Pumpkin Baci Di Dama

5 from 3 votes

Pumpkin Baci di Dama with Mascarpone Filling, a delicious, delicate Italian cookie recipe, the perfect homemade Fall dessert or snack.

Prep Time20

Cook Time12

Chilling Time30

Total Time32

Course: Dessert, Snack

Cuisine: Italian

Servings: cookies

Calories: 128kcal

Author: Rosemary Molloy

Ingredients

PUMPKIN COOKIE DOUGH

¼ cup + 2 tablespoons pureed pumpkin (canned or homemade) (141 grams total, if double the recipe then double this amount)
2 cups + 2 tablespoons all purpose flour (265 grams total, if double the recipe then double this amount)
½ cup brown sugar lightly packed
⅓ cup butter (room temperature)*
1 medium egg (room temperature)*
¼ teaspoon baking soda
¼ teaspoon baking powder
⅛ teaspoon all spice
½ teaspoon cinnamon
¼ teaspoon vanilla
1 pinch salt

MARSCARPONE FILLING

4 ounces Mascarpone**
2½ tablespoons powdered sugar
½ teaspoon vanilla

*remove from the fridge 30 minutes before using.

**(remove from refrigerator approximately 30-40 minutes before use) you can substitute cream cheese if you wish.

US Customary - Metric

Instructions

PUMPKIN COOKIE DOUGH

In a medium bowl whisk together flour, baking soda, cinnamon, baking powder, all spice and salt.
In a medium bowl beat butter and sugar until creamy, beat in egg, then vanilla, then pumpkin puree, beat for approximately 30 seconds.
Add beaten mixture to dry mixture, and with a fork, mix until it forms into a dough, move to a lightly floured flat surface (add a little flour if dough is too sticky) knead gently until well combined, wrap in plastic wrap and refrigerate for at least 30 minutes. (I made the dough the night before and left it overnight)
Pre-heat oven to 350° (180° celsius).
Roll dough into 4 or 5 ropes, cut off pieces, form small balls (about the size of a walnut or a little bigger). Place on parchment paper lined cookie sheets. (do not flatten)
Bake for approximately 12 minutes or until lightly golden. Let cool completely before filling with Mascarpone filling (see photos). Enjoy!

MASCARPONE FILLING

In a small bowl whisk until creamy mascarpone, powdered sugar and vanilla. Place in a frosting bag or use a spoon to fill cookies.

Notes

How to store them

Baci di dama without filling can be kept for 1 week in a cool place, closed in an airtight container. If filled it is best to keep the cookies in the fridge, then bring to room temperature before serving.

Or you can freeze them baked and filled for 1 month. If you want to freeze the dough it’s best to form the balls place them on a cookie sheet in the freezer until they are firm then transfer them to a freezer safe container or bag. They dough will last up to 2 months in the fridge.

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