Creamy Pumpkin Spice Tiramisu is a cozy, no-bake dessert that tastes like autumn in every bite. Imagine layers of espresso-soaked ladyfingers nestled between clouds of pumpkin mascarpone cream infused with cinnamon, nutmeg, and vanilla. It’s rich, airy, and perfectly spiced, making it a beautiful twist on the traditional Italian tiramisu.
I first made this recipe one chilly October evening when I wanted something elegant but simple to serve after dinner. The result was pure fall comfort. It has all the creaminess of classic tiramisu, but the pumpkin gives it warmth, depth, and that nostalgic seasonal flavor everyone loves.
Why You’ll Love This Recipe
- No baking required and easy to prepare ahead of time
- Creamy and light with the perfect balance of spice and sweetness
- Ideal for Thanksgiving, fall parties, or cozy evenings
- A make-ahead dessert that tastes even better the next day
- Looks beautiful layered in a dish or individual cups
Ingredients You’ll Need
- 1 1/2 cups (360 ml) heavy cream, cold
- 8 oz (225 g) mascarpone cheese, softened
- 1 cup (240 g) pumpkin puree
- 1/2 cup (100 g) brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
- 1 cup (240 ml) brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur or rum (optional)
- 24 to 30 ladyfingers (savoiardi)
- Cocoa powder or cinnamon for dusting
Optional Toppings
- Whipped cream
- Crushed gingersnaps
- Chocolate curls
- Maple syrup drizzle
Step-by-Step Instructions
Step 1: Make the Pumpkin Cream
In a large bowl, beat mascarpone cheese until smooth. Add pumpkin puree, brown sugar, vanilla extract, and pumpkin spice. Mix until fully combined and creamy.
Step 2: Whip the Cream
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mascarpone mixture until light and fluffy.
Step 3: Prepare the Coffee Mixture
In a shallow dish, combine the espresso and coffee liqueur. Quickly dip each ladyfinger into the mixture, making sure not to soak them too long or they will become soggy.
Step 4: Assemble the Tiramisu
In an 8×8-inch dish or trifle bowl, place a layer of soaked ladyfingers on the bottom. Spread half of the pumpkin cream mixture evenly over the top. Repeat with another layer of ladyfingers and the remaining pumpkin cream. Smooth the surface with a spatula.
Step 5: Chill
Cover and refrigerate for at least 6 hours, or overnight for best results. The longer it chills, the more flavorful and creamy it becomes.
Step 6: Serve
Dust with cocoa powder or cinnamon just before serving. Add whipped cream, crushed gingersnaps, or chocolate shavings for a festive touch.
Chef’s Tips for the Best Tiramisu
- Do not over-soak the ladyfingers; a quick dip is enough.
- Chill the dessert overnight for the creamiest texture.
- Use strong brewed coffee for that classic tiramisu flavor.
- Add extra pumpkin spice if you love a bold, cozy flavor.
- Serve cold straight from the fridge for the perfect texture.
Variations and Substitutions
- Use gingersnaps or speculoos cookies instead of ladyfingers for a spiced version.
- Make it kid-friendly by swapping coffee for milk with cinnamon.
- Add a layer of caramel sauce between layers for extra sweetness.
- Make individual servings in glass cups or mason jars for parties.
- Replace mascarpone with cream cheese for a tangier flavor.
Serving Suggestions
This pumpkin spice tiramisu is a showstopper on any fall dessert table.
- Serve after Thanksgiving dinner as a light but decadent dessert.
- Pair with hot coffee, cappuccino, or chai latte.
- Add a drizzle of maple syrup or caramel before serving.
- Garnish with candied pecans or toasted walnuts for crunch.
Common Mistakes to Avoid
- Over-soaking ladyfingers, which can make the dessert watery.
- Skipping the chill time, preventing layers from setting properly.
- Using warm coffee, which can cause the cream to melt.
- Overmixing the whipped cream, making it lose volume.
- Not using enough pumpkin spice, leaving the flavor flat.
Storage and Make-Ahead Tips
- Store covered in the refrigerator for up to 3 days.
- Do not freeze, as the mascarpone and cream can separate.
- Make a day ahead for the best flavor.
- Add toppings like whipped cream or cocoa powder just before serving.
Nutrition Facts (per serving, approx.)
- Calories: 370
- Protein: 5 g
- Fat: 26 g
- Carbohydrates: 30 g
- Sugar: 20 g
- Fiber: 2 g
- Calcium: 8% DV
Creamy Pumpkin Spice Tiramisu
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- 8×8-inch dish or trifle bowl
- shallow dish for dipping
- Refrigerator
Ingredients
- 1 1/2 cups heavy cream, cold
- 8 oz mascarpone cheese, softened
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
- 1 cup brewed espresso or strong coffee, cooled
- 2 tbsp coffee liqueur or rum (optional)
- 24–30 ladyfingers (savoiardi)
- Cocoa powder or cinnamon, for dusting
- Whipped cream (optional topping)
- Crushed gingersnaps (optional topping)
- Chocolate curls (optional topping)
- Maple syrup drizzle (optional topping)
Instructions
- In a large bowl, beat mascarpone cheese until smooth. Add pumpkin puree, brown sugar, vanilla extract, and pumpkin spice. Mix until fully combined and creamy.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mascarpone mixture until light and fluffy.
- In a shallow dish, combine the espresso and coffee liqueur. Quickly dip each ladyfinger into the mixture, making sure not to soak them too long or they will become soggy.
- In an 8×8-inch dish or trifle bowl, place a layer of soaked ladyfingers on the bottom. Spread half of the pumpkin cream mixture evenly over the top. Repeat with another layer of ladyfingers and the remaining pumpkin cream. Smooth the surface with a spatula.
- Cover and refrigerate for at least 6 hours, or overnight for best results. The longer it chills, the more flavorful and creamy it becomes.
- Dust with cocoa powder or cinnamon just before serving. Add whipped cream, crushed gingersnaps, or chocolate shavings for a festive touch.
