Two of fall's most scrumptious flavors come together to create a unique and delicious dessert with no baking required! Our Pumpkin Spice Moravian Cookies combine perfectly with Stonewall Kitchen's Maine Maple Syrup and a few other simple ingredients. 

The magic happens when the cookies soak up the moisture of the maple Mascarpone cream and take on a cake-like texture. The result is a light, delicious cake that's full of autumn flavor! 

See more delicious Moravian Cookie recipes here


3 large tubes of Pumpkin Spice Moravian Cookies
1/4 cup of Stonewall Kitchen Maine Maple Syrup
8 oz. Mascarpone cheese at room temperature
1 tbsp vanilla extract
2 1/2 cups heavy cream
1/4 cup sugar


In a mixing bowl, use the whisk attachment on your mixer and whisk the heavy cream at medium speed until it forms soft peaks. 

In a separate bowl, combine the maple syrup, Mascarpone cheese, sugar and vanilla extract and stir together until smooth and thoroughly blended. Transfer this mixture into the bowl of heavy cream and beat at medium-low speed until blended (about 30 seconds). Be careful not to overbeat, since the mixture could become grainy. 

Now, it's time to build our cake. Lay out 7 cookies on a serving platter or cake stand. Place 1 in the center and the other 6 in a circle around it. Use a spatula to spread a layer of cream on top, making sure the cookies stay in place. Then, add another layer of 7 cookies on top, staggering the placement so that the new cookies cover the gaps between the cookies in the layer below. Keep alternating layers of cookies and cream until the cake reaches your desired size. 

Place cake in the refrigerator for at least 2 hours to set (it can sit overnight if needed). Top with a sprinkling of cinnamon and a few cookies. Enjoy!