Delicious Pumpkin Spice Latte Cookies

There is a certain kind of fall craving that feels very specific. It is not just wanting something sweet, and it is not just wanting coffee, but wanting that warm, spiced, creamy, cozy flavor that makes a pumpkin spice latte feel like the unofficial beginning of the season.

These Pumpkin Spice Latte Cookies take that exact feeling and turn it into a soft, bakery-style cookie. They have pumpkin spice warmth in the cookie base, a coffee mascarpone cream on top, and a white chocolate coffee ganache that makes every bite feel a little more special.

What I love about this recipe is that it feels layered and impressive without being difficult. The cookies are soft and slightly chewy, the cream is smooth and coffee-scented, and the ganache adds a sweet finish with another little espresso note.

This is the kind of cookie that feels right for cool mornings, holiday baking, fall parties, or a quiet weekend when you want the kitchen to smell like pumpkin spice and coffee. It has that cozy coffee shop feeling, but in a cookie you can actually hold in your hand.

They are also surprisingly approachable. There are three parts to the recipe, but each one is simple: mix the dough, whip the cream, stir the ganache, and assemble.

The result is a cookie that feels thoughtful and fun. It is soft, creamy, lightly spiced, gently caffeinated in flavor, and finished with a drizzle that makes it look like something you spent much longer making than you really did.

Why You’ll Love Pumpkin Spice Latte Cookies

These cookies are perfect for anyone who loves the flavor combination of pumpkin spice and coffee. The cookie itself brings the warm fall spices, while the mascarpone cream and white chocolate ganache bring the latte-inspired coffee flavor.

The texture is another reason they are so enjoyable. The base is soft and slightly chewy, the cream adds a cool, fluffy layer, and the ganache gives a smooth, sweet finish.

They also feel special enough for sharing. A tray of these cookies looks beautiful for cookie swaps, holiday gatherings, or fall dessert tables.

At the same time, the recipe is not overly complicated. If you can mix cookie dough, whip cream, and stir warm cream into chocolate, you can make these successfully.

The coffee flavor is also adjustable. You can reduce the espresso powder if you prefer a lighter flavor, or increase it if you want the latte side to come through more strongly.

Most of all, these cookies are cozy. They bring together pumpkin, spice, coffee, cream, and white chocolate in a way that feels like fall in dessert form.

What Makes These Cookies Taste Like a Pumpkin Spice Latte

A pumpkin spice latte works because it balances several flavors at once. You get warm spice, a little pumpkin, creamy sweetness, and that deeper coffee note underneath.

These cookies follow the same idea. The cookie dough includes dried canned pumpkin and pumpkin pie spice, which gives the base its soft seasonal flavor.

The mascarpone cream brings the creamy latte feeling. Heavy cream, mascarpone, espresso powder, vanilla, powdered sugar, and pumpkin pie spice turn into a smooth topping that feels rich but still light.

The white chocolate coffee ganache adds the final sweet layer. White chocolate keeps the finish creamy and mellow, while espresso powder gives it enough coffee flavor to connect it back to the latte inspiration.

Together, the layers create a cookie that tastes more complex than a simple pumpkin cookie. Each bite has spice, cream, coffee, sweetness, and softness.

Recipe Details

• Recipe Name: Pumpkin Spice Latte Cookies
• Recipe Style: Soft pumpkin spice cookies with coffee mascarpone cream and white chocolate coffee ganache
• Total Time: Under 1 hour
• Oven Temperature: 350°F (175°C)
• Bake Time: 10 to 12 minutes
• Cooling Time on Baking Sheet: 5 minutes
• Ganache Setting Time: About 10 minutes
• Cookie Size: About 1.5 tablespoons of dough each
• Approximate Yield: 24 cookies
• Best Served: At room temperature
• Room Temperature Storage: Covered for up to 24 hours
• Refrigerator Storage: Airtight container for up to 3 days
• Freezer Option: Freeze unfrosted cookies for up to 2 months

Ingredients for Pumpkin Spice Latte Cookies

This recipe has three main parts: the pumpkin spice cookie base, the coffee mascarpone cream, and the white chocolate coffee ganache. Each layer adds something important, so it helps to prepare the ingredients before you begin.

