Pumpkin Cookies with Mascarpone Frosting

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Pumpkin cookies don’t get the spotlight often enough, but this recipe is a game-changer. Soft, cakey, and warmly spiced, these cookies carry all the comfort of autumn in every bite. Topped with a thick layer of silky mascarpone frosting, they go from simple treat to bakery-level indulgence. Whether you’re baking for the holidays or just chasing that cozy fall feeling, these cookies are the answer.

Unlike traditional pumpkin cookies that can be dense or overly sweet, this version balances texture and flavor. The cookies are pillowy-soft with just enough chew, while the mascarpone adds a rich, slightly tangy finish. Together, they strike a beautiful balance between warm spice and cool creaminess.

These cookies have quickly become a favorite among our readers. They’re quick to make, don’t require any chilling, and deliver a homemade flavor that feels nostalgic but elevated. The pumpkin puree adds moisture and depth, while cinnamon, nutmeg, and cloves infuse the dough with classic autumn aroma.

Mascarpone might not be a pantry staple for everyone, but once you use it in frosting, there’s no going back. It creates a velvety texture that’s not too sweet and complements the pumpkin base perfectly. No gritty icing here—just a smooth, whipped topping that melts in your mouth.

The flavor of these cookies improves as they sit. Bake them today, frost them tomorrow, and you’ll be rewarded with even more developed notes of spice and pumpkin. They’re also ideal for gatherings—make a big batch and watch them disappear. Kids love them, adults crave them, and they make excellent edible gifts.

We kept the ingredients straightforward and accessible. No fancy tools, no complicated steps—just real ingredients used well. You’ll only need a few mixing bowls, a baking sheet, and a mixer. These cookies come together in under an hour and are beginner-friendly.

If you’ve ever made carrot cake or banana bread, you’ll feel right at home with this recipe. The process is similar, but the result is all pumpkin-forward. The cookies bake up with slightly crisp edges and a soft middle, ready to be crowned with mascarpone magic.

They’re also adaptable. Want to add chopped nuts for crunch? Go for it. Prefer chocolate chips inside? Toss them in. These cookies are a blank canvas for your favorite mix-ins, though we love them just as they are.

They freeze well too. Unfrosted, you can keep them in the freezer for up to two months. Just thaw, frost, and serve. They’re perfect for make-ahead holiday planning or saving a batch for those pumpkin cravings in the off-season.

These cookies walk the line between dessert and snack. Not too sweet, not too rich—just the right bite with a hot drink or on their own. They pack well in lunchboxes and hold their shape for cookie swaps and gift boxes.

Mascarpone frosting sets these apart. Cream cheese is great, but mascarpone is next-level. It’s smoother, subtler, and lets the pumpkin flavor shine through. We whip it with powdered sugar and a touch of vanilla until light and creamy, then slather it generously on each cookie.

You won’t find any artificial pumpkin spice in this recipe. Just real spices and real pumpkin. That’s what makes the flavor so deep and natural. These cookies are for people who love baking with intention—where every ingredient earns its place.

So whether you’re baking up a fall weekend or planning a dessert table, make these cookies. They’re unfussy but unforgettable, festive yet comforting, and the kind of recipe that becomes tradition.

Servings

Makes about 24 cookies

Time

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Cooling Time: 20 minutes
• Frosting Time: 10 minutes
• Total Time: 1 hour 4 minutes

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves

For the Frosting:

• 8 oz mascarpone cheese, cold
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
3. Add pumpkin puree, egg, and vanilla. Mix until well combined.
4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Drop dough by rounded tablespoons onto prepared baking sheets.
7. Bake for 12-14 minutes, or until edges are set and centers are slightly soft.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
9. For frosting, beat mascarpone and butter until smooth.
10. Add powdered sugar, vanilla, and salt. Beat until light and fluffy.
11. Spread frosting generously over cooled cookies.
12. Store in an airtight container in the fridge.

Tips

• Use cold mascarpone for the best frosting texture.
• Don’t overbake—the cookies should stay soft.
• Add a dusting of cinnamon or chopped nuts on top for extra flair.
• Let cookies cool completely before frosting to prevent melting.

Why You’ll Love This Recipe

These pumpkin cookies are soft, flavorful, and topped with a mascarpone frosting that’s incredibly smooth and just sweet enough. They feel homemade in the best way, without being complicated or heavy. Perfect for fall but crave-worthy year-round.

Pumpkin Cookies with Mascarpone Frosting are soft, spiced treats with just the right amount of sweetness and richness. Easy to make and even easier to love, they’re ideal for everything from cozy nights in to holiday dessert trays.