Pumpkin Tiramisu Cookies
You all know much I love a fall-inspired bake, and after sharing my pumpkin delight cookies recently, I was really keen to make a more grown-up version for the adults to enjoy! These soft, spiced pumpkin cookies are infused with espresso, topped with a creamy mascarpone frosting, and finished with a dusting of cocoa, and they’re absolutely perfect for dinner parties or just when you want to add something a little boujee and sophisticated to a fall or Halloween dessert table. (I’ll be taking these to a potluck this year and I think they’ll be a huge hit!)
Why you’ll love these cookies:
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A more sophisticated pumpkin cookie → Espresso and mascarpone frosting give these a tiramisu-inspired edge.
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Perfect for fall entertaining → Bakery-style cookies that look impressive without being fussy.
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Seasonal flavor, elevated → Pumpkin, warm spices, and cocoa in every bite.
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Soft and fluffy texture → Pillowy cookies that hold up beautifully under a cloud of frosting.
Let’s make them together!
Ingredients
Cookies:
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Unsalted butter – Softened butter is key for that fluffy creamed base. If you only have salted, just skip the added salt later.
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Brown sugar & granulated sugar – The combo gives you that chewy texture with just the right amount of sweetness.
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Egg – Helps bind everything together and adds richness.
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Vanilla extract – Always worth using the real stuff for flavor depth.
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Pumpkin puree – Make sure it’s plain pumpkin, not pumpkin pie filling (that one comes pre-spiced and sweetened).
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Instant espresso powder – Dissolving it first gives the cookies a mellow coffee kick. Bump up the amount if you love a stronger tiramisu vibe.
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All-purpose flour – Keep it classic here for the right texture.
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Baking powder + baking soda – A little team effort for lift and spread.
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Cinnamon & nutmeg – Warm, cozy spices that play perfectly with pumpkin.
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Salt – Balances all the sweetness and makes the flavors pop.
Mascarpone Frosting:
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Unsalted butter – Brings structure and creaminess to the frosting.
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Mascarpone cheese – Keep it cold or just slightly softened — overmixing can make it runny.
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Powdered sugar – Sweetens and thickens the frosting to spreadable perfection.
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Vanilla extract – Adds that classic tiramisu note.
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Salt – Just a pinch makes everything taste better.
Topping:
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Cocoa powder or cinnamon – The final flourish! Cocoa gives you true tiramisu vibes, while cinnamon leans more fall-spiced.
How To Make Pumpkin Tiramisu Cookies
Make the cookies:
- Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. Easy cleanup, always a win.
- In a large mixing bowl, cream together the butter and both sugars until the mixture is light and fluffy — about 2–3 minutes of mixing.
- Beat in the egg, vanilla, and pumpkin until the batter is smooth.
- Dissolve the espresso powder in 1 teaspoon of warm water (this helps it mix in evenly), then stir it into the batter.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients into the wet mixture, stirring just until combined. The dough will be soft and sticky — that’s exactly what you want.
- Scoop out big mounds of dough (about 3 tablespoons each) and drop them onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the cookies are puffed and the edges are set.
- Transfer to a wire rack and let them cool completely before frosting.
Make the frosting:
- Beat the butter until smooth.
- Add the mascarpone and mix just until combined — stop there so it doesn’t turn runny on you.
- Beat in the powdered sugar, vanilla, and a pinch of salt until the frosting is fluffy and smooth.
Assemble:
- Pipe or spread the mascarpone frosting onto each cooled cookie.
- Finish with a light dusting of unsweetened cocoa powder or cinnamon, and you’re officially in pumpkin-tiramisu heaven.
Storage & Make-Ahead Tips
You can bake the cookies 1–2 days ahead and store them in an airtight container at room temperature. Just wait to frost until right before serving for the best texture.
Once frosted, keep the cookies in the fridge (airtight container again!) since the mascarpone needs to stay chilled. They’ll stay fresh for up to 4 days.
Serving Ideas
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These cookies are basically made for fall gatherings — think cozy weekends, pumpkin-spiced everything, and a plate of these on the table.
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They fit right in at a Halloween party — the cocoa-dusted tops give them a moody, festive look without needing extra decorations.
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For entertaining, serve them on a platter alongside coffee or espresso for a true tiramisu moment, or pair them with mulled cider for a more seasonal twist.
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They’re big, bakery-style cookies, so one is plenty — perfect for setting out at dessert buffets or taking to potlucks.
Pumpkin Tiramisu Cookies
Ingredients
For the Cookies:
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 1 tbsp instant espresso powder or 1 1/2 tbsp if you want it strong!
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
For the Mascarpone Frosting:
- 1/2 cup unsalted butter softened
- 3/4 cup mascarpone cheese cold or slightly softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Topping:
- Unsweetened cocoa powder or cinnamon for dusting
Instructions
Make the cookies:
- Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. Easy cleanup, always a win.
- In a large mixing bowl, cream together the butter and both sugars until the mixture is light and fluffy — about 2–3 minutes of mixing.
- Beat in the egg, vanilla, and pumpkin until the batter is smooth.
- Dissolve the espresso powder in 1 teaspoon of warm water (this helps it mix in evenly), then stir it into the batter.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add the dry ingredients into the wet mixture, stirring just until combined. The dough will be soft and sticky — that’s exactly what you want.
- Scoop out big mounds of dough (about 3 tablespoons each) and drop them onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the cookies are puffed and the edges are set.
- Transfer to a wire rack and let them cool completely before frosting.
Make the frosting:
- Beat the butter until smooth.
- Add the mascarpone and mix just until combined — stop there so it doesn’t turn runny on you.
- Beat in the powdered sugar, vanilla, and a pinch of salt until the frosting is fluffy and smooth.
Assemble:
- Pipe or spread the mascarpone frosting onto each cooled cookie.
- Finish with a light dusting of unsweetened cocoa powder or cinnamon, and you’re officially in pumpkin-tiramisu heaven.
If you’re looking for a more grown up and sophisticated bake for fall and Halloween, this is definitely the one! I really hope you love making them. Be sure to tag me in your creations on Instagram @slimmingviolet!
