Are you sick of the whole “pumpkin thing” yet? Me either! Sometimes the leftovers I have in my fridge dictate the new recipes I decide to make in my kitchen… because who really wants to go to the store every time they get the motivation to bake?!?!
My pantry is stocked with plenty of pumpkin – go figure! – but I had no idea where I was going to use up 1/3 of a tub of ricotta cheese in the fridge. I needed to make a dessert for our book club, so I decided to find a way to mash my pumpkin and ricotta into a fun cookie.
If you love soft, gooey cookies… these are for you! The pumpkin and ricotta keep them so moist… even the next day. And I love that orange color! A treat for the eyes and the taste buds!
I have to tell you, I was scrambling right up to the last minute to throw our meal together this month. I didn’t even have time to shower… sorry ladies. Making cookies really helped my deadline. They were a snap to mix together (like cookies often are) and while they were baking I had just enough time to put on some makeup, tease my hair into a ponytail, and change clothes so I didn’t look like a panhandler! It may not have been the most elegant dessert, but it was definitely a different spin on the traditional cookie!
Makes 1 1/2 dozen
Adapted from Home On The Range.
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup unsalted butter, softened
1/2 cup pure cane sugar
1/2 cup ricotta cheese
3/4 cup 100% pure canned pumpkin
1/2 cup white chocolate chips
1 teaspoon cinnamon
1/2 teaspoon all spice
Preheat oven to 375
1. In a small bowl, mix flour, baking soda and baking powder.
2. In large bowl, beat butter and sugar until creamy
3. Beat egg into butter and sugar until mixed
4. Add pumpkin, ricotta, cinnamon and all spice to wet mixture and mix until smooth
5. Slowly add dry ingredients to wet ingredients and stir together until combined. Stir in chocolate pieces.
6 Drop teaspoon-sized amounts of batter onto greased cookie sheets
7 Bake for 12-15 minutes
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