Name: Pumpkin Tiramisu Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 20 cookies
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup brown sugar; 1 large egg; ¾ cup pumpkin puree; ½ teaspoon vanilla extract; 2 tablespoons brewed espresso or strong coffee; 8 oz mascarpone cheese, softened; ½ cup powdered sugar; Unsweetened cocoa powder, for dusting

Hey y'all! If you’re craving the cozy flavors of pumpkin spice and the decadent creaminess of tiramisu, these Pumpkin Tiramisu Cookies are about to become your new obsession. These cookies are pillow-soft, filled with luscious espresso mascarpone frosting, and dusted with cocoa for that classic tiramisu finish. Whether you’re prepping for a fall party, treating yourself after a long week, or looking for the perfect sweet to share, you’ll absolutely love whipping up a batch of these autumn-inspired delights. Let’s get cooking!

Why You'll Love This Pumpkin Tiramisu Cookies Recipe

Combines the warmth of pumpkin spice with creamy tiramisu flavors in every bite.
Easy to make and perfect for baking with friends or kids.
Soft, cake-like texture with a rich, espresso-kissed filling.
Impressive dessert for holidays, potlucks, or any fall gathering.
Freezes well, so you can always have a sweet treat on hand!

Ingredients for Pumpkin Tiramisu Cookies

1 ¾ cups (210g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup (113g) unsalted butter, melted
½ cup (100g) brown sugar
½ cup (100g) granulated sugar
1 large egg
¾ cup (190g) canned pumpkin puree (not pie filling)
1 teaspoon vanilla extract
Mascarpone Filling:
8 oz (226g) mascarpone cheese, room temp
2 cups (240g) powdered sugar
2 tablespoon brewed espresso or very strong coffee, cooled
1 teaspoon vanilla extract
½ teaspoon cocoa powder for dusting

How to Make Pumpkin Tiramisu Cookies

Step 1: Prep and Gather Ingredients

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Set out mascarpone to soften to room temperature.

Step 2: Mix the Cookie Dough

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Beat in egg, pumpkin puree, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.

Step 3: Bake the Pumpkin Cookies

Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 11-13 minutes, until edges are set and tops look slightly dry.
Cool on wire racks completely before filling.

Step 4: Make the Mascarpone Espresso Filling

In a clean bowl, beat mascarpone cheese until smooth.
Add powdered sugar, espresso, and vanilla, beating until fluffy and thick. If too loose, chill briefly in fridge.

Step 5: Assemble Your Pumpkin Tiramisu Cookies

Spread or pipe a generous tablespoon of filling on half the cookies; top with remaining cookies to make sandwiches.
Dust liberally with cocoa powder for the tiramisu touch.

Notes & Tips for Pumpkin Tiramisu Cookies

Make sure you use pure pumpkin puree, not pumpkin pie filling, for best flavor and consistency.
If the filling is runny, refrigerate for 20 minutes before assembling cookies.
Want more coffee flavor? Brush cooled cookies lightly with espresso before filling.

Variations on Pumpkin Tiramisu Cookies

Gluten-Free Pumpkin Tiramisu Cookies: Substitute a 1-to-1 gluten-free flour blend for all-purpose flour.
Chocolate Chip Pumpkin Tiramisu Cookies: Add ½ cup mini chocolate chips to the dough before baking.
Vegan Pumpkin Tiramisu Cookies: Use vegan butter, dairy-free mascarpone, and a flax egg in place of the standard ingredients.

Equipment Needed for Pumpkin Tiramisu Cookies

Baking sheets and parchment paper
Mixing bowls (at least two)
Electric mixer (hand or stand)
Measuring cups and spoons
Cookie scoop or tablespoon
Wire rack for cooling

How to Store Pumpkin Tiramisu Cookies

Store in an airtight container in the refrigerator for up to 4 days for best freshness.
Freeze assembled cookies for up to 2 months—thaw overnight in the fridge before serving.
Cookies are best enjoyed within 2-3 days for optimum softness and creaminess.