Pumpkin Tiramisu Cookies
Pumpkin Tiramisu Cookies are bakery-style treats with cozy pumpkin spice, a hint of espresso, and creamy mascarpone frosting. Soft, spiced, and dusted with cocoa, they’re perfect for fall gatherings, Halloween parties, or a cozy coffee break.
Ingredients
For the Cookies:
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- ½ cup pumpkin puree not pie filling
- 1 tbsp instant espresso powder or 1½ tbsp for stronger flavor
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
For the Mascarpone Frosting:
- ½ cup unsalted butter softened
- ¾ cup mascarpone cheese chilled or slightly softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- Unsweetened cocoa powder or cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars until light and fluffy, 2–3 minutes. Mix in egg, vanilla, and pumpkin until smooth.
- Dissolve espresso powder in 1 tsp warm water, then stir into batter.
- In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add dry mixture to wet, mixing just until combined. Dough will be sticky.
- Scoop about 3 tbsp dough per cookie onto sheets, spacing 2 inches apart. Bake 12–14 minutes until puffed with set edges. Cool completely.
- For frosting: Beat butter until smooth. Mix in mascarpone just until combined (don’t overmix). Add powdered sugar, vanilla, and salt; beat until fluffy.
- Frost cooled cookies and dust lightly with cocoa powder or cinnamon. Enjoy with coffee or cider.
Notes
Store unfrosted cookies at room temp for 2 days. Frosted cookies keep in the fridge up to 4 days. Freeze unfrosted cookies up to 2 months. Swap mascarpone with cream cheese if needed, or use pumpkin pie spice for simplicity.