If you love tiramisu and pumpkin spice, why not bring them together in one decadent dessert? These Pumpkin Tiramisu Iced Cookies combine the flavors of creamy tiramisu with the cozy sweetness of pumpkin cookies. Topped with a rich coffee-kissed icing and a dusting of cocoa, they’re the perfect cookies to enjoy with coffee or serve on a holiday dessert platter.
What are Pumpkin Tiramisu Iced Cookies?
Pumpkin Tiramisu Iced Cookies are soft, spiced pumpkin cookies infused with coffee flavor and topped with an icing inspired by tiramisu’s mascarpone cream. Instead of layering a traditional tiramisu, this recipe transforms it into handheld treats that carry the same balance of pumpkin, espresso, cream, and cocoa.
Pumpkin Tiramisu Iced Cookies
Equipment
- Mixing bowls
- electric mixer or hand mixer
- Measuring cups and spoons
- baking sheets
- Parchment paper
- sifter (for cocoa garnish)
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp instant espresso powder dissolved in 1 tbsp hot water
- 4 oz mascarpone cheese, softened
- 2 tbsp cream cheese, softened
- 1 1/2 cups powdered sugar
- 1–2 tbsp brewed espresso or strong coffee
- 1/2 tsp vanilla extract (for icing)
- unsweetened cocoa powder (for dusting)
- mini chocolate chips or shaved chocolate (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin purée, egg, vanilla, and espresso mixture until smooth.
- Gradually stir in dry ingredients until just combined.
- Scoop dough onto baking sheets (about 2 tbsp each). Bake 10–12 minutes until edges are set. Cool completely.
- Beat mascarpone, cream cheese, powdered sugar, espresso, and vanilla until smooth and spreadable.
- Spread or pipe icing onto cooled cookies. Dust with cocoa and sprinkle chocolate if desired.
Notes
Ingredients You’ll Need
This recipe makes about 24 cookies.
For the cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
For the tiramisu-inspired icing
- 4 oz mascarpone cheese, softened
- 2 tablespoons cream cheese, softened
- 1 ½ cups powdered sugar
- 1–2 tablespoons brewed espresso (or strong coffee)
- ½ teaspoon vanilla extract
For garnish
- Unsweetened cocoa powder (for dusting)
- Mini chocolate chips or shaved chocolate (optional)
Substitutions
- Dairy-free: use vegan cream cheese and mascarpone substitutes.
- Gluten-free: use 1:1 gluten-free flour blend.
- Lighter version: replace half the butter with unsweetened applesauce.
Step-by-Step Instructions
Step 1: Prep oven
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Mix dry ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
Step 3: Cream butter and sugar
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add wet ingredients
Mix in pumpkin purée, egg, vanilla, and espresso mixture until smooth.
Step 5: Combine
Stir dry ingredients into wet mixture until just combined.
Step 6: Bake
Scoop dough onto baking sheets (about 2 tablespoons each). Bake 10–12 minutes, until edges are set. Cool completely.
Step 7: Make icing
Beat mascarpone, cream cheese, powdered sugar, espresso, and vanilla until smooth.
Step 8: Ice cookies
Spread or pipe icing onto cooled cookies. Dust with cocoa powder and sprinkle with chocolate if desired.
Tips for the Best Pumpkin Tiramisu Cookies
- Use room-temperature mascarpone for smooth icing.
- Don’t overbake—cookies should stay soft.
- Chill iced cookies for 15 minutes to set before stacking.
- Add extra espresso for a stronger coffee kick.
Variations
- Tiramisu sandwich cookies: Spread icing between two cookies.
- Boozy tiramisu cookies: Add 1 teaspoon coffee liqueur to icing.
- Pumpkin spice latte cookies: Add more espresso to dough for stronger coffee flavor.
- Holiday version: Sprinkle with cinnamon sugar or nutmeg before baking.
Storage and Make-Ahead
- Un-iced cookies: Store in airtight container up to 5 days.
- Iced cookies: Refrigerate up to 3 days.
- Freezer: Freeze un-iced cookies up to 2 months; thaw and ice when ready.
- Make-ahead: Bake cookies a day early, then ice before serving.
Serving Ideas
Pumpkin Tiramisu Iced Cookies are perfect for:
- Coffee breaks or afternoon tea
- Holiday dessert platters
- Gifting in festive boxes
- Pairing with pumpkin spice lattes or cappuccinos
Nutrition Breakdown
One cookie with icing has about 190–220 calories, 3 grams protein, 28 grams carbs, and 9 grams fat. Using lighter cream cheese reduces calories slightly.
Conclusion
Pumpkin Tiramisu Iced Cookies are the perfect blend of cozy fall flavors and indulgent tiramisu richness. With soft pumpkin cookies, coffee-infused icing, and cocoa garnish, they’re elegant enough for holidays yet simple enough for weekday baking. One bite, and you’ll see why they’re destined to become a seasonal favorite.
FAQs
Can I use regular cream cheese instead of mascarpone?
Yes, but mascarpone gives authentic tiramisu flavor.
Do these taste strongly of coffee?
The espresso is subtle—add more if you prefer a bolder taste.
Can I make them without pumpkin?
Yes, substitute applesauce, but they’ll lose the pumpkin spice profile.
Do I need to refrigerate iced cookies?
Yes, since the icing contains mascarpone.
Can I double the recipe?
Yes, bake in batches and keep cookies cool before icing.