So There Was This Pumpkin Tiramisu Cookie Idea…

Alright, so you know how every fall, as soon as pumpkins turn up at the grocery store, you start seeing pumpkin everything? (Don’t @ me, I love it.) Anyway, last autumn, I got a wild hair to mash up two of my favorite things: tiramisu—that dreamy Italian dessert that makes me think of rainy weekends and too much espresso—and classic pumpkin cookies (the soft cakey sort). Result? Pumpkin Tiramisu Cookies were born. The first batch? Not gonna lie, a bit of a disaster. But it’s like my Aunt Maisie used to say: “Even a soggy biscuit has a story.” Anyway, let’s munch on that together. I promise, this version is a winner!

Why You’ll Love These Cozy Little Cookies

I make these when the weather gets chilly and I need something comforting, but not the same old pumpkin pie situation (which, for some reason, I always manage to overbake). The thing is, my family goes bananas for these—especially when I serve them with coffee and we dunk ’em, tiramisu-style (there was a minor riot last Thanksgiving when I only made a single tray).
And you just get a little hit of that mascarpone cream in the center that’s rich but also kinda feels light? It just makes you want to have another. Honestly, the best part is how they make the kitchen smell—like nutmeg and espresso had a love child.

Gathering Up the Ingredients

1 cup canned pumpkin puree (I’ve used homemade a couple times; honestly? I’m pretty lazy, so Libby’s usually gets my vote.)
2/3 cup light brown sugar (Dark brown sugar if that’s what you’ve got—sticks a bit more, but adds deeper flavor. Sometimes I’ll mix.)
1/2 cup unsalted butter, softened (If you’re in a pinch, margarine works; my grandma would use that dairy blend stuff, but, meh…)
1 large egg
1½ cups all-purpose flour (I once subbed in 1/2 cup whole wheat, which was fine—just a bit more dense.)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1½ tsp ground cinnamon
1/4 tsp nutmeg (Fresh-grated is fancy, but jarred is fine. No one’s judging.)
Strong brewed coffee or espresso, cooled (You want about 2 tbsp—I’ve used instant coffee mixed with water on truly lazy mornings.)
1/2 cup mascarpone cheese (Cream cheese pulls double duty if you can’t find mascarpone, plus it’s cheaper. I do this a lot.)
1 cup powdered sugar
1 tbsp cocoa powder (Dutch process if you want that “fancy bakery” flair. Sometimes I skip it, and nobody minds.)
(Optional) Bit of dark rum or coffee liqueur if you’re feeling extra tiramisu-vibes—a little goes a long way!

Pumpkin Tiramisu Cookies – A Cozy Twist on a Classic Dessert

How To Make Them (Because It’s Honestly Pretty Easy)

Warm yourself up—preheat your oven to 350°F (175°C). Line a baking sheet with parchment.
Mix up the wet stuff: In a big bowl, cream butter and brown sugar until it looks kinda fluffy. Add pumpkin, the egg, and splash in that cooled coffee (and rum, if you swing that way). Blend ’em up, but don’t go crazy or you’ll get a tough cookie. This is where I usually sneak a tiny taste—it should be a bit earthy and not too sweet yet.
Dry stuff time: Sift (or, let’s be honest, dump) flour, baking powder, soda, salt, cinnamon, and nutmeg in a separate bowl. Stir it all together. Dump the dry into the wet in 2-3 goes, mixing until just combined. Don’t panic if the dough looks soft—pumpkin cookies are always like that.
Scoop these babies: Plop tablespoon-sized blobs on your baking sheet. Give them room. Wet your fingers and pat ’em into little rounds if they get unruly.
Bake for 10-12 minutes (I check at 9 minutes; sometimes, if my oven is in one of its cranky moods, they’re done early). They might look underbaked when you pull them out, but they’ll firm up on the tray.
Meanwhile, mascarpone magic: Whip mascarpone + powdered sugar in a bowl. (I use a fork sometimes, but an electric beater does make life easier.) Drizzle in a teaspoon of coffee for grown-up flavor. (Pro tip: Don’t let the mascarpone get too warm or it gets runny, and then things get messy.)
Assemble: Gently sandwich a bit of mascarpone cream between two cooled cookies, then dust with cocoa powder. Or just slather the top of each with cream and dust—skip the sandwiching if you like a bigger cookie-to-filling ratio (sometimes, I just can’t be bothered with the whole sandwich step honestly!)

