Dessert

Pumpkin Tiramisu Cookies Recipe

ByGabriel Langdon October 27, 2025October 27, 2025

Introduction

These Pumpkin Tiramisu Cookies combine the warm spices of pumpkin and espresso with a creamy mascarpone frosting for a delightful autumn treat. Soft, tender cookies pair perfectly with a rich, light frosting dusted with cocoa or cinnamon. They’re an easy way to enjoy seasonal flavors in cookie form.

The image shows four soft, round cookies on a white marbled surface, each topped with a generous swirl of light cream frosting. The cookie in the front is partially bitten, revealing a dense, moist, brown interior with a slightly crumbly texture. The creamy top layer is textured with a ridged pattern and lightly dusted with a fine layer of cocoa powder that adds a dark brown contrast. The background is simple and clean, with a soft focus on the other cookies to emphasize the front bitten cookie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 teaspoons 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
113 grams unsalted butter, softened (½ cup) (for frosting)
180 grams mascarpone cheese, cold or slightly softened (¾ cup)
180 grams icing sugar (1½ cups powdered sugar)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Unsweetened cocoa powder or cinnamon for dusting

Instructions

Step 1: Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and caster sugar until the mixture is light and fluffy, about 2 to 3 minutes.
Step 3: Add the egg, vanilla extract, and pumpkin purée to the bowl. Mix until smooth and well combined.
Step 4: Dissolve the instant espresso powder in 1 teaspoon of warm water, then stir this into the batter.
Step 5: In a separate bowl, whisk together the plain flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 6: Gradually fold the dry ingredients into the wet mixture, mixing just until combined. The dough will be soft and sticky.
Step 7: Scoop large mounds (about 3 tablespoons each) of dough onto the lined baking sheets, spacing them about 5 cm (2 inches) apart.
Step 8: Bake for 12 to 14 minutes, or until the cookies are puffed and the edges are set. Remove from the oven and allow to cool completely on a wire rack.
Step 9: For the frosting, beat the softened butter until smooth and creamy.
Step 10: Add the mascarpone cheese and gently beat until just combined, being careful not to overmix.
Step 11: Mix in the icing sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
Step 12: Once the cookies have cooled, pipe or spread the mascarpone frosting over each cookie.
Step 13: Lightly dust the frosted cookies with unsweetened cocoa powder or cinnamon before serving.

Tips & Variations

Use fresh espresso dissolved in warm water for a more authentic coffee flavor.
For a vegan version, substitute butter and mascarpone with non-dairy alternatives and use a flax egg in place of the egg.
If you prefer a stronger coffee taste, increase the espresso powder to 1½ tablespoons.
Try adding chopped toasted pecans or walnuts to the cookie dough for added texture.
Cookie dough can be refrigerated for up to 24 hours before baking to enhance the flavors.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. For best texture, bring them to room temperature before serving. Unfrosted cookies can be kept in an airtight container at room temperature for up to 5 days. The frosting can be made ahead and stored separately in the fridge for 2 days.