Pumpkin Tiramisu Cookies Recipe
Pumpkin tiramisu cookies recipe Bake amazing pumpkin cookies using our guide Best fall dessert techeasy delicious 140 chars
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 115g unsalted butter, softened
- 150g granulated sugar
- 50g light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 120g pumpkin puree
- 240g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 50ml strong brewed coffee, cooled
- 115g cream cheese, softened
- 50g unsalted butter, softened
- 250g icing sugar
- 1 teaspoon vanilla extract
- Cocoa powder, for dusting
Instructions
- 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.
- 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.
- Mix in the Pumpkin Puree: Stir in the pumpkin puree until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the Coffee: Gently stir in the cooled strong brewed coffee.
- Chill the Dough: Cover the bowl with cling film and chill the dough in the refrigerator for at least 30 minutes.
- Preheat Oven: Preheat your oven to 175°C (350°F, Gas Mark 4) and line a baking sheet with parchment paper.
- 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.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- 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.
- Add Icing Sugar and Vanilla: Gradually beat in the icing sugar until smooth. Stir in the vanilla extract.
- 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.
Notes
Indulge in Pumpkin Tiramisu Cookies! A unique blend of autumn spice & coffee-soaked goodness. Kid-approved, simple to make and utterly comforting.