Notes From My Kitchen Experiments

Actually, letting cookies cool fully really does help the cream not melt everywhere (even though I’m always too impatient… every time, I regret it).
If your cookies stick, it’s probably the parchment paper. Silicone mats are my new best pal.
This dough is sticky, so sometimes I pop it in the fridge for 10 minutes if it’s being extra unruly.

Tried-and-True, and a Few Fails: Variations

I tried adding chocolate chips once—kinda too much, but white chocolate chips weren’t half bad.
Swapped in maple extract in the mascarpone. It was…interesting? My kids liked it; not sure I did.
Also, I once attempted a gluten-free version with just rice flour. That batch could have doubled as hockey pucks. Maybe try a blend if you go the GF route.
If you’re feeling bold, there’s a version floating around with a hint of cardamom; just a pinch will do.

Do You Really Need Fancy Equipment?

Honestly, a hand mixer is nice for the filling, but I’ve done it with just a wooden spoon and elbow grease. I use a cookie scoop because I’m fussy about size—fingers work fine (just a little messier). No sifter? Just toss your dry stuff together in a bowl and stir; life’s too short.

How To Store ‘Em

Alrighty, if you happen to have leftovers (which almost never happens at my place, but you might be more restrained than us), pop them in an airtight container in the fridge. The filling stays happier that way, plus the flavors sort of meld together. That said, I sometimes think these taste even better the next day—if you can wait. But honestly, they’re usually gone by breakfast. I know, I know.

Serving These Cookies (My Way)

I love serving these with hot coffee, especially with my feet up. Or with a scoop of vanilla ice cream when I’m feeling a bit flash. My mum dunks hers in cappuccino—swears it’s the best thing since sliced bread. Sometimes I dust a little extra cocoa on top for drama (and because the cat always tries to sneak a bite if I’m not looking).

Hard-Earned Wisdom: Pro Tips

I once tried to frost the cookies while they were still a bit warm—it just melted into a puddle. Wait. I learned that the messy way.
If you’re using rum, really measure it—”eyeballing” it turned one batch into grown-up cookies my nephew couldn’t have.
Don’t skip parchment, especially if you’re using cheaper cookie sheets. Trust me, scrubbing off stuck cookies is no one’s idea of a good time.

FAQ: Questions Friends Keep Asking Me

Q: Can I freeze these cookies?: A: The cookies themselves, sure! But the filling gets weird in the freezer (at least it did for me last time). I’d freeze them plain, then fill after thawing.
Q: Can I make them dairy free?: A: I tried subbing in a vegan butter and coconut-based cream cheese. Texture was fine, flavor was, well, different. Worth a shot if you’re avoiding dairy.
Q: Do I really need to use mascarpone?: A: Honestly, cream cheese is a solid swap (like I mentioned). The real tiramisu purists might object, but I say whatever works.
Q: Can I make these without coffee?: A: Uh huh! Just use more milk or water in the filling. You’ll lose some of the tiramisu magic, but still get a tasty cookie.
Q: Where’d you learn this?: A: I sort of Frankensteined this recipe from Sally’s Baking Addiction advice on cookies and the tiramisu flavor combo in this Serious Eats tiramisu recipe. But, you know, with a pumpkin-y spin.

(Oh, quick digression: Did you know pumpkin actually counts as a fruit? I found that out in a trivia game where I totally bombed every other question but nailed the food ones. Useful? Not really. Fun? Absolutely.)

Anyway, give ’em a whirl. Message me if you have a kitchen disaster—I’ve probably done the same thing, and lived to munch another day.

Pumpkin Tiramisu Cookies – A Cozy Twist on a Classic Dessert