You know that dessert that magically vanishes from the table before you even get seconds? This is that dessert. Pumpkin Spice Tiramisu is a dreamy no-bake treat with all the creamy decadence of classic tiramisu, but with a cozy fall twist. We’re talking spiced pumpkin mascarpone, espresso-soaked ladyfingers, and a fluffy whipped topping dusted with cinnamon. It’s giving sweater weather, candle-lit vibes, and a whole lotta “just one more bite.”
Perfect for Thanksgiving, autumn birthdays, book clubs, or just a Tuesday night when you want to feel fancy.
Also try my Maple Chai Cheesecake Bars or Apple Cider Donut Bread Pudding if you’re feeling the fall dessert mood.
🍜 Ingredients
Pumpkin Mascarpone Layer:
- 8 oz mascarpone cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Layering:
- 1 pack (about 24) ladyfinger cookies
- 1 cup strong brewed espresso or coffee, cooled
- 2 tbsp coffee liqueur (optional)
- Ground cinnamon for dusting
🍼 Instructions
1. Make the Pumpkin Mascarpone Layer: In a large bowl, beat mascarpone, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice until smooth and fluffy.
2. Whip the Cream: In a separate chilled bowl, beat heavy cream and powdered sugar until soft peaks form.
3. Fold Together: Gently fold whipped cream into the pumpkin mascarpone mixture until combined.
4. Layer the Tiramisu: Dip ladyfingers quickly into coffee (with or without liqueur). Arrange a layer in the bottom of a 9×9″ dish.
5. Spread half of the pumpkin mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the rest of the pumpkin mixture.
6. Chill: Cover and refrigerate at least 6 hours (or overnight) to let flavors meld and layers set.
7. Serve: Before serving, dust with ground cinnamon. Slice and swoon.
🎉 Serving Tips
- Serve chilled in clear glasses for a dinner party stunner.
- Garnish with whipped cream swirls, pumpkin candies, or a cinnamon stick.
- Package in mason jars for cute gifts or make-ahead picnic treats.
🌈 Creative Variations
- Boozy Boost: Add bourbon or spiced rum to the coffee dip.
- Chocolate Twist: Dust cocoa powder on top instead of cinnamon.
- Gluten-Free: Use GF ladyfingers or soft GF cookies.
🚳️ Storage Info
- Fridge: Keeps well for up to 4 days in a covered container.
- Freezer: Freeze tightly wrapped for up to 2 weeks. Thaw in fridge overnight.
- Note: Best texture within the first 2–3 days.
Pumpkin Spice Tiramisu
Ingredients
Pumpkin Mascarpone Layer:
- 8 oz mascarpone cheese softened
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Layering:
- 1 pack about 24 ladyfinger cookies
- 1 cup strong brewed espresso or coffee cooled
- 2 tbsp coffee liqueur optional
- Ground cinnamon for dusting
Instructions
- Make the Pumpkin Mascarpone Layer: In a large bowl, beat mascarpone, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice until smooth and fluffy.
- Whip the Cream: In a separate chilled bowl, beat heavy cream and powdered sugar until soft peaks form.
- Fold Together: Gently fold whipped cream into the pumpkin mascarpone mixture until combined.
- Layer the Tiramisu: Dip ladyfingers quickly into coffee (with or without liqueur). Arrange a layer in the bottom of a 9×9″ dish.
- Spread half of the pumpkin mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the rest of the pumpkin mixture.
- Chill: Cover and refrigerate at least 6 hours (or overnight) to let flavors meld and layers set.
- Serve: Before serving, dust with ground cinnamon. Slice and swoon.
Notes
- Swap mascarpone for full-fat cream cheese in a pinch.
- Use decaf coffee for a caffeine-free version.
- Add a sprinkle of crushed gingersnaps between layers for crunch.
✨ Final Thoughts
This Pumpkin Spice Tiramisu is proof that no-bake desserts can be wildly impressive and easy to make. Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist!
