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Pumpkin Tiramisu Cookies

PUMPKIN TIRAMISU COOKIES
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Bake amazing Pumpkin Tiramisu Cookies with this easy fall treat Familyapproved and tested in my Texas kitchen My kids love this Get the recipe

Ingredients

Scale
  • 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 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips

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. The mixture should be smooth and creamy, with no lumps of butter.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Soft and chewy pumpkin spice cookies with a hint of coffee flavor, perfect for fall baking!

Find it online: https://familiesrecipes.com/pumpkin-tiramisu-cookies/