Name: Pumpkin Tiramisu Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: Italian-American
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); 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

Jump to Recipe

If you adore the cozy flavors of fall and the classic allure of Italian desserts, these Pumpkin Tiramisu Cookies are your new obsession. They combine the rich creaminess of mascarpone frosting with subtle pumpkin spice and a gentle espresso kick, all wrapped up in a soft, pillowy cookie. Whether you’re baking for a festive gathering or craving a special treat, these cookies deliver that magical tiramisu experience in a handheld, perfectly portable form.

Pumpkin Tiramisu Cookies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but essential—they each bring a unique magic to these Pumpkin Tiramisu Cookies. From the warm spices that evoke autumn to the creamy mascarpone that mimics tiramisu’s signature texture, every element works in harmony to create a cookie that’s both nostalgic and refreshing.

Unsalted butter (softened): Provides rich flavor and tender texture, essential for both dough and frosting.
Brown sugar: Adds moisture and depth of flavor with a subtle caramel note.
Granulated sugar: Balances sweetness and helps with cookie structure.
Egg: Binds the ingredients together while creating a soft crumb.
Vanilla extract: Adds warmth and enhances other flavors.
Canned pumpkin puree: Brings moisture, color, and that unmistakable fall vibe without extra sweetness.
Instant espresso powder: Delivers a gentle coffee kick that elevates the tiramisu profile—adjustable based on your preference.
All-purpose flour: The base for structure, holding everything together.
Baking powder and baking soda: Leaveners that help the cookies rise and become delightfully soft.
Cinnamon: Classic pumpkin spice component for warmth and aroma.
Nutmeg: Adds subtle earthiness complementing the cinnamon.
Salt: Enhances overall flavor and balances sweetness.
Mascarpone cheese: The star of the frosting, lending that creamy, slightly tangy tiramisu taste.
Powdered sugar: Creates that fluffy, smooth frosting texture.
Unsweetened cocoa powder or cinnamon (for dusting): The finishing touch to evoke classic tiramisu presentation.

How to Make Pumpkin Tiramisu Cookies

Step 1: Prepare the cookie dough

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This makes cleanup so much easier and prevents sticking. Cream together the softened butter with both sugars until you achieve a light and fluffy mixture, about 2 to 3 minutes. This aeration is key for soft cookies.

Step 2: Add wet ingredients and espresso

Beat in the egg, vanilla extract, and pumpkin puree until the batter is smooth and creamy. Next, dissolve the instant espresso powder in a teaspoon of warm water—this ensures an even coffee flavor without clumps—then stir it gently into the mix. This coffee hint is what sets the cookies apart and evokes that tiramisu essence.

Step 3: Incorporate the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add this spice-infused flour mixture into your wet ingredients, stirring just until everything is combined. Your dough should be soft and sticky; this will bake into tender cookies perfect for frosting.

Step 4: Bake the cookies

Using a cookie scoop or spoon, drop large mounds of dough (about 3 tablespoons each) onto your prepared baking sheets, spacing them at least two inches apart. Bake for 12 to 14 minutes, or until the cookies puff up and the edges set but the centers remain soft. Let the cookies cool completely on a wire rack before frosting, so your mascarpone topping stays smooth and doesn’t melt.

Step 5: Prepare the mascarpone frosting

Beat the softened butter until smooth, then gently mix in the mascarpone cheese—be careful not to overbeat, which might make it too runny. Add powdered sugar, vanilla extract, and a pinch of salt, then beat again until the frosting becomes fluffy and luscious. This frosting will bring that indulgent, creamy tiramisu character to the cookies.

Step 6: Assemble and finish

Once your cookies are completely cool, spread or pipe the mascarpone frosting generously on each one. Finish with an elegant dusting of unsweetened cocoa powder or cinnamon, enhancing both taste and presentation. And just like that, your Pumpkin Tiramisu Cookies are ready to impress!

How to Serve Pumpkin Tiramisu Cookies

Garnishes

To make your cookies even more irresistible, try a light dusting of cocoa powder or cinnamon right before serving. You could also sprinkle finely chopped toasted nuts like pecans for added texture and a nutty flavor twist. Freshly grated orange zest can provide an unexpected but delightful brightness that complements the pumpkin and coffee notes.

Side Dishes

Pair these cookies with a cozy cup of spiced chai tea or a rich espresso to double down on that tiramisu vibe. A glass of cold milk or a mildly sweetened latte also provides a lovely balance, especially if you’re serving the cookies as an afternoon pick-me-up or after-dinner treat.

