Creamy Pumpkin Tiramisu with Pumpkin Spice Recipe

I’m so excited to share this Creamy Pumpkin Tiramisu with Pumpkin Spice Recipe because it’s an absolute game-changer for fall desserts! It combines the silky richness of traditional tiramisu with the cozy, warming flavors of pumpkin and pumpkin spice—you’ll find it’s the perfect seasonal twist that really warms the soul. Whether you’re throwing a holiday party or just craving a special treat after dinner, this recipe never fails to impress.

When I first tried this, I was amazed at how the pumpkin enriches the cream without overwhelming the delicate coffee-soaked ladyfingers. Plus, it’s so simple to make, and the creamy layers come together effortlessly. If you love pumpkin desserts that feel indulgent but not too heavy, you’ll love how this Creamy Pumpkin Tiramisu with Pumpkin Spice Recipe hits all the right notes.

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Ingredients You’ll Need

These ingredients work beautifully together to create that classic tiramisu texture with a pumpkin-spiced twist that’s just irresistible. I recommend grabbing the best-quality mascarpone and pumpkin puree you can find—they really make all the difference in flavor and texture.

• Mascarpone cheese: Use full-fat for the creamiest, richest filling.
• Vanilla extract: Adds warmth and depth to the cream.
• Pumpkin puree: Use canned pumpkin puree for the ideal consistency; fresh pumpkin puree can be watery.
• Granulated sugar: For balanced sweetness without overpowering flavors.
• Brown sugar: Adds a lovely caramel note complementing the pumpkin spice.
• Pumpkin pie spice: The star seasoning that brings all the pumpkin magic.
• Kosher salt: Enhances all the sweet flavors.
• Heavy cream: Make sure it’s cold—whipping it cold gives you that perfect airy creaminess.
• Ladyfingers: The sponge layer that soaks up coffee beautifully without falling apart.
• Coffee or espresso: Brewed strong and cooled, it’s the essential “soak” for the ladyfingers.

Variations

I love how versatile this Creamy Pumpkin Tiramisu with Pumpkin Spice Recipe is—feel free to customize it based on what you have or your dietary needs. I’ve played around with a few tweaks that might inspire you to make it your own.

• Dairy-Free Version: Substitute mascarpone for a cashew cream blend and use coconut cream instead of heavy cream; the result is surprisingly close!
• Spice it Up: Add a pinch of cinnamon or nutmeg on top for extra warmth, or substitute pumpkin pie spice with chai spices for a different twist.
• Alcohol Boost: If you like, add a splash of rum or amaretto to your coffee soak for that classic tiramisu feel.
• Chocolate Layer: Add a thin layer of melted dark chocolate between mascarpone layers to create a pumpkin mocha tiramisu.

How to Make Creamy Pumpkin Tiramisu with Pumpkin Spice Recipe

Step 1: Brew Your Coffee and Prepare the Mascarpone Cream

Start by making your espresso or strong coffee; it needs to be strong enough to stand up to the pumpkin cream but not bitter. Let it cool down completely to room temperature — this prevents soggy ladyfingers and keeps your tiramisu layers just right. While it’s cooling, whisk together mascarpone, sugars, salt, and pumpkin pie spice until smooth. Then stir in the pumpkin puree and finally add the cold heavy cream and whip until thick and fluffy, about 3-4 minutes.

Step 2: Assemble the Layers

Dip each ladyfinger quickly—only for about 1-2 seconds—in the cooled coffee so it absorbs liquid but doesn’t get soggy. Lay them evenly in a 13×9 inch dish to form the base layer. Spread half of your pumpkin mascarpone cream over the ladyfingers with a spatula, smoothing it out gently. Add a second layer of dipped ladyfingers on top, then pipe or spoon the remaining cream over them in dollops.

Step 3: Chill and Garnish

Cover the tiramisu with plastic wrap and let it chill in the fridge for at least 4 hours—overnight is even better. This chilling step lets the flavors meld and the ladyfingers soften to the perfect creamy texture. Right before serving, dust generously with cocoa powder for that classic tiramisu look and extra richness.

How to Serve Creamy Pumpkin Tiramisu with Pumpkin Spice Recipe

Garnishes

I typically keep it simple and classic—just a dusting of unsweetened cocoa powder. But sometimes I sprinkle a little crushed toasted pecans or drizzle a touch of maple syrup on top for extra fall vibes. You could also add some freshly grated nutmeg or pumpkin pie spice right before serving for an aromatic boost.

Side Dishes

This dessert pairs beautifully with a lightly spiced chai latte or a cup of black coffee. If you want a full autumn-themed spread, try serving alongside spiced apple cider or a small plate of roasted nuts and dried fruit for contrast.

