If you’re looking for a fall dessert that combines cozy pumpkin flavor with the elegance of tiramisu, this tiramisu pumpkin cookies recipe is the ultimate treat.
Imagine soft, spiced homemade pumpkin cookies infused with coffee, then topped with a creamy mascarpone frosting and a dusting of cocoa powder – just like the classic Italian dessert. These fall tiramisu cookies strike the perfect balance of seasonal pumpkin and rich coffee flavors, making them an irresistible choice for Fall celebrations.
Whether you’re planning tiramisu ideas for a dinner party, searching for a new twist on easy pumpkin desserts, or simply craving something sweet with your morning coffee, these cookies deliver big flavor with minimal effort.
This pumpkin coffee cookies recipe isn’t just another seasonal cookie – it’s a unique spin on two classics that feels indulgent, festive, and totally unforgettable. Perfect for anyone who loves fall baking recipes, easy fall treats, or unique cookie recipes, these cookies are bound to become your new seasonal favorite.
If you love Fall cookies, you may also like these pumpkin coffee cake cookies, these Tiramisu cookies, or one of these coffee cookie recipes.
Why You’ll Love This Tiramisu Pumpkin Cookies Recipe
There are so many reasons why these tiramisu inspired pumpkin cookies are worth baking today:
They’re a unique Fall twist on a classic dessert: These cookies combine the cozy pumpkin spice flavors of autumn with the rich, coffee-kissed elegance of tiramisu, creating a dessert that feels both seasonal and sophisticated.
Soft, espresso-infused cookies with creamy mascarpone frosting: The pumpkin coffee cookies bake up pillowy and moist, perfectly balanced by a light mascarpone frosting and a dusting of cocoa powder, just like traditional tiramisu.
Simple yet impressive for any occasion: With only 35 minutes from start to finish, these cookies are quick enough for weeknight baking but special enough to serve at Thanksgiving, fall parties, or as a cozy treat with your afternoon coffee.
Ingredients
To make these gourmet cookies you’ll need the following ingredients. I cover a few of the key ingredients here, but you can find the specific quantities and steps in the recipe card below.
- Mascarpone cheese – This soft spreadable cheese used in many Italian desserts is essential for tha classic tiramisu flavor. You can find it in the deli or cheese section at your grocery store.
- Pumpkin Puree – use canned or freshly pureed pumpkin. Don’t mistakenly use pumpkin pie filling.
- Espresso powder – A strong dehydrated coffee product that adds a deep coffee flavor to your baking recipes. Find it in the coffee aisle or online.
- Vanilla extract – Use the best quality vanilla extract you can find for the best flavored cookies.
- Cocoa powder – A rich, high quality cocoa powder is essential for these cookies – dutch processed cocoa is what I use for baking.
Substitutions
Mascarpone Cheese: If you can’t find mascarpone cheese, you can use cream cheese, however the frosting will be tangier and less like traditional Tiramisu flavors.
Espresso Powder: If you can’t find espresso powder, you can also use instant coffee, or omit all together.
How To Make Pumpkin Tiramisu Cookies
Here’s a quick overview of how to make pumpkin tiramisu cookies. For the full recipe and ingredient list, scroll down to the printable recipe card.
You will need a few large bowls, a cookie scoop, large cookie tray, and a hand or stand mixer to get started.
Step 1: Cream the butter and sugars until light and fluffy. Add the remaining wet ingredients and mix until smooth. Dissolve the coffee powder in a small amount of warm water and stir into the batter.
Step 2: In a separate bowl whisk the flour, baking powder, baking soda, spices, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Don’t overmix – the dough will be soft and sticky.
Step 3: Use a large cookie scoop to scoop mounds of dough onto a lined baking sheet. Space them apart as they will spread as they cook.
Bake for 12-14 minutes until cooked on the edges and puffed in the centre. Cool completely before frosting.
Step 4: Make the frosting by beating the butter till smooth. Add the mascarpone cheese, beat until combined. Don’t overmix. Add the remaining frosting ingredients and beat until fluffy and smooth.
Step 5: Pipe or spread the mascarpone frosting over the cooled cookies. Use a fine mesh sieve to dust lightly with cocoa. Serve and enjoy!
Recipe Tips For Success
Don’t Overmix the Mascarpone Frosting: Mascarpone can loosen quickly if overbeaten. Mix just until combined for a smooth, creamy texture that pipes or spreads beautifully.
Use Pumpkin Purée, Not Pumpkin Pie Filling: Pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of your cookies. Stick with pure canned pumpkin for best results.
Let the Cookies Cool Completely Before Frosting: Because the dough bakes up soft and moist, frosting too soon will cause the mascarpone topping to melt. Cool on a wire rack before assembling.
Frost And Dust Just Before Serving: These cookies are best assembled just before serving. The cocoa will dissolve over time into the mascarpone frosting, so for the prettiest cookies, dust just before serving.
How To Store Frosted Pumpkin Cookies
These frosted cookies are best enjoyed fresh, but leftovers can be stored in the fridge for 2-3 days. The cocoa on top will dissolve into the mascarpone frosting, so give them an additional dusting of cocoa before you next serve them.
To make ahead, bake the cookies 1-2 days in advance. Store in an airtight container in the fridge, then frost just before serving for the best texture.
Unfrosted baked cookies can be stored in an airtight container for up to 4 days, or frozen for up to 2 months. Thaw at room temperature before frosting and serving.
What To Drink With Tiramisu Cookies
For the ultimate Tiramisu experience, enjoy these Fall cookies with a Tiramisu cold brew coffee. Otherwise they would be delicious served with a cozy pumpkin spice latte, chocolate shaken espresso, or a hot cinnamon dolce latte.
More Fall Baking Recipes You’ll Love
If you love these gourmet Fall treats, you may also like to try one of these fall dessert recipes:
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Tiramisu Pumpkin Cookies
Ingredients
FOR THE COOKIES
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup pumpkin purée
- 1 tablespoon instant espresso powder
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
FOR THE FROSTING
- ½ cup unsalted butter softened
- ¾ cup mascarpone cheese
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 1 tablespoon cocoa powder for dusting
Instructions
FOR THE COOKIES
- Preheat oven to 350℉ (175℃). Line baking sheet with parchment paper.
- In a large bowl using a stand or hand mixer, cream the butter and both sugars until light and fluffy (2-3 minutes).
- Add egg, vanilla, and pumpkin. Mix until combined.
- In a small cup dissolve the espresso powder with 1 teaspoon of warm water and stir into the batter.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Dough will be soft and sticky.
- Using a cookie scoop or spoon, scoop large mounds (around 3 tablespoons each) onto your baking sheet, spacing the cookies around 2 inches apart.
- Bake for 12-14 minutes, or until cookies are puffed and the edges are set.
- Leave to cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
FOR THE FROSTING
- Using a stand or hand mixer, beat the butter until smooth. Add the mascarpone, and beat until just combined (don't overmix).
- Add powdered sugar, vanilla, and salt. Beat until fluffy and smooth.
ASSEMBLE THE COOKIES
- Pipe or spread the mascarpone frosting on each cooled cookie.
- Use a small fine mesh strainer to dust the cocoa powder lightly over each cookie. Enjoy immediately!
Notes
- Leftover cookies should be stored in the fridge in a single layer in an airtight container. They are best enjoyed within 2-3 days.
- If you want to make these cookies ahead of time, make both the cookie dough and mascarpone frosting and store in separate airtight containers in the fridge the day before. On the day, bring both back to room temperature and follow the instructions to bake.
- Freeze baked (unfrosted) cookies for up to 2 months. Thaw at room temperature before frosting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