For the Cookie Dough

You need 1/4 cup granulated sugar for rolling. This creates the sweet outer coating that gives the cookies a lightly sparkly finish.

You need 1/2 teaspoon pumpkin pie spice for rolling. Mixing this with the rolling sugar adds extra warmth to the outside of each cookie.

You need 1/2 cup canned pumpkin, dried. The pumpkin should be spread on paper towels to remove extra moisture so the cookies stay thick instead of spreading too much.

You need 1 3/4 cups all-purpose flour, spooned and leveled. Measuring carefully helps keep the dough from becoming too dry or too heavy.

You need 1 tablespoon pumpkin pie spice. This gives the cookie dough its main fall flavor and brings warmth into every bite.

You need 1/2 teaspoon baking soda. This helps the cookies bake with the right texture and spread.

You need 1/2 teaspoon baking powder. This supports the cookie structure and helps keep the texture soft.

You need 1/2 teaspoon salt. Salt balances the sweetness and makes the pumpkin spice flavor taste more complete.

You need 3/4 cup unsalted butter, room temperature. The butter should be soft but not melted, with just enough give to leave a slight indent when pressed.

You need 1 cup packed light brown sugar. Brown sugar adds sweetness, moisture, and a deeper flavor that works beautifully with pumpkin and coffee.

You need 2 egg yolks, room temperature. Egg yolks add richness and help keep the cookies soft and tender.

You need 2 teaspoons vanilla extract. Vanilla rounds out the spice and makes the cookie base taste warmer and more complete.

For the Coffee Mascarpone Cream

You need 1 cup heavy cream, cold. Cold cream whips better and helps the topping become fluffy.

You need 8 ounces mascarpone cheese, cold. Mascarpone gives the cream a smooth, rich texture and a mild flavor.

You need 1 tablespoon instant espresso powder. This gives the cream its coffee flavor and makes the cookie feel latte-inspired.

You need 1 teaspoon vanilla extract. Vanilla softens the espresso and adds sweetness to the cream.

You need 1 cup powdered sugar. Powdered sugar sweetens the cream and helps it become smooth.

You need 1/4 teaspoon pumpkin pie spice. This ties the mascarpone cream back to the pumpkin spice flavor in the cookie.

For the White Chocolate Coffee Ganache

You need 1/4 cup heavy cream. This is heated with espresso powder and poured over the chocolate to create the ganache.

You need 2 teaspoons instant espresso powder. This adds another layer of coffee flavor to the finished cookie.

You need 4.5 ounces white chocolate, chopped. Chopped white chocolate melts smoothly into the warm cream and creates the sweet drizzle.

Before You Start

The most important detail in this recipe is drying the pumpkin. Canned pumpkin contains extra moisture, and that moisture can make cookies spread too much in the oven.

Spread the pumpkin on paper towels and gently blot away the excess moisture. You do not need to remove every bit of softness, but the pumpkin should be thicker and less wet before it goes into the dough.

Butter temperature also matters. The butter should be room temperature, but not greasy, melted, or overly soft.

Cold mascarpone and cold heavy cream are important for the topping. Keeping them chilled helps the mascarpone cream whip properly and hold its shape.

It also helps to have the cookies completely cool before topping. Warm cookies can melt the cream and make the ganache slide instead of setting neatly.

Directions for Pumpkin Spice Latte Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F, or 175°C. A fully preheated oven helps the cookies bake evenly and set properly around the edges.

Because these cookies are meant to stay soft in the center, steady heat matters. Do not place the dough into an oven that is still warming up.

Step 2: Line the Baking Sheet

Line a baking sheet with parchment paper. This prevents sticking and makes cleanup much easier.

Parchment also helps the cookies release cleanly after baking. Since the dough is rolled in spiced sugar, it keeps the bottoms from catching too much.

Step 3: Make the Spiced Rolling Sugar

In a small bowl, stir together the 1/4 cup granulated sugar and 1/2 teaspoon pumpkin pie spice. Set this mixture aside until the dough is ready to roll.

