This creamy pumpkin tiramisu layers coffee-soaked ladyfingers with a fluffy pumpkin spice mascarpone cream and a generous dusting of cocoa powder.
Classic Italian tiramisu is my all-time favorite dessert. This recipe gives it a cozy fall twist in an easy, make-ahead dessert.
The mascarpone cream is whipped with pumpkin puree, brown sugar, and pumpkin pie spice, then lightened with cold heavy cream until it is thick, smooth, and fluffy.
Ladyfingers get a quick dip in espresso and soften overnight into tender, cake-like layers, while piped dollops of cream and a dusting of cocoa make it look bakery-worthy.
It needs no oven and no raw eggs, which makes it a stress-free showstopper for Thanksgiving, Friendsgiving, and any fall gathering.
One reader, Brittney, commented: “Made this for Thanksgiving, so easy and delicious! Even my husband who doesn't care for pumpkin enjoyed it. ★★★★★”
Looking for more pumpkin desserts? Try my pumpkin cheesecake cookies, banana pumpkin muffins, pumpkin muffins, and pumpkin snickerdoodles.
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Why this recipe works
- No Bake and No Raw Eggs: The mascarpone cream is stabilized with whipped heavy cream instead of raw eggs, and nothing needs to be baked.
- Cozy Pumpkin Spice Flavor: Pumpkin puree, brown sugar, and pumpkin pie spice give the cream a warm, seasonal flavor.
- Light and Fluffy Cream: Whipping cold heavy cream into the mascarpone keeps the filling airy and smooth, never heavy.
- Perfect Make Ahead Dessert: It needs at least 4 hours in the fridge, so it is ideal to prepare a day before your holiday.
- Easy to Serve a Crowd: A 9x13-inch dish makes about 10 generous slices.
Ingredients
Before starting, measure and prepare your ingredients so the assembly goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The pumpkin mascarpone cream
Mascarpone Cheese: The rich, creamy base of tiramisu. Use it cold, straight from the fridge.
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
Granulated Sugar and Brown Sugar: Sweeten the cream. Brown sugar adds a subtle caramel note that pairs perfectly with pumpkin.
Pumpkin Pie Spice: A warm blend of cinnamon, ginger, nutmeg, and cloves.
Kosher Salt: Balances the sweetness and enhances the pumpkin flavor.
Vanilla Extract: Rounds out the flavor of the cream.
Heavy Cream: Must be cold, with at least 32% fat, so it whips up and makes the filling thick and fluffy.
The layers
Ladyfingers: Crisp Italian savoiardi cookies that soften into cake-like layers after soaking.
Espresso or Strong Coffee: Cooled before dipping. It adds the classic tiramisu coffee flavor.
Cocoa Powder: Dusted generously over the top just before serving.
Step by Step Instructions
Make the pumpkin mascarpone cream
1. Brew the Coffee: Brew the espresso or strong coffee and let it cool while you make the cream.
2. Mix the Base: In a large mixing bowl, beat the mascarpone, brown sugar, granulated sugar, salt, and pumpkin pie spice with an electric hand mixer until well combined.
3. Add the Pumpkin: Add the pumpkin puree and vanilla extract and mix until smooth.
4. Whip: Add the cold heavy cream and beat for 3 to 4 minutes, until the filling is thick and fluffy.
Assemble the tiramisu
5. First Layer: Dip each ladyfinger into the cooled coffee for just 1 to 2 seconds and arrange them in an even layer in a 9x13-inch dish.
6. Cream and Second Layer: Spread half of the pumpkin cream over the ladyfingers and smooth it with a spatula. Top with another layer of dipped ladyfingers.
7. Pipe: Transfer the remaining cream to a piping bag fitted with a star tip and pipe dollops all over the top.
8. Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, so the ladyfingers soften.
9. Dust and Serve: Just before serving, generously dust the top with cocoa powder.
Expert Tips
- Quick Dip Only: Dip the ladyfingers for no more than 1 to 2 seconds. They keep absorbing moisture from the cream as the tiramisu chills.
- Cool the Coffee: Hot coffee makes the ladyfingers fall apart and can melt the cream.
- Cold Cream and Mascarpone: Cold dairy whips up thicker and holds its shape better.
- Don't Overmix the Mascarpone: Mix just until smooth and thick. Overbeating mascarpone can make it grainy.
- Dust the Cocoa Last: Add the cocoa powder right before serving so it stays dry and velvety.
Troubleshooting
Why is my pumpkin tiramisu runny?
The cream was not whipped long enough, or the dairy was too warm. Use cold mascarpone and heavy cream, whip until thick, and chill the tiramisu for at least 4 hours.
Why are my ladyfingers soggy?
