Description
Delight in these Pumpkin Tiramisu Cookies that combine the soft, spiced warmth of pumpkin-infused cookie dough with a luscious mascarpone frosting. Inspired by the classic tiramisu dessert, these cookies offer a unique blend of autumn flavors and coffee undertones, making them an irresistible treat perfect for fall gatherings or cozy afternoons.
Ingredients
Scale
Cookie Dough
- 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
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
- Unsweetened cocoa powder or cinnamon for dusting
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and pumpkin purée into the creamed mixture, stirring until smooth and well blended.
- Dissolve Espresso: Dissolve the instant espresso powder in 1 teaspoon of warm water and mix it thoroughly into the batter to infuse coffee flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening agents.
- Combine Mixtures: Gradually fold the dry ingredients into the wet pumpkin batter, mixing just until combined. The dough will be soft and slightly sticky.
- Scoop onto Baking Sheets: Using a spoon, scoop large mounds of dough (about 3 tablespoons each) onto the prepared baking sheets, spacing them approximately 5 cm (2 inches) apart to allow for expansion.
- Bake Cookies: Bake the cookies for 12-14 minutes or until they are puffed and the edges are set, indicating they are cooked through but still soft inside.
- Cool Cookies: Transfer the cookies to a wire rack and let them cool completely before frosting to prevent melting and sliding of the frosting.
- Prepare Frosting: Beat the softened butter using a mixer until smooth and creamy, then add the mascarpone cheese, beating gently to combine without overmixing which can loosen the texture.
- Add Remaining Frosting Ingredients: Mix in the icing sugar, vanilla extract, and a pinch of salt, then beat the frosting until it becomes light and fluffy, perfect for spreading or piping.
- Assemble Cookies: Spread or pipe the mascarpone frosting generously over the cooled cookies for a luscious finish.
- Finish with Dusting: Lightly dust the frosted cookies with unsweetened cocoa powder or cinnamon to add a visually appealing and flavorful touch, completing your pumpkin tiramisu cookies.
Notes
- Use tinned pumpkin purée, not pumpkin pie filling, to avoid extra spices and sugars.
- Dissolving espresso powder in warm water helps it incorporate better into the batter.
- Do not overmix the frosting to maintain its creamy texture.
- Cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- For a stronger coffee flavor, increase instant espresso powder to 1½ tablespoons.
- Allow cookies to cool completely before frosting to prevent frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, Tiramisu cookies, Pumpkin dessert, Mascarpone frosting, Autumn cookies, Coffee flavored cookies
