Name: Pumpkin Tiramisu Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
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); 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

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 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

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 butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 3: Add the egg, vanilla extract, and pumpkin purée to the bowl. Mix until the batter is smooth.

Step 4: Dissolve the instant espresso powder in 1 teaspoon of warm water, then stir it 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 until just combined. The dough will be soft and sticky.

Step 7: Scoop large mounds of dough (about 3 tablespoons each) onto the baking sheets, spacing them about 5 cm (2 inches) apart.

Step 8: Bake the cookies for 12–14 minutes, or until they are puffed and the edges are set.

Step 9: Allow the cookies to cool completely on a wire rack before frosting.

Step 10: To make the frosting, beat the softened butter until smooth and creamy.

Step 11: Add the mascarpone cheese and beat gently until just combined; avoid overmixing to prevent loosening.

Step 12: Mix in the icing sugar, vanilla extract, and a pinch of salt. Beat until light and fluffy.

Step 13: Pipe or spread the mascarpone frosting over the cooled cookies.

Step 14: Dust the frosted cookies lightly with unsweetened cocoa powder or cinnamon before serving.

Tips & Variations

Use fresh espresso or strong brewed coffee in place of instant espresso powder for a more robust coffee flavor.

For a dairy-free version, substitute mascarpone with a vegan cream cheese alternative and use dairy-free butter.

Chilling the dough for 30 minutes before baking can help control spread and improve texture.

Sprinkle chopped toasted pecans or walnuts on the frosting for added crunch.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can make fresh pumpkin purée by roasting and mashing pumpkin flesh. Just ensure it’s well drained to avoid adding extra moisture to the dough.