Imagine the cozy spice of pumpkin pie colliding head-first with the rich, coffee-infused delight of tiramisu, all wrapped up in a perfectly portable cookie. These Pumpkin Tiramisu Cookies are the answer to your fall dessert cravings! We’re talking soft, chewy pumpkin cookies, dipped in coffee, and layered with a luscious mascarpone cream. It’s unexpected, it’s seasonal, and it’s outrageously delicious.
Fall baking is my happy place. Years of experimenting with pumpkin, spice blends, and all things cozy has led me to this recipe – a delightful fusion of two classic desserts. I’ve tweaked and tested this recipe relentlessly to ensure it delivers the perfect balance of textures and flavors. Trust me, this is one fall treat that will have everyone begging for more.
With pumpkin spice season in full swing and everyone searching for unique twists on classic flavors, these cookies are poised to be the star of your next bake sale, holiday gathering, or just a cozy night in. Let’s get baking!
Ingredients
- All-Purpose Flour: The foundation of our cookies. Provides structure and a slightly chewy texture. You can substitute with a 1:1 gluten-free blend for a gluten-free version.
- Baking Soda: Helps the cookies rise and gives them a soft, cake-like texture. Ensure it’s fresh for optimal results.
- Baking Powder: Works in tandem with baking soda to create a light and airy cookie.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the essence of fall flavor. You can adjust the amount to your liking or create your own blend.
- Salt: Enhances the sweetness and balances the spices. Don’t skip it!
- Unsalted Butter: Provides richness and tenderness. Make sure it’s softened to room temperature for easy creaming.
- Granulated Sugar: Adds sweetness and helps create a crisp edge.
- Brown Sugar: Contributes to the cookies’ moistness and chewy texture. Light or dark brown sugar works well.
- Pumpkin Puree: The star of the show! Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin puree is rich in vitamins and antioxidants.
- Egg: Binds the ingredients and adds moisture.
- Vanilla Extract: Enhances the other flavors and adds a touch of warmth.
- Strong Brewed Coffee: For dipping the cookies, providing that signature tiramisu coffee flavor. Espresso works wonderfully too! Coffee contains antioxidants and provides a flavor that complements the spices perfectly.
- Mascarpone Cheese: The heart of the tiramisu cream! This Italian cream cheese is rich, smooth, and slightly sweet. Its high fat content gives the cream a luxurious texture.
- Heavy Cream: Whipped to create a light and airy cream.
- Powdered Sugar: Sweetens the mascarpone cream and helps stabilize it.
- Cocoa Powder: For dusting, adding a touch of bitterness and visual appeal.
Step-by-Step Instructions
Ready to bake these delicious cookies? Follow these detailed instructions for guaranteed success!
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
- Bake the Cookies: Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Mascarpone Cream: In a large bowl, beat the mascarpone cheese until smooth. Gradually add the powdered sugar and heavy cream, beating until light and fluffy. Be careful not to overwhip.
- Assemble the Cookies: Dip each cookie in strong brewed coffee. Spread a generous layer of mascarpone cream on top of half of the cookies. Top with the remaining cookies to create a sandwich.
- Dust with Cocoa Powder: Dust the assembled cookies with cocoa powder for a classic tiramisu touch.
- Chill Before Serving: Refrigerate the assembled cookies for at least 30 minutes to allow the flavors to meld.
Expert Tips
From my countless testing batches, here are some tips to ensure your Pumpkin Tiramisu Cookies are perfect:
- Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill the Dough: This is crucial for preventing the cookies from spreading too much. Don’t skip this step!
- Use Quality Ingredients: The flavor of these cookies relies on the quality of the ingredients, especially the pumpkin puree and mascarpone cheese.
- Adjust the Coffee Dip: If you prefer a stronger coffee flavor, dip the cookies for a longer time. If you want a milder flavor, dip them quickly.
- Stabilize the Cream: If your mascarpone cream is too soft, add a teaspoon of cornstarch to help stabilize it.
- Get Creative with Flavors: Try adding a pinch of cinnamon to the mascarpone cream or using flavored coffee for dipping.
- Make Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. The mascarpone cream can also be made ahead and stored in the refrigerator for up to 24 hours. Assemble the cookies just before serving.
FAQ
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for proper binding.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the cookies. Stick with 100% pure pumpkin puree.
How long do these cookies last?
These cookies are best enjoyed within 2-3 days. Store them in an airtight container in the refrigerator to maintain their freshness.
Can I freeze these cookies?
Yes, you can freeze the un-assembled cookies or the cookie dough. Freeze the baked cookies in an airtight container for up to 2 months. Freeze the dough in a log shape, then slice and bake as needed.
What if I don’t have mascarpone cheese?
While mascarpone is the key to the tiramisu flavor, you can substitute it with cream cheese. Make sure to use full-fat cream cheese and drain any excess liquid before using.
Can I add chocolate chips to the cookie dough?
Absolutely! Chocolate chips would be a delicious addition to these cookies. Try adding ½ cup of semi-sweet or dark chocolate chips to the dough.
Can I use instant coffee for dipping?
Yes, you can use instant coffee. Just dissolve it in hot water to create a strong coffee solution for dipping.
These Pumpkin Tiramisu Cookies are a delightful twist on classic fall flavors, combining the warmth of pumpkin spice with the rich indulgence of tiramisu. With their soft, chewy texture, coffee-infused base, and creamy mascarpone filling, they’re guaranteed to be a crowd-pleaser. Don’t forget to share your creations with me! Tag me on social media using #PumpkinTiramisuCookies. And for more fall baking inspiration, check out my recipes for Pumpkin Spice Latte Cake, caramel apple cheesecake bars, and Cranberry Pistachio Biscotti.
Happy Baking!