This coating gives the cookies a sweet, lightly spiced exterior. It also adds a pretty finish before the cream and ganache are added.

Step 4: Dry the Canned Pumpkin

Spread the 1/2 cup canned pumpkin onto layers of paper towels. Gently blot or press it to remove excess moisture.

This step helps the cookies bake thicker. If the pumpkin is too wet, the dough can become loose and the cookies may spread more than intended.

Step 5: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Mix until everything is evenly distributed.

This ensures the leavening and spices are spread throughout the dough. Even mixing here helps every cookie bake and taste consistent.

Step 6: Beat the Butter and Brown Sugar

In a large bowl, beat the room temperature butter and packed light brown sugar together until light and fluffy. This should take about 2 minutes with an electric mixer.

Scrape down the sides of the bowl as needed. Properly creamed butter and sugar help create a softer, better-textured cookie.

Step 7: Add the Egg Yolks

Add the room temperature egg yolks to the butter and sugar mixture. Beat until fully combined.

The egg yolks add richness and help bind the cookie dough. They also support the soft, slightly chewy texture.

Step 8: Add the Vanilla and Dried Pumpkin

Add the vanilla extract and the dried pumpkin to the bowl. Mix until the wet ingredients look smooth and evenly combined.

The mixture may look soft and orange at this stage. That is exactly what you want before adding the dry ingredients.

Step 9: Add the Dry Ingredients Gradually

Add the dry ingredients to the wet ingredients in stages. Mix just until the dough comes together.

Do not overmix once the flour is added. Overmixing can make the cookies tougher instead of soft and tender.

Step 10: Chill the Dough Only If Needed

If the dough feels too sticky to scoop and roll, refrigerate it for 15 to 20 minutes. This is especially helpful if your kitchen is warm or the butter softened too much.

Chilling helps the dough hold its shape better. It can also help create thicker cookies with less spread.

Step 11: Scoop the Dough

Scoop the dough into balls using about 1.5 tablespoons of dough for each cookie. Try to make them similar in size so they bake evenly.

A cookie scoop makes this step easier and neater. Even portions also make the finished cookies look more consistent.

Step 12: Roll the Dough in Spiced Sugar

Roll each dough ball in the pumpkin spice sugar mixture. Coat the outside evenly so each cookie has a sweet, spiced surface.

This coating adds flavor and texture. It also gives the cookies a subtle sparkle after baking.

Step 13: Arrange and Flatten the Cookies

Place the sugared dough balls on the prepared baking sheet about 2 inches apart. Gently flatten each one slightly with your palm.

Flattening helps the cookies bake into a better shape for topping later. They will spread a little more in the oven, but they should still stay thick and soft.

Step 14: Bake the Cookies

Bake the cookies for 10 to 12 minutes. The edges should look set, while the centers should still look slightly soft.

Do not wait for the cookies to brown heavily. These are meant to stay soft, so pulling them at the right moment is important.

Step 15: Cool on the Baking Sheet

Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven. This helps them set without becoming hard.

They will be delicate right away, so do not move them too soon. The short rest gives them enough structure to transfer safely.

Step 16: Transfer to a Wire Rack

Move the cookies to a wire rack and let them cool completely. Do not add the mascarpone cream while the cookies are warm.

Complete cooling is essential for neat assembly. Warm cookies can soften or melt the topping.

Making the Coffee Mascarpone Cream

Step 17: Chill Your Tools for the Cream

For the fluffiest cream, use cold heavy cream and cold mascarpone. You can also chill the mixing bowl briefly before whipping.

Cold ingredients whip more easily. This helps the cream become thick and smooth instead of loose.

Step 18: Whip the Heavy Cream

Add the cold heavy cream to a mixing bowl and whip until stiff peaks form. The cream should hold its shape when the beaters are lifted.

Be careful not to overwhip. You want thick, fluffy cream, not a grainy or broken texture.

Step 19: Add the Mascarpone and Flavorings

Add the cold mascarpone, instant espresso powder, vanilla extract, powdered sugar, and pumpkin pie spice. Mix on low speed just until everything is smooth and combined.

