Pumpkin Tiramisu Cookies (Gluten-Free)
These soft Pumpkin Tiramisu Cookies (Gluten-Free) combine spiced pumpkin cookies with a creamy mascarpone topping for the ultimate fall dessert. Gluten-free and full of pumpkin spice flavor, they’re perfect for fall baking, Thanksgiving, or a Halloween dessert table.
Pumpkin Tiramisu Cookies (Gluten-Free)
Some desserts make me want to put the kettle on, pull out my favorite mixing bowl, and bake immediately. These Pumpkin Tiramisu Cookies are one of them.
As a nutrition consultant and chef, I’m always looking for ways to make desserts that feel indulgent without needing a mountain of sugar. And when fall arrives, I want pumpkin. I want cinnamon and nutmeg. I want that warm pumpkin-spice aroma filling the kitchen while something delicious bakes in the oven.
But I also want texture.
That was especially important when I was developing these cookies. I didn’t want a pumpkin cookie that tasted like a little piece of cake. I wanted a soft, tender, spiced pumpkin cookie with just enough structure to hold a creamy mascarpone topping. Then I thought about tiramisu and wondered: why not bring those flavors together?
And that’s how these Pumpkin Tiramisu Cookies came to be.
They have the warm flavors of a fall-inspired bake, but the mascarpone topping gives them that unmistakable tiramisu feeling. They’re soft, creamy, lightly spiced, and honestly a little dangerous to leave sitting on the counter.
Why You’ll Love My Version
I’ve baked enough gluten-free desserts to know gluten-free cookies can go two ways: dry and crumbly, or soft in the middle but strangely gummy.
Neither is what I want.
For these cookies, I carefully tested the pumpkin-to-gluten-free-flour balance because pumpkin adds a lot of moisture to the dough. Too much pumpkin and you end up with something more like a muffin top. Too much flour and the cookie loses that soft, tender texture that makes it special.
I also don’t think pumpkin spice needs to taste like you dumped half the spice cabinet into the bowl. I want the pumpkin to come through, with cinnamon and nutmeg supporting it rather than overpowering it.
And then there’s the mascarpone.
That creamy topping turns these from ordinary pumpkin cookies into Pumpkin Tiramisu Cookies. It’s rich and silky against the soft cookie, and the combination reminds me of the creamy layers in classic tiramisu without requiring you to make an entire dessert.
Ingredients for Pumpkin Tiramisu Cookies
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Did you know?
Pumpkin puree adds a lot of moisture to cookie dough, which can make cookies soft and cakey rather than chewy. The trick is balancing the pumpkin with the right amount of gluten-free flour.
How to Make Pumpkin Tiramisu Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy (2–3 min).
- Add egg, vanilla, and pumpkin puree. Mix until smooth.
- In a small cup, dissolve espresso powder in 1 tsp warm water (for better dispersion) and stir into the batter.
- In a separate bowl, whisk together gluten-free all-purpose flour, arrowroot, baking powder, baking soda, pumpkin spice, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Dough will be soft and sticky.
- Scoop large mounds (3 tbsp each) onto baking sheets, spacing about 2 inches apart.
- Bake 12–14 minutes or until cookies are puffed and edges are set.
- Let cool completely on a wire rack.
Recipe Testing Notes
One of the biggest things I learned while testing these cookies was not to judge them straight out of the oven.
Pumpkin cookies can look softer than you expect when they first come out. That doesn’t necessarily mean they need more baking time.
I actually prefer these cookies slightly soft in the center. Once they cool, they firm up while staying tender.
And please resist the temptation to pile the mascarpone topping onto warm cookies. I know. You’ve just baked them, the kitchen smells amazing, and you want to finish the job.
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If the cookies are warm, the mascarpone topping will soften and slide right off. Let the cookies cool completely before decorating them.
I also found that chilling the finished cookies for a little while gives them an even better texture. The mascarpone becomes creamy and cool, while the pumpkin cookie stays soft underneath.
That contrast is my favorite part.
Ways To Serve
- Eat it with a pumpkin latte or hazelnut latte.
- Eat it with herbal tea.
