Best Pumpkin Tiramisu Cookies

Y’all, the smell of pumpkin spice simmering on the stove just screams fall in Texas, even if it’s still 80 degrees outside! Last weekend, I had a hankering for something sweet, but not just any sweet. I wanted something cozy, comforting, and a little bit different. That’s how these Pumpkin Tiramisu Cookies were born! I’ve made this recipe three times in my kitchen now, tweaking it until it was just right perfectly soft, bursting with pumpkin spice, and with that irresistible tiramisu coffee kick. Trust me, these cookies are gonna become your new fall favorite. They’re easy enough for a weeknight bake with the kiddos and special enough to bring to Thanksgiving dinner. Get ready to sink your teeth into a little slice of autumn heaven!

Why This Recipe Works

As a busy mama of two, I know how precious time is. That’s why I designed these Pumpkin Tiramisu Cookies to be a winner for the whole family, and quick to make:

• Easy Peasy: No complicated techniques here! These cookies come together quickly with ingredients you likely already have in your pantry.
• Kid-Approved: My kids devour these cookies! They love helping me measure and mix, and of course, taste-testing is their favorite part.
• Make-Ahead Friendly: You can make the dough ahead of time and chill it in the fridge, ready to bake whenever you need a sweet treat.
• Unique flavor The rich taste of coffee combined with the perfect amount of pumpkin creates a very unique taste that will blow your mind.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup white chocolate chips

Ingredient Notes

Let’s talk ingredients, y’all. The quality of your ingredients will directly impact the taste of your cookies. Here’s what I’ve learned through testing:

• Pumpkin Puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. The filling has added spices and sugar that will throw off the flavor balance.
• Spices: Freshly ground spices make a world of difference! If you don’t have whole spices, try to use spices that are relatively fresh – they’ll have a stronger flavor.
• White Chocolate Chips: I love the sweetness of white chocolate with the pumpkin spice, but you can easily substitute milk chocolate, dark chocolate, or even chopped pecans for a different twist.
• Espresso Powder: Don’t skip it. It takes it to the next level.

Step-by-Step Instructions

Alright, let’s get baking! Follow these simple steps for the best Pumpkin Tiramisu Cookies:

1. 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. The mixture should be smooth and creamy, with no lumps of butter.
2. Step 2: Add the wet ingredients. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree. Make sure everything is well combined before moving on to the next step. After testing this several times, I learned that adding the pumpkin puree slowly helps to prevent the batter from separating.
3. Step 3: Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking ensures that the baking soda and spices are evenly distributed throughout the flour.
4. Step 4: Gradually add the dry ingredients to the wet ingredients. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be soft and slightly sticky.
5. Step 5: Stir in the chocolate chips. Gently fold in the white chocolate chips until they are evenly distributed throughout the dough. I like to use a spatula for this step to avoid overmixing.
6. Step 6: Chill the dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps to prevent the cookies from spreading too much during baking. You can chill the dough for up to 24 hours.
7. Step 7: Preheat the oven and prepare the baking sheet. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Step 8: Drop by rounded tablespoons onto the prepared baking sheet. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheet, leaving about 2 inches between each cookie.
9. Step 9: Bake for 10-12 minutes. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should be soft and slightly puffy.
10. Step 10: Cool on the baking sheet for a few minutes before transferring to a wire rack to 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 helps to prevent them from breaking.

Expert Tips from My Kitchen

Here are a few extra tips and tricks I’ve learned while making these cookies:

• Don’t overmix the dough: Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.
• Use room temperature ingredients: Using room temperature butter and eggs will help the dough come together more easily and result in a smoother batter.
• Chill the dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Don’t skip this step!
• Use a cookie scoop: A cookie scoop will help you create uniform cookies that bake evenly.
• Underbake slightly: For soft and chewy cookies, slightly underbake them. They will continue to cook on the baking sheet as they cool.
• Add a sprinkle of sea salt: A sprinkle of sea salt on top of the cookies after baking will enhance the sweetness and bring out the flavors.

Storage & Meal Prep

These Pumpkin Tiramisu Cookies are perfect for making ahead or storing for later:

• Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the baked cookies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.
• Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 24 hours. You can also freeze the dough for up to 2 months. Thaw the dough in the refrigerator overnight before baking.

Substitutions & Variations

Want to switch things up a bit? Here are a few substitutions and variations you can try:

• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. I recommend using a blend that contains xanthan gum for the best results.
• Dairy-Free: Substitute a dairy-free butter alternative for the butter and dairy-free white chocolate chips for the white chocolate chips.
• Chocolate Chips: Use milk chocolate chips or dark chocolate chips instead of white chocolate chips.
• Nuts: Add chopped pecans, walnuts, or macadamia nuts to the dough.

Frequently Asked Questions

Can I make this dough ahead of time?

Absolutely! In fact, I recommend it. Chilling the dough for at least 30 minutes (or even overnight) helps prevent the cookies from spreading too thin while baking. Just wrap it tightly in plastic wrap and pop it in the fridge.

How do I know when the cookies are done?

You’re looking for golden brown edges and a slightly set center. They might still seem a little soft, but they’ll firm up as they cool. Remember, slightly underbaked is better than overbaked for that perfect chewy texture!

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling has added spices and sugars that will throw off the balance of flavors in the cookies. Stick with 100% pure pumpkin puree for the best results.

How do I store these cookies?

Once they’re completely cooled, store them in an airtight container at room temperature. They’ll stay fresh for about 3 days (if they last that long!).

Can I freeze these cookies?

Yes! These cookies freeze beautifully. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw them at room temperature before enjoying.

Are these cookies kid-friendly?

Oh, absolutely! My kids adore these cookies. They love the soft, chewy texture and the delicious pumpkin spice flavor. Just be mindful of the coffee flavor if your kids are sensitive to caffeine.

Serving Suggestions

These Pumpkin Tiramisu Cookies are delicious on their own, but here are a few serving suggestions to elevate your cookie experience:

• Serve with a glass of cold milk or a warm cup of coffee.
• Crumble them over vanilla ice cream for a decadent dessert.
• Pack them in a lunchbox for a special treat.

Y’all, I truly believe these Pumpkin Tiramisu Cookies are something special. They’re the perfect combination of cozy, comforting, and oh-so-delicious. The pumpkin spice combined with a hint of coffee is a taste sensation that’ll have everyone reaching for seconds. I hope you’ll give this recipe a try and share your results with me in the comments! And if you’re looking for more family-friendly recipes, be sure to check out FamiliesRecipes.com and sign up for my newsletter. Happy baking!

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