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Pumpkin Cookies with Mascarpone Frosting

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.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Cooling & Frosting Time 30 minutes
Total Time 1 hour 4 minutes
Servings 24 cookies

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
 

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

Notes

  • 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.