Pumpkin Tiramisu Cookies Recipe

Oh, these Pumpkin Tiramisu Cookies… honestly, they came about after a particularly grey October afternoon. The kids were bouncing off the walls, the rain was hammering against the windows, and I was craving something comforting. I had a tin of pumpkin puree leftover from Halloween, and the idea of a coffee-soaked cookie with a creamy, dreamy filling just popped into my head. After a couple of attempts (and a lot of taste-testing by my two little helpers, who, I must admit, were brutally honest!), these were born. I promise you, even if you think pumpkin spice isn’t your thing, these might just change your mind. They’re the perfect pick-me-up for a dreary day, and a delightful twist on a classic treat.

Why This Recipe Works

As a busy mum of two, I understand the need for recipes that are both delicious and practical. These Pumpkin Tiramisu Cookies tick all the boxes! After 8+ years of cooking for my family, I’ve learned a thing or two about creating recipes that deliver on flavour without demanding hours in the kitchen. Here’s why I think you’ll love them:

• Relatively Quick: From start to finish, you can have these cookies ready in under an hour. Perfect for a weekend bake or a last-minute treat.
• Child-Approved: My children are my harshest critics, and they adore these. The slight coffee flavour is balanced beautifully by the pumpkin spice and sweet cream cheese filling.
• Unique Twist: Everyone loves a good cookie, and everyone loves tiramisu. These cookies offer a delightful blend of both, offering something a little different from the usual offerings.

Ingredients

• For the Cookies:
  • 115g unsalted butter, softened
  • 150g granulated sugar
  • 50g light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 120g pumpkin puree (not pumpkin pie filling!)
  • 240g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 50ml strong brewed coffee, cooled
• For the Filling:
  • 115g cream cheese, softened
  • 50g unsalted butter, softened
  • 250g icing sugar
  • 1 teaspoon vanilla extract
  • Cocoa powder, for dusting

Ingredient Notes

Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already has spices and sugar added. You can find this in most larger supermarkets in the baking aisle. If you can’t find pumpkin puree, you can roast and puree your own pumpkin!

Pumpkin Pie Spice: This is a blend of cinnamon, ginger, nutmeg, and cloves. If you don’t have it, you can make your own by combining 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves.

Strong Brewed Coffee: This is important for that authentic tiramisu flavour. Don’t skimp on the strength! I use a double shot of espresso, but strong instant coffee works well too. Make sure it’s properly cooled to avoid melting the butter in the cookie dough.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step – a well-creamed mixture will give you a lighter, more tender cookie.

Step 2: Add the Egg and Vanilla. Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 3: Mix in the Pumpkin Puree. Stir in the pumpkin puree until just combined. The mixture might look slightly curdled at this point, but don’t worry – it will come together when you add the dry ingredients.

Step 4: Combine Dry Ingredients. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. This ensures the spices are evenly distributed throughout the dough.

Step 5: Gradually Add Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Step 6: Stir in the Coffee. Gently stir in the cooled strong brewed coffee. The dough will be quite soft at this point. This is perfectly normal.

Step 7: Chill the Dough. Cover the bowl with cling film and chill the dough in the refrigerator for at least 30 minutes. This will help the cookies hold their shape during baking and prevent them from spreading too much.

Step 8: Preheat Oven. Preheat your oven to 175°C (350°F, Gas Mark 4) and line a baking sheet with parchment paper.

Step 9: Scoop and Bake. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centres are set. They should still be a little soft to the touch. Through trial and error, I’ve found that slightly underbaking them gives them the perfect soft texture.

Step 10: Cool Completely. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is important because if you try to move them too early, they’ll fall apart.

Step 11: Make the Filling. While the cookies are cooling, make the filling. In a large bowl, cream together the softened cream cheese and butter until light and fluffy.

Step 12: Add Icing Sugar and Vanilla. Gradually beat in the icing sugar until smooth. Stir in the vanilla extract.

