Soft pumpkin cookies with mascarpone frosting are moist, cake-like cookies and dangerously addictive. The delicious pumpkin puree and spices balance each other so well, no one can stop at just one cookie! Sprinkles are mandatory!
Pumpkin season has been knocking at my door for a while but I tried to enjoy the last sunny days as much as possible. September has come and go. October is here. Time is flying faster than I hoped. On the bright side, I’m happy the holiday season is just around the corner!
I know it sounds all cliché and all, but it is my favorite time of the year! It’s the time of the year when the oven doesn’t have time to cool down, the entire house smells like a bakery and no one gives me the look when I buy 20 lbs of butter, 30 lbs of flour and 15 dozen of eggs and 10 cans of pumpkin puree at once!
The things I do for my baking addiction. Or it’s a cookie addition?
There’s no surprise I love cookies and these soft pumpkin cookies are so sweet and delicious! They are so incredibly soft that they really melt in your mouth!!
After just one bite of these all I have to say is where have they been all my life?? Oh my goodness are these things dangerous!
I know that because I may or may have not eaten more than my fair share …..
The softness of the cookies is given by the addition of an entire can of pumpkin puree plus 2 eggs.
I do have to say, you can easily make only half of the recipe, and use a small can of pumpkin puree. Not all grocery stores carry them, but there are 8 oz cans of pumpkin puree.
In addition to the pumpkin puree and eggs, you’ll also need the basic cookie ingredients : butter, sugar (both white and brown), all-purpose flour, baking powder, pumpkin pie spices, a pinch of salt and to add in more moisture, International Delight Pumpkin Pie Spice Coffee Creamer!
Once you mix all the ingredients, drop spoonfuls of cookie dough onto baking sheets and bake away! No need to chill the dough. Freshly baked cookies in less than 30 minutes!!!
If you’re wondering what could be better than these delicious soft pumpkin cookies, the answer is definitely the mascarpone frosting. You really don’t have to use the frosting because the cookies are great on their own, but, the frosting just makes these cookies heavenly!
You could use cream cheese instead of mascarpone cheese if you prefer but I think mascarpone just takes these soft pumpkin cookies one level up!
Since the recipe yields 4 dozen of cookies, you have leftovers for a while and I have to say, the next day these cookies are much more flavorful. After sitting overnight, the spices and pumpkin really intensify making them even more irresistible. Just make sure you keep them in the fridge in an airtight container.
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Roxana
Yields 4 dozens
Soft pumpkin cookies with mascarpone frosting are moist, cake-like cookies and dangerously addictive. The delicious pumpkin puree and spices balance each other so well, no one can stop at just one cookie! Sprinkles are mandatory!
10 minPrep Time
12 minCook Time
22 minTotal Time
Save RecipeIngredients
- 3/4 cup butter, room temperature
- 2 cups brown sugar
- 1/4 cup granulated sugar
- 2 eggs, room temperature
- 1 (15 ounces) can pumpkin puree
- 3/4 cup International Delight Pumpkin Pie Spice cofee creamer
- 2 3/4 cups all purpose flour
- 3 teaspoon baking powder
- pinch of salt
- 1 teaspoons pumpkin pie spice
- 1 cup butter, room temperature
- 8 ounces mascarpone cheese, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 375 degrees. Line 3-4 baking sheets with parchment paper. Set aside.
- In a mixing bowl, with the paddle attachment on, add the butter and sugars. Beat on low speed until light and fluffy, about 3 minutes.
- Stir in the eggs and pumpkin puree. Beat until just combined.
- In a separate bowl, sift together the flour, pumpkin pie spice, baking powder and salt.
- Add the flour mixture alternately with the coffee creamer to the cookie dough.
- Beat until just combined.
- Using a medium size scoop, drop cookie dough onto the prepared baking sheets and bake in preheated oven for 12 minutes or until tops spring back.
- Cool on the baking sheets about few minutes before transferring to wire racks to cool completely.
- In a mixing bowl, with the paddle attachment on, add the butter and mascarpone cheese.
- Beat on low speed until creamy and fluffy.
- Stir in the vanilla extract and slowly add the powdered sugar.
- Beat until all the sugar is incorporated.
- Increase the mixer's speed to medium high and beat for an additional 1 minute.
- Spoon a little frosting on top of each cookie and spread it with the back of a spoon.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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