Low speed is best because mascarpone can become grainy if overbeaten. Stop as soon as the cream looks even and spreadable.

Step 20: Keep the Cream Cool

If the cookies are not fully cool yet, place the mascarpone cream in the refrigerator. Keeping it chilled helps it stay thick enough to spread.

This cream is best when fresh. It can hold for a few hours, but the texture is nicest soon after making.

Making the White Chocolate Coffee Ganache

Step 21: Chop the White Chocolate

Place the chopped white chocolate in a heatproof bowl. Chopped bar chocolate melts more smoothly than large pieces.

Make sure the pieces are fairly small and even. This helps the hot cream melt them without needing too much extra heat.

Step 22: Heat the Cream and Espresso Powder

In a small saucepan, combine the heavy cream and instant espresso powder. Heat over medium heat until the cream just starts steaming.

Do not let the cream boil. Steaming cream is hot enough to melt the chocolate without risking a rough texture.

Step 23: Pour the Cream Over the Chocolate

Pour the hot espresso cream over the chopped white chocolate. Let it sit for 2 minutes without stirring.

This resting time is important. It allows the chocolate to soften gently and makes the ganache easier to stir smooth.

Step 24: Stir Until Smooth

After 2 minutes, stir the mixture gently until the chocolate is fully melted and the ganache is smooth. If a few bits remain, microwave in 10-second bursts and stir between each.

White chocolate can be delicate, so use gentle heat. The ganache should be glossy and smooth enough to drizzle.

Assembling the Pumpkin Spice Latte Cookies

Step 25: Spread the Mascarpone Cream

Once the cookies are completely cool, spread about 1 tablespoon of coffee mascarpone cream over each cookie. Use the back of a spoon to create soft swirls if you like.

Do not press too hard. The cookies are soft, and a gentle hand keeps them looking neat.

Step 26: Drizzle the Ganache

Drizzle the white chocolate coffee ganache over the mascarpone cream. For cleaner lines, spoon the ganache into a small zip-top bag, snip a tiny corner, and pipe it back and forth.

This finishing layer adds sweetness, coffee flavor, and visual appeal. It makes the cookies look polished without complicated decorating.

Step 27: Let the Ganache Set

Let the cookies sit for about 10 minutes so the ganache can set slightly. This makes them easier to serve and stack gently.

The cookies are best once the topping is soft but stable. Serve them at room temperature for the best texture.

Dairy-Free or Vegan Variation

For a dairy-free version, use plant-based butter in place of the butter. This keeps the cookie dough close to the original while removing the dairy from the base.

Instead of mascarpone, use coconut cream from a chilled can of full-fat coconut milk. Scoop out the solid part and use it for the creamy topping.

For the ganache, use dairy-free white chocolate and coconut cream. The texture may be slightly different, but the overall flavor can still be rich and cozy.

Adjusting the Coffee Flavor

The coffee flavor in these cookies can be adjusted easily. If you prefer a softer coffee note, reduce the espresso powder in both the mascarpone cream and ganache by half.

If you love stronger coffee flavor, you can increase the espresso powder. Taste the mascarpone cream as you go, since it is the easiest layer to adjust.

You can also add a tiny sprinkle of espresso powder over the ganache for extra flavor and a pretty finish. Use a light hand so it does not become bitter.

Other Flavor Variations

For a richer and less sweet finish, swap the white chocolate ganache for dark chocolate ganache. The coffee flavor pairs beautifully with darker chocolate.

For extra warmth, add a pinch of cinnamon to the ganache. This makes the topping feel even more fall-inspired.

For a simpler version, skip the ganache and serve the cookies with only the mascarpone cream. The cream alone is flavorful enough to make the cookies feel special.

For crunch, add chopped pecans or walnuts to the cookie dough. The nuts bring texture and pair nicely with pumpkin spice and coffee.

Serving Tips

These cookies are best served at room temperature. When they are too cold, the mascarpone cream can feel firmer and the ganache loses some of its soft texture.

If they have been refrigerated, let them sit out for about 15 minutes before serving. This gives the cream time to soften slightly and makes the cookie taste more balanced.

