Pumpkin Tiramisu Cookies
soft spiced pumpkin cookies paired with coffee syrup and a fluffy mascarpone cream, finished with a dusting of cocoa. Perfect for fall gatherings or a festive holiday dessert table.
Ingredients
- Pumpkin Cookies
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pumpkin puree not pumpkin pie filling
- Coffee Syrup
- ½ cup strong brewed coffee cooled
- 2 tbsp granulated sugar
- 1 tsp Kahlua or coffee liqueur optional
- Mascarpone Cream Frosting
- 8 oz mascarpone cheese softened
- ½ cup heavy cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Garnish
- Cocoa powder for dusting
Instructions
- Make the Pumpkin Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Whisk together flour, baking powder, baking soda, and spices.
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in egg, vanilla, and pumpkin puree.
- Mix in dry ingredients just until combined.
- Drop 1.5 tbsp scoops of dough on sheets, 2 inches apart.
- Bake 10–12 minutes, until edges are set. Cool completely on a wire rack.
- Make the Coffee Syrup
- Stir brewed coffee, sugar, and Kahlua until sugar dissolves.
- Prepare the Mascarpone Cream Frosting
- Beat mascarpone, heavy cream, powdered sugar, and vanilla until fluffy and soft peaks form. Do not overbeat.
- Assemble
- Brush flat side of cooled cookies with coffee syrup.
- Pipe or spoon mascarpone cream onto half of the cookies.
- Top with remaining cookies to form sandwiches.
- Dust tops with cocoa powder.
Notes
Soft Texture: Avoid overbaking to keep cookies chewy.
Quality Mascarpone: Makes all the difference in flavor.
Better with Time: Chill for 1–2 hours before serving for the best flavor.
Storage: Keep in an airtight container in the refrigerator up to 3 days.