Pumpkin Spice Tiramisu is a fall twist on a classic dessert.
It has the creamy texture of traditional tiramisu, with added pumpkin, cinnamon, nutmeg, and other warm spices.
It’s easy to make, no baking required, and perfect for Thanksgiving, potlucks, or any time you want a cozy dessert.
We’ll sho you everything you need to make it – ingredients, step-by-step instructions, tips, and variations.
Let’s dive in!
Ingredients You’ll Need
To make Pumpkin Spice Tiramisu, gather the following ingredients:
- Pumpkin puree – Use pure canned pumpkin, not pumpkin pie filling.
- Mascarpone cheese – Offers a rich, creamy texture. Cream cheese can be used as a substitute.
- Heavy cream – Whipped and folded into the filling for lightness.
- Granulated sugar – Sweetens the mascarpone mixture.
- Pumpkin spice – A mix of cinnamon, nutmeg, ginger, and cloves.
- Ladyfingers (savoiardi) – Crisp cookies that absorb espresso while keeping structure.
- Espresso or strong brewed coffee – Adds the classic tiramisu flavor.
- Optional alcohol – Rum, bourbon, or coffee liqueur for added depth.
- Vanilla extract – Enhances the overall flavor.
- Cocoa powder or cinnamon – For dusting the top before serving.
How to Make Pumpkin Spice Tiramisu (Step-by-Step)
1. Prepare the Pumpkin Mascarpone Filling
- In a mixing bowl, beat the mascarpone, pumpkin puree, sugar, vanilla, and pumpkin spice until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined and fluffy.
2. Dip the Ladyfingers
- Brew strong coffee or espresso and let it cool slightly.
- Add a splash of rum, bourbon, or Kahlúa if desired.
- Quickly dip each ladyfinger into the coffee, just a second on each side to prevent sogginess.
3. Assemble the Layers
- Arrange a single layer of dipped ladyfingers in the bottom of a 9×9-inch dish.
- Spread half of the pumpkin mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Smooth the top with a spatula.
4. Chill and Dust
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, dust with cocoa powder, cinnamon, or a mix of both.
Tips for the Best Results
- Use quality mascarpone for the creamiest texture.
- Chill overnight to allow the flavors to develop and the dessert to firm up.
- Don’t oversoak the ladyfingers, a quick dip keeps them from turning mushy.
- Adjust sweetness to your preference by tasting the filling before assembling.
- Leave out the alcohol for a kid-friendly, non-boozy version.
Variations and Substitutions
- Gluten-free: Use gluten-free ladyfingers or sponge cake.
- Vegan: Substitute mascarpone with whipped coconut cream and use plant-based ladyfingers.
- Spice cake version: Replace ladyfingers with slices of pumpkin spice cake.
- Toppings: Try chopped pecans, white chocolate curls, or a drizzle of caramel sauce.
- No espresso? Use brewed chai tea or decaf coffee as an alternative.
How to Store and Serve Pumpkin Spice Tiramisu
Storage
- Store in the refrigerator, tightly covered, for up to 4 days.
- To freeze, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Serving Tips
- Serve chilled straight from the fridge.
- For a stunning presentation, layer tiramisu in individual glasses or mason jars.
- Pairs beautifully with coffee, chai lattes, or after-dinner drinks.
Recipe FAQ’s
Can I make Pumpkin Spice Tiramisu ahead of time?
Yes. It’s actually better when made the day before serving, as the flavors meld and the texture firms up.
Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling has added sugar and spices that can throw off the balance of flavors.
Is it possible to make it alcohol-free?
Absolutely. Simply skip the alcohol and use plain espresso or coffee for dipping the ladyfingers.
What if I can’t find mascarpone cheese?
Cream cheese is a common substitute. Mix it with a bit of heavy cream to achieve a similar texture.
Pumpkin Spice Tiramisu Recipe
Pumpkin Spice Tiramisu is a no-bake fall dessert that combines the creamy elegance of classic tiramisu with the cozy flavors of pumpkin and warm spices. Layers of espresso-dipped ladyfingers are nestled between fluffy pumpkin mascarpone filling, then chilled to perfection.It’s festive, easy to make, and ideal for holiday gatherings or autumn entertaining. Serve it chilled, dusted with cocoa or cinnamon, and watch it disappear fast.
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 8 oz mascarpone cheese or cream cheese as a substitute
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1.5 tsp pumpkin pie spice or 1 tsp cinnamon + 1/4 tsp each of nutmeg, ginger, and cloves
- 24 ladyfinger cookies savoiardi
- ¾ cup strong brewed coffee or espresso cooled
- 2 tbsp coffee liqueur, rum, or bourbon (optional)
- 1 tbsp cocoa powder or cinnamon for dusting
Instructions
Make the Pumpkin Mascarpone Filling
- In a large bowl, combine the pumpkin puree, mascarpone cheese, sugar, vanilla extract, and pumpkin spice. Beat until smooth and creamy.
Whip the Cream
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the pumpkin mascarpone mixture until well combined and fluffy.
Prepare the Espresso Dip
- Mix the cooled espresso with the optional alcohol (if using) in a shallow dish.
Dip the Ladyfingers
- Quickly dip each ladyfinger into the coffee mixture for 1 second on each side. Do not soak them too long or they will become mushy.
Assemble the Tiramisu
- Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch or similar-sized dish.
- Spread half of the pumpkin mascarpone filling over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining filling.
- Smooth the top.
Chill
- Cover the dish and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the texture to set.
Dust and Serve
- Just before serving, dust the top with cocoa powder, cinnamon, or a mix of both. Slice and serve chilled.