They are wonderful with morning coffee, afternoon coffee, or a simple glass of milk. The pumpkin spice and espresso flavors make them especially fitting for fall gatherings.

For parties or potlucks, assemble them close to serving time. The mascarpone cream holds up for a few hours, but it tastes and looks best when freshly spread.

Storage Tips

If the cookies will be eaten within 24 hours, they can be kept covered at room temperature. Keep them away from direct sunlight or warmth so the ganache and cream stay stable.

For longer storage, place them in an airtight container in the refrigerator for up to 3 days. Layer them with parchment paper so the toppings do not stick together.

The unfrosted cookies can be frozen for up to 2 months. Wrap them tightly and thaw at room temperature before adding fresh mascarpone cream and ganache.

The toppings do not freeze as well as the plain cookies. For best results, freeze only the baked cookie bases and decorate them after thawing.

Helpful Notes for Best Results

Do not overmix the cookie dough after adding the dry ingredients. Mixing only until combined keeps the cookies soft.

Drying the pumpkin is key. Too much moisture in the pumpkin can make the cookies spread too much in the oven.

If the dough feels too sticky, chill it for 15 to 20 minutes. This makes it easier to handle and helps the cookies keep their shape.

Make sure the cookies are completely cool before topping. Even slight warmth can soften the mascarpone cream too much.

If the ganache seizes or looks lumpy, stir in a teaspoon of warm cream. Gentle warmth and patient stirring can help smooth it out.

If mascarpone is not available, cream cheese can work in a pinch. Since cream cheese is tangier, reduce the powdered sugar slightly if needed.

Frequently Asked Questions

Can I Freeze Pumpkin Spice Latte Cookies?

Yes, but it is best to freeze only the baked cookies without toppings. Place them in an airtight container with parchment between layers and freeze for up to 2 months.

Thaw them at room temperature before serving. Add fresh mascarpone cream and ganache after thawing for the best texture.

Can I Use Fresh Pumpkin Instead of Canned?

Yes, but fresh pumpkin requires more work. It needs to be roasted, pureed, and strained well to remove extra moisture.

Fresh pumpkin can contain more water than canned pumpkin. Because of that, canned pumpkin is the more consistent and convenient option for this recipe.

Why Did My Ganache Turn Lumpy?

The cream may not have been hot enough, or the chocolate may not have had enough time to soften before stirring. Letting the hot cream sit on the chopped chocolate for the full 2 minutes helps create a smoother ganache.

If small lumps remain, microwave the mixture in 10-second bursts and stir gently between each one. Avoid overheating because white chocolate can be sensitive.

Can I Make These Without Espresso Powder?

Yes, but the cookies will lose their latte flavor. Without espresso powder, they become more like pumpkin spice cream cookies.

For a warmer non-coffee version, add 1 teaspoon cinnamon to the cream instead. Chicory powder can also be used for a caffeine-free coffee-like flavor.

Why Did My Cookies Spread Too Much?

The most likely reasons are butter that was too soft, pumpkin that was too wet, or an oven that was not fully preheated. Dry the pumpkin well and make sure the butter is soft but still cool to the touch.

If spreading continues to be a problem, chill the shaped dough balls for 15 minutes before baking. This helps them hold their shape better.

Can I Make the Cookies Ahead?

Yes, the cookie bases can be made ahead and stored before topping. This is the best option if you want to serve them for a party.

Add the mascarpone cream and ganache closer to serving time. The finished cookies taste best when the toppings are fresh.

Can I Use Cream Cheese Instead of Mascarpone?

Yes, cream cheese can work if mascarpone is not available. The flavor will be tangier, so the finished cream will taste slightly different.

The original recipe notes reducing the powdered sugar slightly when using cream cheese. This helps keep the topping balanced.

Final Thoughts

Pumpkin Spice Latte Cookies are the kind of fall dessert that feels cozy, fun, and just a little bit fancy. They bring together pumpkin spice, coffee, mascarpone cream, and white chocolate ganache in a way that tastes like your favorite seasonal drink turned into a soft cookie.

