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.
Ingredients
Scale
For the 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
For the 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
- 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
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Pumpkin Tiramisu Cookies, pumpkin dessert, mascarpone frosting, espresso cookies, autumn cookies, fall recipes
