Pumpkin tiramisu is my cozy-weather love letter to coffee and spice, inspired by this Biscoff tiramisu technique that makes layers super dreamy. Honestly, I’m usually more of a savory breakfast kind of gal, but the first spoonful completely changed my morning plans. And I kept tweaking the spice and sweetness until it felt like the dessert version of a soft sweater. So yes, Pumpkin tiramisu has that creamy, coffee-kissed vibe we all crave, with pumpkin pie warmth in every fluffy layer.
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What Exactly Is Pumpkin Tiramisu?
Pumpkin tiramisu is a no-bake, layered dessert that mixes mascarpone cream with pumpkin puree, gentle pumpkin spice, and espresso-soaked ladyfingers. And while it tastes fancy, it’s seriously simple to build. So you get classic tiramisu texture with fall flavors that feel like a mini celebration. Plus, the chilled layers sit beautifully thanks to the way no-bake desserts stack, as explained in this guide to layering no-bake desserts. And yes, Pumpkin tiramisu totally works for holidays, potlucks, or a Sunday treat.
Ingredients Overview for Pumpkin Tiramisu
Before we start, it helps to think about balance: creamy, spiced, and just enough coffee to taste. And if you’re curious about cocoa vs chocolate for dusting or shaving on top, this cocoa powder and chocolate guide breaks it down in plain terms. So grab what you have, and swap smartly where needed. I’ll note quick substitutions to keep your Pumpkin tiramisu on track without stress.
- Mascarpone cheese – Soft, creamy, and slightly tangy. If you can’t find it, try half cream cheese and half heavy cream for a similar feel. Also, a spoon of tangy dairy like this easy homemade sour cream adds body if your mix feels loose.
- Heavy cream – This whips into soft peaks for cloud-like texture. For best tips on whipping, peek at how to whip cream so your Pumpkin tiramisu stays airy and smooth.
- Pumpkin puree – Canned pumpkin keeps things easy. If you make your own while baking pumpkin pie, that works too. Just be sure it’s not pumpkin pie filling.
- Brown sugar – This adds depth and a caramel hint. You can swap with maple syrup, but go light so your cream doesn’t thin out.
- Vanilla extract – A little rounds out the spice and coffee notes. You could add vanilla bean paste for a gentle speckled look.
- Pumpkin pie spice – Warmth from cinnamon, ginger, nutmeg, and cloves. Or mix your own. A pinch more cinnamon is lovely if you adore that bakery aroma.
- Espresso or strong coffee – Brewed and cooled. Decaf works great. And a splash of rum or coffee liqueur is optional if your crowd loves a tiny kick, similar to what I’d add in mango tiramisu.
- Ladyfingers – Crisp Savoiardi soak up the coffee and set the structure. If you only have soft ladyfingers, dip quickly so they don’t get soggy.
- Cocoa powder – For dusting the top. You can grate dark chocolate instead, and the difference is spelled out clearly in the chocolate vs cocoa tips.
- Pinch of salt – Just a little brightens everything. And it makes the spices pop.
- Optional crunch – Crushed gingersnaps or Biscoff crumbs for a gentle snap. Or try a spoonful of cookie crumbs you’d use in a cheesecake crust and sprinkle a thin layer between creams.
As you gather ingredients, it helps to plan for chill time and tidy layers, and this quick set of no-bake dessert tips keeps things easy. And with those little checks, Pumpkin tiramisu turns out silky and gorgeous every time.
Step-by-Step Instructions: How To Make Pumpkin Tiramisu
First, take a breath and clear some counter space because a calm setup really helps. And since we’ll whip cream, I like to chill both the bowl and whisk for 10 minutes, as suggested in whipping cream basics. So let’s build Pumpkin tiramisu from the bottom up, one cozy layer at a time.
- Make the pumpkin cream – In a bowl, whisk mascarpone with brown sugar, vanilla, pumpkin puree, pumpkin pie spice, and a tiny pinch of salt until smooth. Then taste and adjust spice. If you want extra-light texture, you could gently fold in a small eggless meringue for lift after reading through how to make meringue.
- Whip the cream – Beat heavy cream to soft peaks. And don’t overbeat. You want it billowy so your filling stays soft and spoonable.
- Combine – Fold the whipped cream into the pumpkin mascarpone mixture in two additions until no streaks remain. So now your Pumpkin tiramisu filling is plush and ready.
- Mix the dip – Stir cooled espresso with a splash of vanilla and optional rum or coffee liqueur. And keep it shallow for easy dipping.
- Dip and layer – Quickly dip each ladyfinger and line the bottom of your dish. Then spread on half the pumpkin cream. For neat stacking, I like the method used in tiramisu tres leches style, where every corner gets attention.
- Repeat – Add a second layer of dipped ladyfingers, then the remaining cream. And smooth the top with an offset spatula so the cocoa dusting looks clean.
- Chill – Cover and chill at least 6 hours, but overnight gives the best set. And if you love the soft, scoopable vibe, this technique reminds me of a layered no-bake trifle.
- Finish – Right before serving, dust generously with cocoa powder or microplane dark chocolate. And if you’re in a spiced mood, you can add the faintest touch of cinnamon over the cocoa, as described in the cocoa guide.
After serving, cover leftovers tightly and keep chilled for up to 3 days. And if you want guidance on longer storage, these practical notes on how to store and freeze desserts help you decide whether to freeze or simply refrigerate Pumpkin tiramisu for later.