What makes them especially enjoyable is the layering. The cookie base is warm and spiced, the cream is smooth and coffee-flavored, and the ganache adds a sweet espresso finish.

They look beautiful enough for a cookie tray, but they are still simple enough to make on a relaxed weekend. The steps are easy to follow, and each part adds something meaningful to the final bite.

These cookies are perfect for fall baking, holiday swaps, cozy nights, or any moment when pumpkin spice and coffee sound like exactly the right combination. Once you taste the soft cookie with the coffee cream and white chocolate drizzle, it is easy to understand why this recipe feels so special.

---

Pumpkin Spice Latte Cookies

These Pumpkin Spice Latte Cookies turn the cozy flavor of a coffeehouse drink into a soft, spiced cookie topped with creamy mascarpone and a smooth white chocolate coffee ganache. The cookies have warm pumpkin spice notes, a rich pumpkin base, and just enough espresso flavor to make them feel special. They are a fun dessert for fall gatherings, cookie trays, or anyone who loves pumpkin spice latte flavors in baked form. With a soft cookie, fluffy coffee mascarpone cream, and sweet ganache drizzle, each bite feels layered and bakery-inspired.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Course: Cookies, Dessert
• Cuisine: American
• Servings: 24 cookies

Equipment

• Mixing bowl
• Baking sheet

Ingredients

For the white chocolate coffee ganache

• 4.5 oz white chocolate, chopped
• ¼ cup heavy cream
• 2 teaspoon instant espresso powder

For the coffee mascarpone cream

• 8 oz mascarpone cheese
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 tablespoon instant espresso powder
• ¼ teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

For the cookies

• ½ cup canned pumpkin, dried (libby’s recommended)
• ¾ cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 2 egg yolks, room temperature
• 2 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• ¼ cup granulated sugar
• ½ teaspoon pumpkin pie spice

Instructions

Step 1: Prepare the Oven and Baking Sheet

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies bake evenly and release cleanly.

Step 2: Make the Spiced Sugar

In a small bowl, stir together the granulated sugar and ½ teaspoon pumpkin pie spice. Set this mixture aside for coating the cookie dough.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt until evenly combined.

Step 4: Cream the Butter and Sugar

In a large bowl, beat the room-temperature butter and packed light brown sugar until the mixture is light and fluffy.

Step 5: Add the Pumpkin and Egg Yolks

Add the egg yolks, vanilla extract, and dried canned pumpkin to the butter mixture. Mix well until everything is fully incorporated.

Step 6: Finish the Cookie Dough

Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.

Step 7: Shape and Coat the Cookies

Scoop the dough into balls, roll each one in the spiced sugar mixture, and place them on the prepared baking sheet. Flatten each dough ball slightly.

Step 8: Bake and Cool

Bake for 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Step 9: Make the Coffee Mascarpone Cream

For the coffee mascarpone cream, whip the heavy cream until stiff peaks form. Add the mascarpone cheese, instant espresso powder, vanilla extract, powdered sugar, and pumpkin pie spice, then mix until smooth.

Step 10: Prepare the White Chocolate Coffee Ganache

For the ganache, heat the heavy cream and instant espresso powder until steaming. Pour the hot mixture over the chopped white chocolate. Let it sit for 2 minutes, then stir until smooth.

Step 11: Decorate the Cookies

Once the cookies are cooled, spread the coffee mascarpone cream over the tops. Drizzle with the white chocolate coffee ganache before serving.

Notes

Store cookies in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

• Hot pumpkin spice latte
• Fresh brewed coffee
• Chai tea
• Cold milk
• Fall dessert boards
• Thanksgiving cookie trays
• Vanilla ice cream

Storage

How to Store

Keep the finished cookies in an airtight container in the refrigerator for up to 3 days, as noted in the original recipe.

How to Reheat

These cookies are best served chilled or slightly cool because of the mascarpone cream and ganache topping. Reheating is not recommended after the toppings have been added.

Best Texture Tip

Let the cookies cool completely before adding the mascarpone cream so the topping stays smooth and does not melt into the cookie.