Tiramisu Pumpkin Cookies

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This tiramisu pumpkin cookies recipe blends homemade pumpkin cookies with espresso and creamy mascarpone frosting. A cozy twist on fall tiramisu cookies, perfect for fall baking recipes, easy pumpkin desserts, and unique cookies to share.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Servings: cookies

Author: Rachel Rodda

Equipment

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.

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