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–+ servings

Pumpkin Tiramisu Cookies

If you love tiramisu and can’t resist a soft, spiced autumn bake, these Pumpkin Tiramisu Cookies are about to become your new favourite treat. They’re thick, chewy cookies made with pumpkin purée and a touch of espresso, then topped with a creamy mascarpone frosting and dusting of cocoa for that classic tiramisu finish. It’s like your favourite Italian dessert met pumpkin season - and the results are divine.
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Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
Course: Dessert
Cuisine: American
Keyword: Autumn Bakes, Autumn Cookies, Pumpkin Cookies, Pumpkin Desserts, Pumpkin Tiramisu Cookies
Servings: 12

Equipment

Ingredients

For the Cookies (makes 12–15 large cookies):

  • 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 teaspoon vanilla extract
  • 120 grams tinned pumpkin purée (not pumpkin pie filling) ½ cup
  • 1 tablespoon instant espresso powder or 1½ tbsp for stronger flavour
  • 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

For the Mascarpone Frosting:

  • 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

Topping:

  • Unsweetened cocoa powder or cinnamon for dusting

Instructions

Make the Cookies:

  • Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
  • In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  • Add the egg, vanilla extract, and pumpkin puree. Mix until smooth.
  • Dissolve the espresso powder in 1 tsp warm water and stir into the batter.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Gradually fold the dry ingredients into the wet mixture until just combined. The dough will be soft and sticky.
  • Scoop large mounds of dough (about 3 tbsp each) onto the baking sheets, spacing them about 5cm (2 inches) apart.
  • Bake for 12-14 minutes, or until the cookies are puffed and the edges are set.
  • Allow cookies to cool completely on a wire rack.

Make the Frosting:

  • Beat the butter until smooth and creamy.
  • Add mascarpone and beat gently until just combined (don’t overmix or it may loosen).
  • Mix in the powdered sugar, vanilla extract, and salt. Beat until light and fluffy.

Assemble:

  • Pipe or spread the mascarpone frosting over the cooled cookies.
  • Dust lightly with cocoa powder or cinnamon before serving.