Introduction

These Pumpkin Tiramisu Cookies bring together the cozy flavors of fall with a rich mascarpone frosting and a hint of espresso. Soft, spiced pumpkin cookies topped with creamy frosting make for an irresistible treat perfect for any occasion.

Three small round cakes sit on a white plate with a white marbled textured surface under them. Each cake has two layers: the bottom is a dense, brownish-orange cake, while the top is a thick swirl of creamy white frosting dusted evenly with dark brown cocoa powder. One cake has a small bite taken out of it, revealing the soft cake inside. There are some loose cocoa powder specks scattered around the plate, and a couple of cinnamon sticks and coffee beans lie nearby out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (softened)
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 tbsp instant espresso powder (or 1 1/2 tbsp for stronger flavor)
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup unsalted butter (softened, for frosting)
3/4 cup mascarpone cheese (cold or slightly softened)
1 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Unsweetened cocoa powder or cinnamon for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Step 3: Beat in the egg, vanilla extract, and pumpkin puree until the mixture is smooth and well combined.
Step 4: Dissolve the espresso powder in 1 teaspoon of warm water, then stir it evenly into the batter.
Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and sticky.
Step 7: Scoop mounds of dough about 3 tablespoons each onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 12–14 minutes, until the cookies are puffed and the edges are set.
Step 9: Transfer cookies to a wire rack and let them cool completely before adding frosting.
Step 10: For the frosting, beat softened butter until smooth.
Step 11: Add mascarpone cheese and mix until just combined to avoid runniness.
Step 12: Beat in powdered sugar, vanilla extract, and a pinch of salt until the frosting is fluffy and smooth.
Step 13: Pipe or spread the mascarpone frosting on each cooled cookie.
Step 14: Dust lightly with unsweetened cocoa powder or cinnamon for a finishing touch.

Tips & Variations

Use strong brewed espresso instead of instant powder for a deeper coffee flavor.
If you prefer, swap mascarpone with cream cheese for a slightly tangier frosting.
Chill the frosting briefly if it feels too soft before applying to cookies.
For festive flair, add a sprinkle of chopped toasted nuts or chocolate shavings on top.

Storage

Store these cookies in an airtight container in the refrigerator for up to 3 days to keep the mascarpone frosting fresh. Let them come to room temperature before serving for the best texture. You can also freeze unfrosted cookies for up to 1 month; thaw and frost when ready to enjoy.

How to Serve

The image shows three layered cookies on a white plate placed on a white marbled surface. Each cookie has a soft, thick brown base with a slightly rough texture, topped with a swirl of light cream-colored frosting dusted with cocoa powder, creating a dark brown pattern. A single dark brown coffee bean sits on top of each frosting swirl, adding detail. Cocoa powder is sprinkled lightly on the plate near the cookies, and cinnamon sticks and coffee beans are visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and drain any excess moisture to match the consistency of canned pumpkin puree.

How do I make the espresso flavor less strong if I’m sensitive to caffeine?

Reduce the instant espresso powder to 1 teaspoon or omit it completely. The cookies will still be delicious with just a hint of coffee flavor from the frosting.