Pumpkin Ricotta Balls

Pumpkin Ricotta Balls

Left over pumpkin? We have the answer. This is a great way to use that left over pumpkin for a really tasty dessert!

Serves 2 dozen


  • 3/4 cups/100g all purpose flour
  • 1/4 cup/50g granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 4 ounces/115g whole milk ricotta – well drained
  • 1 large egg
  • 1/4 cup/55g pumpkin puree
  • 1 tsp vanilla extract
  • Olive oil/vegetable oil for frying
  • Powdered sugar, for garnishing


Fill a heavy-bottomed deep saucepan halfway with oil. Heat the oil to 375ºF/185C degrees.

Meanwhile, whisk the flour, sugar, baking powder, salt and spices together in a medium bowl. Set aside.

Add the ricotta cheese, pumpkin, egg and vanilla extract to a medium bowl. Beat with a fork until mixed well. Add to the flour mixture and combine.

Using a small ice cream scoop, or 2 spoons, drop the dough into the oil. Fry until light golden brown, about 30 seconds on each side. Drain on paper towel to remove excess oil.

Arrange them on a platter, sift powdered sugar on top and enjoy!

One thought on “Pumpkin Ricotta Balls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.