Step 13: Assemble the Cookies. Once the cookies are completely cool, spread a generous amount of the cream cheese filling onto the bottom of one cookie and top with another cookie. Lightly dust the top with cocoa powder.

My Kitchen Tips & Tricks

• Don’t Overmix: Overmixing the cookie dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Don’t skip this step!
• Softened Butter is Key: Make sure your butter is properly softened for both the cookies and the filling. It should be soft enough to press your finger into easily, but not melted.
• Dust with Cocoa: A light dusting of cocoa powder adds a lovely visual appeal and enhances the tiramisu flavour.
• Kid-Friendly Tip: If your children aren’t keen on the coffee flavour, you can reduce the amount of coffee in the cookie dough or omit it altogether. They’ll still be delicious!
• Make Ahead: You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature slightly before scooping and baking.
• Even Baking: For even baking, make sure your oven temperature is accurate. An oven thermometer can be a helpful tool.

Storage & Meal Prep

Storage: These Pumpkin Tiramisu Cookies are best stored in an airtight container in the refrigerator. This is especially important because of the cream cheese filling.

Shelf Life: They will keep for up to 3 days in the refrigerator.

Reheating: These cookies are best served cold or at room temperature. There’s no need to reheat them.

Make Ahead: You can bake the cookies and make the filling separately, storing them in airtight containers in the refrigerator. Assemble them just before serving. This is a great way to break up the preparation time.

Substitutions & Variations

Gluten-Free: I haven’t personally tested a gluten-free version of this recipe yet, but you could try substituting the all-purpose flour with a gluten-free all-purpose blend. Be sure to add a binding agent like xanthan gum.

Dairy-Free: To make these cookies dairy-free, you can use a dairy-free butter substitute and a dairy-free cream cheese alternative. I’ve had success with a cashew-based cream cheese alternative, but be sure to check the consistency, as some can be quite runny.

Seasonal Variations: In the summer, you could swap the pumpkin puree for another fruit puree, like apple or pear. Add a sprinkle of cinnamon or nutmeg to complement the flavour. You could also use lemon zest for a zingy twist.

Ingredient Swaps: If you don’t have pumpkin pie spice, you can use a combination of cinnamon, ginger, nutmeg, and cloves. The ratios are: 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Saturday evenings to have a special treat for Sunday. Bake the cookies and prepare the filling separately, then store them in airtight containers in the refrigerator. Assemble them just before serving to prevent the cookies from becoming soggy.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centres are set but still slightly soft to the touch. They will continue to firm up as they cool.

Can I use instant coffee instead of brewed coffee?

Yes, you can use strong instant coffee. Just dissolve 2 teaspoons of instant coffee granules in 50ml of hot water. Let it cool completely before adding it to the cookie dough.

How do I store the leftover cookies?

Store the leftover cookies in an airtight container in the refrigerator. They will keep for up to 3 days. Due to the cream cheese filling, it’s best to keep them chilled.

Are these cookies suitable for children?

Yes, these cookies are generally suitable for children, but be mindful of the coffee content. If you’re concerned, you can reduce the amount of coffee or omit it altogether. My children love them, but every child is different!

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into individual cookies and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours, or until solid. Then, transfer the frozen cookie dough balls to a freezer bag. They will keep for up to 2 months. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.

Can I double the recipe?

Absolutely! This recipe doubles easily, making it perfect for parties or larger families. Just double all the ingredients and follow the instructions as written.

Warm Closing

And there you have it – my take on Pumpkin Tiramisu Cookies. I truly hope you give these a go. They’re more than just a cookie; they’re a little hug in a biscuit form, perfect for those days when you need a bit of comfort. I know life gets busy, but taking a little time to bake something special can make all the difference. Do let me know what you think in the comments below. I love hearing your honest feedback, and if you have any questions, don’t hesitate to ask. If you fancy trying out more of my family’s favourite recipes, feel free to have a browse through FamiliesRecipes.com, or even better, join my email list and I’ll send fresh ideas straight to your inbox!

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