Pumpkin Pie Cookies with Cello Mascarpone Frosting

Directions

Make the cookies

1. Preheat the oven to 180°C fan (350°F). Line 2 baking trays with parchment.
2. In a large bowl, cream together butter, caster sugar, and brown sugar until light and fluffy.
3. Mix in milk until combined.
4. Sift in flour, baking powder, baking soda, and pumpkin spice. Mix until just combined.
5. Scoop about 50g of dough per cookie and roll into balls.
6. Lightly flatten and use the back of a spoon or thumb to make a well in the center for the filling.

Make the pumpkin filling

1. In a bowl, whisk together pumpkin purée, pumpkin spice, maple syrup, milk, and cornstarch until smooth.
2. Spoon the filling into the wells of each cookie.
3. Bake for 12–14 minutes, until lightly golden and set.
4. Use a round cookie cutter to gently “scoot” the cookies into shape while warm.
5. Cool completely before frosting.
   

Make themascarpone frosting

1. In a medium bowl, beat butter until smooth.
2. Add Cello Mascarpone and beat until creamy.
3. Gradually mix in powdered sugar and vanilla until light and fluffy.
4. Chill briefly (10–15 min) if it’s too soft for piping.
   

Assemble

1. Once cookies are completely cool, pipe a small swirl or dollop of mascarpone frosting on top of the pumpkin filling.
2. Dust lightly with pumpkin spice or cinnamon for a warm, cozy finish.
3. Serve immediately or refrigerate to keep the mascarpone firm.