Let Me Tell You About These Pumpkin Tiramisu Cookies

Okay, you know how sometimes you wake up with a very specific craving? That was me last autumn—craving pumpkin and tiramisu, but, like, in cookie form. No, seriously. It started as a total kitchen experiment (I blame too much Great British Bake Off), and now these Pumpkin Tiramisu Cookies are kind of a family legend. My sister says they taste like “fall in a bite.” She also says I should clean up my kitchen while I bake, but that’s neither here nor there. Anyway, these are soft, loaded with cozy spice, and smacked with a good swoosh of mascarpone. And, much to my own surprise, they’re dead-easy to throw together—most days anyway.

Why You’ll Love This Pumpkin Tiramisu Cookie Situation

I bake these when I’ve got leftover pumpkin puree lying around (because, what else are you going to do with two tablespoons?), or just whenever I want something that feels fancy but doesn’t require six bowls and a degree in patisserie. My family goes absolutely bonkers for these—especially my dad, who claims cookies should never involve cheese but conveniently forgets that when he’s on his third. Sometimes they come out a tad messier than I planned—once the mascarpone ended up mostly on my shirt—but that’s never stopped me.

The Things You’ll Need (Plus a Few Shortcuts)

1 cup canned pumpkin purée (Libby’s is the classic, but honestly shop brand is fine)
1/2 cup unsalted butter, melted (I’ve swapped in coconut oil before—subtle flavor, not bad!)
3/4 cup brown sugar (or coconut sugar if you’re fancy, like my neighbor)
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract (sometimes I double it, sue me)
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg (or leave it out, not the end of the world)
1/2 tsp salt
For the tiramisu bit:
- 1/2 cup mascarpone cheese (cream cheese works in a pinch, it’s just a bit tangier)
- 1/4 cup powdered sugar (give or take—I don’t measure too strictly)
- 1 tbsp strong brewed coffee or espresso (I’ve used instant once, won’t brag)
- Cocoa powder for dusting

Let’s Make Pumpkin Tiramisu Cookies (Don’t Stress)

Get your oven humming at 350°F (that’s 180°C for my metric folks). Line a baking sheet with parchment or one of those reusable silicone mats. To be honest, I *always* forget to preheat and regret it.
Mix up the wet stuff. In a biggish bowl, stir together the pumpkin, melted butter, brown and white sugar. Then, whisk in the egg and vanilla. I like to do this with a whisk ’cause it’s oddly satisfying, but a fork will do if you can’t be arsed to find a whisk.
Chuck in the dry things. In another bowl (or just gently pile on top, no judgment), combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix together but don’t overthink it. Slowly add this to the pumpkin bowl. Stir until just combined. It gets a bit sticky—don’t panic.
Scoop out the dough into chunky spoonfuls onto your tray. Leave room. Trust me, I always forget and wind up with one mega cookie and several runt siblings. Pop them in the oven for 11-13 minutes, until the edges are set but the centers still look a touch soft. This is where I usually say, “Heck, they’re probably done” and take them out early because I like a gooey middle.
Cool it, just a bit. Let the cookies chill on the tray for five minutes, then move them to a rack (if you’ve got one). No rack? Just slide the parchment onto the counter, works fine.
Topping time! Beat together mascarpone, powdered sugar, and espresso until smooth. Sometimes the mascarpone looks wonky at first. Give it a minute, it’ll come together, promise. Smear (or dollop) a little on each cookie—be as generous as you dare. Dust with cocoa powder to finish. Voila!

Some Honest Notes Form My (Messy) Kitchen

If your dough feels too runny, maybe dump in another spoon of flour—humidity’s a pain sometimes. Mine was once like pancake batter on a humid day, so now I trust my eyes more than any recipe chart.
Mascarpone can be stubborn. If you overbeat it, it gets a bit weird; actually, I find it works better if everything’s cold at first, then left to sit for a couple mins before spreading. (No idea why, just does.)
Sometimes the cookies stick to the mat. Patience helps, or a spatula. Or, honestly, just accept you’ll eat a few ugly ones straight from the tray.

Variations (Including My Slight Failures)

Tried adding mini chocolate chips once—wow. Not necessary but very tasty.
Subbing cream cheese for mascarpone is totally fine—just up the sugar a touch. But don’t use ricotta; I thought I was being clever, but, uhm, nope. Didn’t work. Grainy weirdness.
Spiked the mascarpone with a splash of vanilla liquor one night. Family approved, just maybe not for breakfast.

What You’ll Actually Need for Equipment

Mixing bowls (I have a penchant for anything with a pour spout, but use a salad bowl in a pinch)
Baking sheet (if yours are warped, just rotate halfway through so they bake kinda even)
Whisk, or just a fork if you’re feeling chaotic
Spatula (or a butter knife, honestly, in a moment of desperation it’ll do)
Hand mixer for the mascarpone is nice, but I’ve used elbow grease alone—a bit of a workout, though

How To Store Them (But Don’t Count On Needing This)

These keep well in an airtight box in the fridge for 2-3 days (though honestly, in my house, they never last more than a day!). If you have leftovers, the mascarpone does firm up, which I sort of like—makes them great with morning coffee.

How I Like To Serve Pumpkin Tiramisu Cookies

Honestly? I just stack ’em on a plate and let folks at them. But on Thanksgiving, I usually pile them into a big dessert bowl and hit them with some extra cocoa—my cousin thinks it makes them ‘fancy’ (not sure she’s right, but she’s enthusiastic). If it’s chilly, a cup of coffee on the side is pretty much required. In summer, I’ve even served these chilled, straight from the fridge; kind of odd, but surprisingly refreshing.

Lessons Learned (Aka Don’t Do What I Did)

I once tried rushing the spreading of the mascarpone while the cookies were still hot—don’t do it; turns into a soupy mess.
Another time, I forgot the baking powder. Ended up with delicious, but very flat, almost crepe-like cookies. Not the worst, but aim for fluffy.
Chill the dough for half an hour if you want chunkier cookies. Or just don’t—sometimes I’m too impatient.

FAQs (Most Of These Are From Friends—Real People!)

Can I freeze these? Sure, you can. (Just do it without the mascarpone on top—add that after thawing, or, you know, skip it if you’re not that fussed.)
Is it okay to skip the coffee? Of course; in fact, my cousin hates coffee so I use a splash of milk for hers. Or just leave it out, not a biggie.
Could I use fresh pumpkin? Yeah, but it’s honestly more work than it’s worth unless you’re really keen. I tried it once, but canned is just so… easy.
How do I make them gluten free? Swap in a 1:1 gluten free flour mix. Someone on Reddit swears by Bob’s Red Mill—haven’t tried it myself, but sounds promising. For more on GF swaps, there’s handy guides over at Minimalist Baker.
Where do you get mascarpone? Usually just at the regular grocery—though my local has it by the specialty cheeses; if you’re stuck, Serious Eats has tips on how to make your own.
Why do my cookies always stick? Try using more parchment or a silicone mat—or, grease that tray real well. (Or just accept you’ll have a few “cook’s samples,” which isn’t the worst fate.)

By the way, if you’re the type who hoards canned pumpkin, check out these killer pumpkin recipes for inspo. Or, honestly, just double this recipe and call it a day. If you give these a go—let me know how they turned out, and if you invent a new twist, I’d love to hear it. Happy baking, mate!

Pumpkin Tiramisu Cookies