Creative Ways to Present

For special occasions, I like to serve this tiramisu in individual glass jars or beautiful parfait glasses—it looks stunning layered and makes portion control easier. You can also pipe the cream into decorative swirls and finish with a sprinkle of edible gold dust for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. I usually enjoy leftover tiramisu within 2-3 days for the best texture and flavor.

Freezing

Freezing tiramisu is possible but can affect texture slightly. If you want to freeze it, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight before serving. I’ve found that fresh is always best, but freezing comes in handy when you have too much.

Reheating

Tiramisu is best served chilled, so reheating is generally not recommended. Instead, let it come to room temperature for about 15 minutes if too cold for your liking—this lets the flavors shine without losing that luscious texture.

FAQs

Final Thoughts

Honestly, this Creamy Pumpkin Tiramisu with Pumpkin Spice Recipe has become one of my go-to desserts every fall. It tastes fancy but is unexpected and easy enough to whip up for a casual weeknight or friends coming over. Give it a try—you’ll be amazed at how simple it is to bring those classic pumpkin flavors and creamy tiramisu textures together into one unforgettable dessert. I promise, once you make this, it’ll be a seasonal favorite that everyone asks for again and again!

Creamy Pumpkin Tiramisu with Pumpkin Spice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 107 reviews

• Author: Villerius
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 25 minutes
• Yield: 10 slices
• Category: Dessert
• Method: No-Cook
• Cuisine: American, Italian

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Description

This Creamy Pumpkin Tiramisu is a festive twist on the classic Italian dessert, combining rich mascarpone, spiced pumpkin puree, and espresso-soaked ladyfingers. Perfectly layered and chilled to creamy perfection, it offers a comforting and indulgent pumpkin spice flavor that’s ideal for autumn gatherings or special occasions.

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Ingredients

Units USM Scale 1x2x3x

Mascarpone Cream Mixture

• 15.87 oz Mascarpone cheese (room temperature)
• 1 teaspoon Vanilla extract
• 1/2 cup Pumpkin puree (preferably not fresh or well-drained)
• 2/3 cup Granulated sugar
• 1/3 cup Brown sugar
• 2 teaspoon Pumpkin pie spice
• 1/4 teaspoon Kosher salt
• 2 cups Heavy cream, cold

Assembly

• 28 Ladyfingers
• 2 cups Coffee espresso, or strong coffee (cooled)
• Cocoa powder for dusting

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Instructions

1. Prepare Coffee: Brew 2 cups of espresso or strong coffee and let it cool to room temperature. Set aside to use later for soaking the ladyfingers.
2. Mix Mascarpone Base: In a large mixing bowl, combine the mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Use an electric hand mixer to beat the ingredients until smooth and well combined.
3. Add Pumpkin Puree: Incorporate the pumpkin puree into the mascarpone mixture and mix until fully blended, ensuring an even pumpkin spice flavor throughout.
4. Whip Heavy Cream: Pour in the cold heavy cream and whip the mixture with the electric mixer on medium-high speed for 3-4 minutes until the filling thickens and forms soft peaks, creating a creamy and stable texture.
5. Soak Ladyfingers: Quickly dip each ladyfinger into the cooled coffee for 1-2 seconds, ensuring they are soaked but not soggy. Then arrange them in a single even layer in a 13 by 9 inch baking dish.
6. Layer Mascarpone Cream: Spread half of the mascarpone pumpkin cream evenly over the soaked ladyfingers using a spatula to smooth the surface.
7. Second Ladyfinger Layer: Dip the remaining ladyfingers quickly in coffee and lay them over the mascarpone layer to form a second layer.
8. Pipe Remaining Cream: Transfer the remainder of the mascarpone mixture to a piping bag fitted with a star tip. Pipe dollops evenly over the top ladyfinger layer for a decorative and creamy finish.
9. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours to allow flavors to meld and ladyfingers to soften.
10. Serve: Before serving, generously dust the top with cocoa powder. Slice into 10 portions and enjoy this creamy pumpkin-infused tiramisu dessert.

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Notes

• Use room-temperature mascarpone cheese to avoid lumps and achieve a smooth cream mixture.
• Avoid fresh pumpkin puree due to excess liquid; if using fresh, drain well to prevent a runny filling.
• Choose high-fat, full-fat mascarpone cheese for stability and richness in the dessert.
• Chilling the tiramisu for at least 3-4 hours, ideally overnight, improves texture and flavor infusion.
• Scrape down the sides of the mixing bowl frequently during preparation to ensure a uniform, lump-free cream.
• Use the highest quality ingredients possible to elevate the taste and texture of the tiramisu.

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Nutrition

• Serving Size: 1 slice (approx. 1/10 of recipe)
• Calories: 410
• Sugar: 28g
• Sodium: 70mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0.3g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 115mg