Description

These Pumpkin Tiramisu Cookies combine the warm flavors of pumpkin and espresso with a creamy mascarpone frosting, creating a unique twist on the classic tiramisu dessert. Soft, spiced cookies topped with luscious mascarpone frosting and a dusting of cocoa make a perfect autumn treat for Thanksgiving or any fall gathering.

Ingredients

Scale

Cookie Ingredients

115 grams unsalted butter, softened (½ cup)
150 grams brown sugar (¾ cup)
50 grams caster sugar (¼ cup granulated sugar)
1 large egg
2 teaspoons vanilla extract
120 grams tinned pumpkin purée (not pumpkin pie filling) (½ cup)
1 tablespoon instant espresso powder (or 1½ tbsp for stronger flavor)
220 grams plain flour (1¾ cups all-purpose flour)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Frosting Ingredients

113 grams unsalted butter, softened (½ cup)
180 grams mascarpone cheese, cold or slightly softened (¾ cup)
180 grams icing sugar (1½ cups powdered sugar)
1 teaspoon vanilla extract
Pinch of salt
Unsweetened cocoa powder or cinnamon for dusting

Instructions

Preheat Oven: Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
Cream Butter and Sugars: In a large bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes.
Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin purée until the mixture becomes smooth and well combined.
Dissolve Espresso: Dissolve the instant espresso powder in 1 teaspoon of warm water and stir it into the batter to infuse that classic tiramisu coffee flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, baking soda, cinnamon, nutmeg, and salt thoroughly to evenly distribute spices and leavening agents.
Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. The dough will be soft and sticky at this point.
Shape Cookies: Using a spoon or cookie scoop, place large mounds of dough, about 3 tablespoons each, onto the prepared baking sheets. Space them around 5cm (2 inches) apart to allow spreading.
Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until they are puffed and the edges are set but centers remain soft.
Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack before frosting.
Make Frosting – Cream Butter: Beat the softened butter in a bowl until smooth and creamy using a mixer.
Add Mascarpone: Gently add the mascarpone cheese and beat just until combined, taking care not to overmix to prevent the frosting from loosening.
Add Remaining Frosting Ingredients: Mix in the icing sugar, vanilla extract, and a pinch of salt. Beat the frosting until it is light and fluffy, perfect for spreading or piping.
Assemble Cookies: Pipe or spread the mascarpone frosting over the cooled cookies evenly.
Finish: Lightly dust the frosted cookies with unsweetened cocoa powder or cinnamon to complete the tiramisu-inspired look and flavor.

Notes

Ensure pumpkin purée is pure pumpkin, not pumpkin pie filling, which contains added spices and sugars.
Do not overmix the frosting to keep it thick and spreadable.
Cookies should be completely cooled before frosting to prevent melting.
Use instant espresso powder dissolved in warm water for better integration of coffee flavor into the dough.
Store frosted cookies in the refrigerator to keep the mascarpone frosting fresh.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Cookies
Method: Baking
Cuisine: American

Keywords: Pumpkin Tiramisu Cookies, pumpkin cookies, tiramisu cookies, fall cookies, Thanksgiving dessert, mascarpone frosting, espresso cookies