Creative Ways to Present

For an eye-catching dessert platter, arrange the cookies in layers separated by parchment paper inside a decorative tin or box. You can also serve them alongside a small bowl of whipped cream that’s been lightly sweetened with cinnamon, allowing guests to dip or dollop as they like. Another fun idea is to create mini “cookie sandwiches” by spreading frosting on half the cookies and topping them with the others for a perfect handheld tiramisu experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Pumpkin Tiramisu Cookies (which is unlikely because they’re irresistible), keep them stored in an airtight container in the fridge. The frosting is dairy-based and best kept chilled to maintain its texture and freshness. Stored this way, they’ll stay delicious for up to 3 days.

Freezing

These cookies freeze beautifully if you want to bake ahead. Arrange unfrosted cookies on a baking sheet and freeze until solid, then transfer to a sealed freezer bag for up to a month. When ready to enjoy, thaw completely and frost just before serving. Freezing frosted cookies is not recommended because the mascarpone frosting may change texture.

Reheating

To bring those cookies back to that fresh-from-the-oven softness, warm unfrosted cookies in a low oven (300°F or 150°C) for 5 minutes. Avoid reheating frosted cookies; instead, enjoy them chilled or at room temperature for the best flavor and texture experience.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used but needs to be cooked and pureed until smooth before measuring out half a cup. Canned pumpkin puree is convenient because it’s consistent in texture and moisture, which is important for cookie dough.

Is it okay to substitute mascarpone with cream cheese in the frosting?

You can substitute cream cheese in a pinch, but mascarpone gives that distinctive creamy richness essential to tiramisu flavors. Cream cheese has a tangier taste and denser texture, which will alter the frosting slightly.

How strong is the espresso flavor in these cookies?

The espresso powder is subtle but noticeable, perfectly complementing the pumpkin and spices. If you love a bolder coffee kick, feel free to increase the amount as noted in the recipe.

Can these cookies be made vegan or dairy-free?

With a few substitutions like vegan butter, flax egg, and dairy-free mascarpone or whipped topping, you could make a dairy-free or vegan version. Keep in mind the texture and flavor may vary, but the overall concept will still shine.

What’s the best way to plate these for a party?

Arrange cookies in neat rows on a pretty platter and add small bowls of dusting cocoa powder and extra frosting for guests to customize. Garnishing with fresh mint leaves or edible flowers can elevate the presentation for a special occasion.

Final Thoughts

These Pumpkin Tiramisu Cookies truly bring together two of the best dessert worlds—comforting pumpkin spice and timeless tiramisu flavors—in a way that’s fun, approachable, and absolutely delicious. I can’t wait for you to try them and share these special moments with friends and family. Once you do, they’re sure to become a fall favorite in your baking repertoire!

Pumpkin Tiramisu Cookies Recipe

★★★★★

5 from 26 reviews

Author: anna
Total Time: 34 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Tiramisu Cookies combine the warm, comforting flavors of pumpkin and espresso with a creamy mascarpone frosting. Perfect for autumn, these soft and tender cookies are dusted with cocoa powder or cinnamon, creating a deliciously indulgent treat inspired by the classic tiramisu dessert.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar for 2–3 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until the batter is smooth and fully combined, ensuring even moisture throughout.
Prepare Espresso: Dissolve the instant espresso powder in 1 teaspoon of warm water to help it blend evenly into the batter, then stir this mixture into the cookie batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute seasoning and leavening agents.
Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and sticky, which is the ideal consistency for these cookies.
Scoop and Bake: Using about 3 tablespoons of dough per cookie, drop mounds onto the prepared baking sheets spaced about 2 inches apart to allow room for spreading. Bake for 12–14 minutes until cookies are puffed and edges are set.
Cool Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely to room temperature before frosting.
Make Frosting: Beat the softened butter until smooth. Add mascarpone cheese and mix just until combined to avoid making the frosting runny.
Add Powdered Sugar: Beat in the powdered sugar, vanilla extract, and a pinch of salt until the frosting becomes fluffy and smooth, perfect for spreading or piping.
Assemble Cookies: Pipe or spread a generous amount of mascarpone frosting onto each cooled cookie, ensuring even coverage.
Garnish: Lightly dust the frosted cookies with unsweetened cocoa powder or cinnamon to echo the tiramisu flavor and add an elegant finishing touch.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices that can affect taste and texture.
If you prefer a stronger espresso flavor, increase the instant espresso powder as suggested.
Make sure cookies are fully cooled before frosting to prevent frosting from melting.
For best mascarpone frosting texture, do not overmix after adding mascarpone to keep it light and creamy.
Store cookies in an airtight container in the refrigerator for up to 3 days, as the mascarpone frosting requires refrigeration.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American