Preheat the oven to 350F. Prepare a large baking sheet by lining it with parchment paper.
While the oven is preheating, make the cookie dough.
In a medium bowl, combine the unsalted butter and ricotta, mash together with a fork. If you are using cold butter, the mixture will not be smooth, it is exactly how it's supposed to be.
Add the pumpkin purée and cinnamon, mix so that pumpkin is incorporated.
Add the flour and baking powder, mix until a dough forms.
Turn the dough onto a floured working surface and knead a few times to get it smooth.
Flour a rolling pin and roll the dough until it's about 1/4 inch (about 0.5 cm) thick or even a bit thinner. Add flour as needed so that it doesn't stick to the surface.
Using a round cookie cutter dipped in flour (or a glass or a mason jar) that is 2.5 inch (about 7 cm) in diameter, cut out round cookies.
In a small shallow dish, mix together the sugar and cinnamon for dipping the cookies.
Dip each round cookie circle into the cinnamon sugar on one side. Fold in half with the sugar inside. Dip the half moon into the cinnamon sugar just on one side. Fold in half with the sugar inside. Finally, dip the resulting triangle into the cinnamon sugar on one side and place on a baking sheet sugar side up.See video for the detailed description on how to fold the cookies properly!
Repeat with all the cookie circles. Re-roll the leftover dough and repeat.
Bake for 30 minutes.
I prefer to use cold butter as it results in flaky texture of the Pumpkin Ricotta Cookies, however, you need to use a bit of force when combining the cold butter with the ricotta using a fork.You can use room temperature butter to make the process easier, but the texture will be softer and not flakey.Flour: I use 1 cup of flour that weighs 150 g. Not, 120 g. Use enough flour to make a soft and pliable dough that is not sticky!