Melt-in-your-mouth Pumpkin Cookies Mascarpone Frosting
These Amazing Pumpkin Cookies with Mascarpone Frosting combine the warm flavors of pumpkin and spices with a creamy, melt-in-your-mouth mascarpone frosting. This recipe is simple to make and perfect for autumn celebrations or a sweet treat any time of year. The soft, chewy cookies paired with the decadent frosting create a memorable dessert that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 47 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For the Mascarpone Frosting:
- 1 cup mascarpone cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are set and the centers appear slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a separate bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy, adding milk as needed for desired consistency.
- Once the cookies have cooled completely, frost each with a generous dollop of the mascarpone frosting.
- Optionally, add a sprinkle of cinnamon or crushed nuts on top for an extra touch of flavor and presentation.
Notes
- For a more vibrant flavor, use fresh pumpkin puree if possible.
- Adjust spices to your preference; a pinch of cardamom or allspice can enhance the flavor.
- Cookies are done when edges are set and lightly golden, with soft centers.
- Mascarpone frosting can be made ahead and stored in the refrigerator; stir before using.
- If mascarpone is unavailable, a mix of cream cheese and sour cream can be used as a substitute.
- Cookies can be enjoyed without frosting or dusted with powdered sugar.
Nutrition
- Serving Size: 1 cookie (24 servings)
- Calories: 180 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 8g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 2g
- Cholesterol: N/A
Find it online: https://tastysizzle.com/pumpkin-cookies-mascarpone-frosting/