Pumpkin Tiramisu Cookies
There’s something about autumn that makes me crave cosy spiced bakes – and these Pumpkin Tiramisu Cookies are my new obsession. You’ve got the soft, chewy texture of a pumpkin cookie, infused with warm spices and a subtle kick of espresso, topped with a cloud of mascarpone frosting and a dusting of cocoa. It’s everything you love about tiramisu, but in cookie form, and trust me – they’re every bit as good as they sound.
What I love most about these cookies is how impressive they look, yet they’re surprisingly easy to make. The cookie base is sturdy enough to hold that luscious frosting, but still soft and chewy in the middle. The espresso balances the sweetness, and the mascarpone frosting gives that creamy, slightly tangy finish you’d expect from a classic tiramisu.
If you’re looking for a bake that feels a little special but still fits perfectly into cosy autumn baking, these Pumpkin Tiramisu Cookies are it. Whether you’re baking for a weekend treat, an autumn gathering, or just because you fancy something different – they’ll go down a storm.
Why You’ll Love This Recipe
- Two desserts in one – the cosy flavour of pumpkin cookies meets creamy tiramisu vibes.
- Perfectly spiced – cinnamon and nutmeg bring all the autumn warmth.
- That frosting! – rich mascarpone, just sweet enough, with a light cocoa dusting for authenticity.
- Make-ahead friendly – bake the cookies in advance, then frost when you’re ready to serve.
- Impressive but easy – they look fancy, but the method is totally doable for home bakers.
Ingredients Breakdown
Here’s a quick look at what makes these cookies so special:
- Butter and sugars – give the cookies their soft and chewy texture.
- Pumpkin puree – not only adds autumn flavour but also keeps the cookies moist. Use homemade or tinned, it’s up to you.
- Espresso powder – that coffee kick makes it taste like tiramisu.
- Warm spices – cinnamon and nutmeg pair perfectly with pumpkin.
- Mascarpone frosting – smooth, rich, and slightly tangy – the real star here.
- Cocoa or cinnamon dusting – the finishing touch to bring it all together.
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Pumpkin Tiramisu Cookies
Equipment
- Mixing Bowl
- Greaseproof Paper
- Baking Sheet
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.
Tips for Success
- Don’t skip dissolving the espresso powder – it blends much better into the batter this way.
- Chill the cookies before frosting if your kitchen is warm, so the topping doesn’t melt.
- Use cold mascarpone for the frosting to keep it thick and creamy.
- Make smaller cookies if you prefer bite-sized treats – just reduce the baking time slightly.
FAQ
Can I make the cookies ahead of time?
Yes! Bake the cookies 1–2 days in advance and store them in an airtight container. Frost just before serving.
Can I freeze these cookies?
The baked (unfrosted) cookies freeze well for up to 2 months. Thaw at room temperature before frosting.
Can I substitute the mascarpone cheese?
Cream cheese works, but it’ll be tangier and less authentic to tiramisu.
How strong is the espresso flavour?
With 1 tbsp espresso powder, it’s subtle. If you love a stronger coffee kick, use 1½ tbsp.
Do these need to be refrigerated?
Yes – because of the mascarpone frosting. Store in the fridge in an airtight container for up to 4 days.
Let me know if you make these! For more super easy Autumn cookies, why not check out Pumpkin Spice and Pecan Shortbread Cookies or Pumpkin S’mores Cookies?
