If pumpkin pie met tiramisu in a warm autumn bakery, this would be their perfect creation. Pumpkin Tiramisu Iced Cookies take the lush, creamy notes of classic tiramisu and blend them with the tender, spiced warmth of pumpkin cookies. Each bite delivers that velvety espresso frosting, a touch of cocoa, and the earthy sweetness of pumpkin — pure fall indulgence.

These cookies aren’t just treats — they’re an experience. With their buttery crumb and silky mascarpone icing, they look like something from a high-end patisserie but bake easily at home.

The Inspiration

Tiramisu is elegance in dessert form — mascarpone, espresso, cocoa, and softness. Pumpkin cookies are the essence of cozy fall. This recipe merges those worlds, balancing creamy and spiced notes in every layer. The pumpkin purée keeps the cookies moist, the espresso deepens the flavor, and the icing brings that iconic tiramisu flair.

Ingredients

For the Pumpkin Cookies

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
½ teaspoon cinnamon
½ cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
¾ cup pumpkin purée
1 teaspoon vanilla extract

For the Espresso Mascarpone Icing

4 oz mascarpone cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon instant espresso powder (dissolved in 1 tbsp hot water)
½ teaspoon vanilla extract
Cocoa powder, for dusting

Instructions

Preheat Oven:
Set oven to 350°F (175°C). Line a baking tray with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Cream Butter and Sugars:
In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and light.
Add Wet Ingredients:
Beat in egg, pumpkin purée, and vanilla until smooth.
Combine and Form Dough:
Slowly mix in dry ingredients until just combined.
Scoop and Bake:
Drop rounded tablespoons of dough onto the tray, spaced apart.
Bake 10–12 minutes until lightly golden and set.
Cool Completely:
Let cookies rest before icing.
Prepare Espresso Icing:
In a bowl, beat mascarpone and butter until smooth. Add espresso, vanilla, and powdered sugar; whip until creamy.
Frost and Finish:
Spread icing over cooled cookies and dust lightly with cocoa powder.
Chill for Tiramisu Effect:
Refrigerate 30 minutes to set the frosting and intensify the flavor.

Pro Tips

Do not overbake: The cookies should remain soft and slightly puffy.
Chill frosting briefly before spreading for a thicker texture.
For deeper espresso flavor: Add a few drops of coffee extract to the icing.
Mascarpone Substitute: Use cream cheese for a tangier twist.

The Tiramisu Layer Magic

Traditional tiramisu relies on layered textures — creamy, spongy, and rich. These cookies replicate that harmony:

Soft pumpkin base = sponge layer
Mascarpone espresso icing = cream layer
Cocoa dusting = final flourish

Each cookie feels like a mini deconstructed tiramisu.

Serving Ideas

Dust with cocoa and serve on a rustic wood board for a café-style vibe.
Pair with cappuccino or pumpkin spice latte.
Stack 3 cookies and drizzle with caramel for a Tiramisu Cookie Stack Dessert.

Storage

Refrigerate in airtight container for up to 5 days.
Freeze unfrosted cookies up to 2 months; thaw before icing.

Variations

Mocha Tiramisu Cookies: Add cocoa to dough and top with espresso icing.
Maple Frosting Twist: Replace espresso with maple syrup for cozy sweetness.
Layered Cookie Sandwiches: Spread icing between two cookies and dust with cocoa.