy Cookie Swap Recipes - Wine in Mom says:
    December 13, 2015 at 21:53
    […] Pumpkin Ricotta Cookies – These are a personal favorite and I’ve been lucky enough that Marci has made them for me a few times. […]
  3. Baking Weekend | says:
    February 23, 2016 at 16:22
    […] When I was browsing the Vegging at the Shore blog (where I found the Ginger Chewies), I saw a Pumpkin Ricotta Chocolate Chip Cookie recipe and thought I’d try it. I had thawed some more Hubbard Squash, therefore I was […]

Thank you for stopping by Vegging on the Mountain! My name is Marci and I live in the beautiful Green Mountain State of Vermont with my husband, 14 year-old twins and sweet dog.

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