They were soaked too long in the coffee. A quick 1 to 2 second dip is all they need.
Why is my mascarpone cream grainy?
Mascarpone can turn grainy when it is overmixed. Beat it only until the ingredients are combined and smooth, then add the cream.
Frequently Asked Questions
No. Pumpkin tiramisu is a no-bake dessert. It sets in the fridge for at least 4 hours while the ladyfingers soften into a cake-like texture.
Chill it for at least 4 hours, or overnight for the best texture. Overnight chilling lets the ladyfingers fully soften and the pumpkin spice flavor deepen.
Yes. Dip the ladyfingers in chai tea, warm milk with a little vanilla, or apple cider instead of coffee.
Storing
Store this tiramisu in the fridge (since it contains dairy), covered tightly with plastic wrap, for up to 4 days. I like eating this the day after.
Freezing
Freezing this tiramisu is very easy. Simply transfer the tiramisu into an airtight, freezer-friendly container and freeze it for up to 2 months. I suggest freezing it without the cocoa powder on top.
To thaw, place it in the fridge overnight.
Make it in advance
Make this tiramisu in advance by prepping the mascarpone cream 1-2 days ahead, storing it in an airtight container in the fridge, and layer the tiramisu a few hours before serving.
Another way to make it in advance is to make it completely 1-2 days ahead and top it with cocoa powder before serving.
Substitutions
Coffee: Swap the coffee for chai tea or warm milk for a kid-friendly, caffeine-free version.
Pumpkin Pie Spice: Use 1 teaspoon of cinnamon, ½ teaspoon of ginger, and ¼ teaspoon each of nutmeg and cloves.
Mascarpone: Use full-fat cream cheese softened to room temperature for a tangier cream.
Gluten Free: Use gluten-free ladyfingers.
Variations
Boozy: Add 2 tablespoons of coffee liqueur, dark rum, or bourbon to the coffee.
Crunchy: Sprinkle crushed gingersnaps or Biscoff cookies between the layers.
Caramel: Drizzle salted caramel sauce over the top before serving.
Nutty: Scatter toasted chopped pecans over the cocoa powder.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Electric hand mixer
- Shallow dish for dipping
- Piping bag with a star tip
- Fine mesh sieve for dusting
More Tiramisu Recipes
For more tiramisu flavors, try my lemon tiramisu with lemon curd, strawberry tiramisu, and tiramisu cake!
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📖 Recipe
Creamy Pumpkin Tiramisu (w/ Pumpkin Spice)
Ingredients
- 16 oz Mascarpone cheese
- 1 teaspoon Vanilla extract
- ½ cup Pumpkin puree
- ⅔ cup Granulated sugar
- ⅓ cup Brown sugar
- 2 teaspoon Pumpkin pie spice
- ¼ teaspoon Kosher salt
- 2 cup Heavy cream cold
- 28 Ladyfingers
- 2 cups Coffee espresso, or strong coffee
Instructions
Make the pumpkin mascarpone cream
- Brew the Coffee: Brew the espresso or strong coffee and let it cool while you make the cream.
- Mix the Base: In a large mixing bowl, beat the mascarpone, brown sugar, granulated sugar, salt, and pumpkin pie spice with an electric hand mixer until well combined.
- Add the Pumpkin: Add the pumpkin puree and vanilla extract and mix until smooth.
- Whip: Add the cold heavy cream and beat for 3 to 4 minutes, until the filling is thick and fluffy.
Assemble the tiramisu
- First Layer: Dip each ladyfinger into the cooled coffee for just 1 to 2 seconds and arrange them in an even layer in a 9x13-inch dish.
- Cream and Second Layer: Spread half of the pumpkin cream over the ladyfingers and smooth it with a spatula. Top with another layer of dipped ladyfingers.
- Pipe: Transfer the remaining cream to a piping bag fitted with a star tip and pipe dollops all over the top.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, so the ladyfingers soften.
- Dust and Serve: Just before serving, generously dust the top with cocoa powder.
Notes
- Quick Dip: Dip the ladyfingers for only 1 to 2 seconds so they don't turn soggy.
- Cool the Coffee: Use cooled coffee so the ladyfingers hold their shape.
- Cold Dairy: Use cold mascarpone and heavy cream so the filling whips up thick and fluffy.
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Chill Time: Chill for at least 4 hours, or overnight for the best texture.
- Cocoa Last: Dust with cocoa powder right before serving.
- Storage: Keep covered in the fridge for up to 4 days.
Brittney T says
Made this for thanksgiving, so easy and delicious! Even my husband who doesn’t care for pumpkin enjoyed it. For the nutrition - is that per serving or for the entire thing?