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–+ servings
single pumpkin cookie
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Pumpkin Tiramisu Cookies

Soft, spiced pumpkin cookies with a hint of espresso, topped with creamy mascarpone frosting and a dusting of cocoa. A cozy fall twist on classic tiramisu — perfect for Halloween parties, holiday entertaining, or whenever you’re craving a bakery-style cookie with a seasonal upgrade.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Servings: 12 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.