Puffy Pumpkin Cookies
Have you ever gravitated towards a beautifully decorated cookie only to find the cookie to be dry, crumbly and tasteless? These puffy pumpkin cookies are here to ensure that never happens again. They rise up soft and tender with the rich golden taste of real pumpkin spiked with spices baked right in.
httpv://youtu.be/kHV2h7eumlM
Puffy Pumpkin Cookies
Prep time
Cook time
Total time
Author: The Squishy Monster
Serves: 1-2 Dozen
Ingredients
- 1½ c unbleached flour
- ½ ts baking powder
- ½ ts fine salt
- 1 tb pumpkin spice
- 4 tb soft, unsalted butter
- 1 c sugar
- 1 room temperature egg
- 1 ts pure vanilla extract
- ⅓ c whole ricotta
- ⅓ c pumpkin puree
Instructions
- In the first bowl, sift together the flour, baking powder, salt, and spice.
- In the second bowl, cream together the butter and sugar.
- Add the egg and vanilla then the ricotta and puree.
- Combine the first and second bowl in thirds. Don’t over mix.
- Gather the dough into a log and refrigerate for 1-2 hours (ideally overnight).
- If you find the dough to be too sticky, knead with a little flour then, on a lightly floured surface, roll the dough into ¼” thickness. I find rolling directly on plastic wrap/parchment/silpat makes this easier. Remember to dust your hands, roller, cutters and surface with flour.
- Cut into desired shapes, place onto wax/parchment and chill for an additional 15 minutes.
- Bake at 350 for 8-10 minutes.
Notes
Does not include chilling time.
Love,
Your Squishy Monster ^.~
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Love the use of ricotta in this recipe
Looks lovely, fluffy and delicious Angie! Nice the Amber color Like your friend Amber’s first name. I LOVE ANY THING PUMPKIN! Thank you and have a great week end!!
xoxoxoxo.
Les.
Was your friend the one that decorated the pumpkins? Those truly are works of art! These cookies sound just delightful Angie! I’m so impressed the amount of work you do to create your recipes and videos – much respect.
How long did it take to decorate each cookie?
Your cookies are adorable!!
u can be the “Squishy Pumpkin” for halloween. hehe
Perfect cookies just as you say it is. I agree with you, hate the dried out decorated ones. The decor on the cookies are gorgeous. I
You’ve really done some great fall recipes this year! Those cookies look so cute.
love the cookies
Considering that’s why I avoid most decorated cookies, I’m all over this!
The Cookies are so cute, the Dekoration is a real work of art!
Your recipe looks great Angie, love when cookies are so fluffy.p
Me too! I love the use of ricotta in this recipe, Angela. What a fabulous idea!
They came out so cute too. I bet they were delicious!
Thank you so much for sharing…
I got the idea from a cupcake I baked up with ricotta and it was seriously fluffy!
Me too..though Mama is a fan of thin and crispy ones.
Hooray!
Thank you =)
Thanks for noticing, Nik!
I’d almost feel bad biting into them to destroy the decoration!
Thanks, Jo!
lol, right? What are you going to be this year, Brain?
I’ll have to ask Amber. I always figured it would take me at least an hour, lol.
Thank you so much, V! I do work really hard to produce great content for you guys and it means so much that you said so, V!!
I thought about that after I said it, lol. Hope yours was great, Les!
Makes me wanna rename them pumpkin cloud cookies =)
Ingenious!
Thanks, Louise!
i work in hospital so i always have to work it.8( but the day after i pick up all the candy on discount(usually 50% off) haha(I been to a party on weekend dressed as a ninja i have an authentic suit)
That’s the smart thing to do. I for one know of no child that will share at least half their candy with me so to the store I will go too =)
Hi Angela, this is so cute and delectable. You’re very creative. Nice job, keep it up.
Thanks so much, Amelia!
Oo, these look good! And I’ve been looking for a recipe just like this to turn some extra pumpkin puree that I recently defrosted into something tasty to snack on…
I don’t have ricotta but I may try substituting labne and see how that works… Thank you! : )
Ooh, please let me know how that turns out!
Hm, well the labne was not a perfect substitute for the ricotta, because the dough was too sticky/soft to roll out and use cookie cutters with (even though I had actually added an extra 2 Tbsp. of flour, and then chilled the dough overnight). So I just used round spoonfuls of cookie dough instead of cookie cutters, and they still taste good! (Kind of like soft, pumpkin-y vanilla wafers…)
I love experimenting like that, and at least we now know =)