- Serve as a favorite pumpkin Thanksgiving dessert– yes, you can serve cookies for Thanksgiving!
- Use it for a Halloween table: The creamy white mascarpone topping makes them look especially pretty on a dark serving platter.
- Eat with a creamy espresso martini.
Make-Ahead Tips
You can bake the cookies a day ahead and keep them covered until you’re ready to decorate them.
For the best texture, I recommend making the mascarpone topping separately and adding it closer to serving time. This keeps the topping fresh and creamy and prevents the cookies from becoming overly soft.
If you’re serving them for Thanksgiving or a party, this makes the recipe much easier to manage because you can bake ahead of time.
Troubleshooting
If your cookies spread too much, your butter may have been too warm or your dough may have been softer than expected. Chilling the dough briefly can help.
If the cookies are dry, you probably baked them a little too long. Gluten-free cookies can go from perfectly soft to dry surprisingly quickly, so start checking them toward the end of the baking time.
If the centers seem soft when they come out of the oven, don’t panic. Let them cool completely before deciding whether they need more baking.
If your mascarpone topping is too loose, chill it briefly before spreading it onto the cookies.
Storage
Store the finished cookies in an airtight container in the refrigerator because of the mascarpone topping. I actually love them chilled, so refrigeration isn’t a compromise.
If you prefer a softer topping, let them sit at room temperature for a few minutes before serving.
You can also bake the cookies ahead of time without the topping and store them separately, which makes these especially convenient for holiday baking.
FAQ
Can I use fresh pumpkin instead of canned?
You can, but I prefer canned pumpkin for this recipe because the moisture level is more consistent. Fresh pumpkin puree can vary a lot, which can change the cookies’ texture.
Do I need to refrigerate the finished cookies?
Yes. Because of the mascarpone topping, refrigerate the finished cookies.
If you’re looking for a soft, spiced pumpkin cookie with something a little unexpected, I think these are worth making.
They have everything I love about fall baking: pumpkin, cinnamon, nutmeg, creamy mascarpone, and that warm smell that makes everyone wander into the kitchen asking, “What are you making?”
And honestly, those are my favorite recipes, the ones that make people come into the kitchen.
Pumpkin Tiramisu Cookies (Gluten-Free)
Ingredients
Cookies
- 1/2 cup Unsalted butter
- 3/4 cup Brown sugar or coconut sugar
- 1 Egg large
- 1 tbsp Vanilla extract
- 3/4 cup Pumpkin puree not pumpkin filing
- 1 1/2 tbsp instant espresso powder
- 2 cups Gluten-free flour all purpose
- 1/4 cup arrowroot flour
- 1 tbsp Baking powder
- 1 1/2 tbsp Pumpkin pie spice
- 1/2 tsp Baking soda
Mascarpone Frosting
- 1/2 cup Unsalted butter softened
- 8 oz Mascarpone cheese cold or slightly softened
- 1 cup Allulosse or powdered sugar
- 1 tbsp Vanilla extract
- pinch Salt
Topping
- Unsweetened cocoa powder or cinnamon for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.2. In a large bowl, cream butter and sugar until light and fluffy (2–3 min).3. Add egg, vanilla, and pumpkin. Mix until smooth.4. In a small cup, dissolve espresso powder in 1 tsp warm water (for better dispersion) and stir into the batter.5. In a separate bowl, whisk together gluten-free flour, arrowroot, baking powder, baking soda, pumpkin spice, and salt.6. Gradually add dry ingredients to wet ingredients, mixing until just combined. Dough will be soft and sticky.7. Scoop large mounds (3 tbsp each) onto baking sheets, spacing about 2 inches apart.8. Bake 12–14 minutes or until cookies are puffed and edges are set.9. Let cool completely on a wire rack.
Mascarpone Frosting
- Beat butter until smooth.2. Add mascarpone and beat just until combined (don’t overmix or it may loosen).3. Add powdered sugar, vanilla, and salt. Beat until fluffy and smooth.
- Pipe or spread mascarpone frosting on each cooled cookie.2. Dust lightly with unsweetened cocoa powder or cinnamon.
Nutrition
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