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Pumpkin Tiramisu Cookies Recipe

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★★★★★

4.7 from 60 reviews

These Pumpkin Tiramisu Cookies combine the warm, spiced flavors of pumpkin with the creamy mascarpone frosting reminiscent of classic tiramisu. Soft and fluffy cookies infused with espresso powder are topped with a luscious mascarpone frosting and finished with a dusting of cocoa or cinnamon, creating a perfect autumnal treat with a sophisticated twist.

Ingredients

Scale

Cookies

  • 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

Frosting

  • 1/2 cup unsalted butter (softened)
  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until the batter is smooth and well combined.
  4. Dissolve Espresso: Dissolve the instant espresso powder in 1 teaspoon of warm water to help it incorporate evenly, then stir it into the batter.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Mix Dry Into Wet: Slowly add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and sticky.
  7. Scoop and Bake: Scoop large mounds of dough (about 3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes until cookies are puffed and edges are set.
  8. Cool Cookies: Transfer cookies to a wire rack and allow to cool completely before frosting.
  9. Make Frosting: Beat softened butter until smooth. Add mascarpone cheese and mix just until combined to avoid runniness.
  10. Add Remaining Frosting Ingredients: Beat in powdered sugar, vanilla extract, and a pinch of salt until the frosting is fluffy and smooth.
  11. Assemble Cookies: Pipe or spread the mascarpone frosting onto each cooled cookie.
  12. Final Touch: Lightly dust the frosted cookies with unsweetened cocoa powder or cinnamon to finish in true tiramisu style.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
  • Dissolving the espresso powder in warm water helps distribute the coffee flavor evenly in the batter.
  • Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
  • Allow cookies to cool completely before frosting to prevent the frosting from melting.
  • The mascarpone frosting should be whipped gently to avoid becoming too runny.
  • Store frosted cookies in an airtight container in the refrigerator due to the mascarpone cheese.

Keywords: Pumpkin Cookies, Tiramisu Cookies, Fall Dessert, Mascarpone Frosting, Espresso Cookies, Autumn Baking

Find it online: https://servedbynora.com/pumpkin-tiramisu-cookies-recipe/