Serving Ideas That Make It Shine
For that first slice, I like a soft cloud of lightly sweetened whipped cream and a few chocolate curls. And if the table needs a pumpkin theme, plate it with small bites like pumpkin snickerdoodle cookies and a tiny cup of espresso. So the bitterness balances the cream, and you get a smooth, comforting finish that lets Pumpkin tiramisu sparkle without being too sweet.
Tips For The Perfect Pumpkin Tiramisu
Because tiny tweaks make a real difference, I keep a short checklist while I assemble. And this quick guide to no-bake dessert tips stays open on my screen when I’m layering Pumpkin tiramisu on a busy day.
- Chill smart – Give it a full chill, at least 6 hours. And overnight makes Pumpkin tiramisu slice like a dream.
- Dip quickly – One to two seconds is enough for ladyfingers. So they stay soft but not soggy.
- Balance the spice – Taste the cream and add a pinch more cinnamon if you want bakery warmth. And keep nutmeg light so it doesn’t dominate.
- Stabilize the cream – Whip to soft peaks, not stiff, as shown in whipped cream tips. Then fold slowly for a plush finish.
- Play with crunch – A thin layer of Biscoff crumbs adds gentle crunch, similar to the texture I love in mousse cake layers.
- Garnish wisely – Dust cocoa right before serving. And a few chocolate shavings look pretty without overpowering the pumpkin.
- Scale it – Build it in small cups for portion control, following the same pattern I use in cheesecake cups.
Q&A Section
Can I make Pumpkin tiramisu in advance?
Absolutely, and it actually tastes better the next day. And I chill it overnight so the flavors mingle and the slices hold. For storing, I keep it tightly wrapped using guidance from these smart notes on storing and freezing desserts.
What if I don’t want to add alcohol to the coffee?
No problem at all. So just use vanilla or a splash of maple in the espresso, and it will still taste rich and layered. For coffee strength and cocoa dusting ideas, this handy cocoa and chocolate primer helps you pick your garnish.
Can I make it lighter?
You can fold in a bit more whipped cream for a softer set. And you could make smaller portions in cups, much like these tidy no-bake cups, which are cute for parties and make the rich profile feel lighter.
What if I don’t have ladyfingers?
As a quick fix, use layers of gingersnaps or lightly soaked sponge cake. And for ideas on how to build clean layers with swaps, this short guide to no-bake layering is super helpful for keeping structure in place.
Why You’ll Love This
This dessert hits that sweet spot between cozy and classy, and it’s surprisingly simple to make. So the spices are gentle, the cream is lush, and the coffee gives a mellow finish. Plus, it’s no-bake, which means you can focus on other dishes or just relax. For another chilled treat with layers that slice neatly, the chocolate lasagna trifle is a fun cousin to Pumpkin tiramisu for your next gathering.
More Recipe Ideas
While you’ve got coffee, cream, and spices out, it’s easy to build a little dessert spread. And these treats match the cozy mood of Pumpkin tiramisu without stealing the spotlight.
- Pumpkin spice cake – Soft crumb, warm spice, and a fluffy frosting situation.
- No-bake tres leches – Milky, tender layers that chill beautifully.
- Tiramisu tres leches – Coffee and creamy milk in one spoonable pan.
- Dubai chocolate cheesecake – Silky, chocolate-forward, and special-occasion worthy.
- Mango ice cream cheesecake – Bright, tropical creaminess with a cool finish.
Behind the Scenes
I tested the cream four times, and on round two I overbeat it, which taught me to stop at soft peaks and fold slowly. And I tried both cocoa dusting and grated chocolate, with cocoa winning by a hair for contrast. For a quick look at what I’m cooking and layering next, you can find me on Pinterest. Plus, I leaned on the gentle soaking method I learned while reading this simple guide to no-bake dessert tips, which kept my Pumpkin tiramisu neat and sliceable.
Pumpkin Tiramisu
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 8×8-inch or similar dish
- Fine mesh sieve or cocoa shaker
Ingredients
- 8 oz mascarpone cheese, softened
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 3/4 cup pumpkin puree (not pie filling)
- 1 1/4 tsp pumpkin pie spice
- 1 pinch salt
- 1 cup heavy cream, cold
- 1 cup strong brewed espresso or coffee, cooled
- 2 tbsp rum or coffee liqueur (optional)
- 24 ladyfingers (Savoiardi)
- 2 tbsp unsweetened cocoa powder, for dusting
- 2 tbsp grated dark chocolate (optional garnish)
- 1/4 cup crushed Biscoff or gingersnap cookies (optional, for crunch)
Instructions
- In a bowl, whisk mascarpone with brown sugar, vanilla, pumpkin puree, pumpkin pie spice, and a pinch of salt until smooth. Adjust spice to taste.
- In a chilled bowl, whip heavy cream to soft peaks. Do not overbeat.
- Gently fold whipped cream into the pumpkin mascarpone mixture in two additions until fully combined and fluffy.
- In a shallow dish, stir together cooled espresso, vanilla, and optional rum or liqueur.
- Quickly dip ladyfingers (1–2 seconds) and line the bottom of an 8×8 or similar dish.
- Spread half the pumpkin cream over the ladyfingers. Sprinkle optional cookie crumbs for crunch.
- Repeat with another layer of dipped ladyfingers and remaining pumpkin cream. Smooth the top.
- Cover and chill for at least 6 hours, preferably overnight, until set.
- Dust with cocoa powder and optional grated chocolate before serving. Garnish with cinnamon if desired.
