Description
These Pumpkin Tiramisu Cookies combine the comforting flavors of autumn pumpkin and classic tiramisu in a soft, fluffy cookie topped with creamy mascarpone frosting. Infused with espresso and warm spices, these cookies are perfect for a seasonal treat or a cozy dessert.
Ingredients
Scale
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 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 Oven: Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and pumpkin purée until the batter is smooth and well combined.
- Dissolve Espresso Powder: Dissolve the instant espresso powder into 1 teaspoon of warm water, then stir this into the batter to infuse the coffee flavor evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. The dough will have a soft and sticky texture.
- Scoop Dough: Using a spoon, scoop large mounds of dough—about 3 tablespoons each—onto the prepared baking sheets, spacing them roughly 5cm (2 inches) apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the cookies are puffed and the edges are set but the centers remain soft.
- Cool Cookies: Remove from oven and let the cookies cool completely on a wire rack to firm up for frosting.
- Make Frosting: Beat softened butter until smooth and creamy. Add mascarpone cheese and beat gently until just combined, taking care not to overmix to prevent loosening the frosting.
- Add Sugar and Flavoring: Mix in the powdered sugar, vanilla extract, and a pinch of salt, then beat until the frosting is light and fluffy.
- Assemble Cookies: Pipe or spread the mascarpone frosting evenly over each cooled cookie for a luscious finish.
- Dust: Lightly dust the frosted cookies with unsweetened cocoa powder or cinnamon before serving to enhance flavor and presentation.
Notes
- Use pumpkin purée, not pumpkin pie filling, to avoid additional sugars and spices that could alter the cookie taste.
- For a stronger coffee flavor, increase the instant espresso powder to 1½ tablespoons.
- Do not overmix the mascarpone frosting to keep it smooth and stable.
- Store frosted cookies in the refrigerator as mascarpone cheese requires cooling.
- Allow cookies to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, tiramisu cookies, pumpkin tiramisu dessert, fall cookies, mascarpone frosting cookies, espresso cookies, autumn recipes
