Pumpkin Spice Tiramisu

Pumpkin Spice Tiramisu is a fun fall twist on the classic Italian dessert.

It is creamy, rich, lightly spiced, and packed with pumpkin flavor.

It looks fancy, but it is very easy to make.

Since there is no baking, it is perfect for holidays, family dinners, or whenever you want a cozy dessert without much work.

Servings: 9
Prep Time: 30 minutes
Chill Time: 6 hours (or overnight)
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes

Why I Love This Recipe

Every fall, I start looking for desserts that feel warm and cozy without spending hours in the kitchen. The first time I mixed pumpkin into my favorite tiramisu recipe, I wasn’t sure how it would turn out. After one bite, I knew it would become a yearly tradition.

The pumpkin makes the filling extra creamy while the warm spices blend perfectly with the coffee. Every layer is soft, rich, and full of flavor. It tastes even better the next day, making it one of my favorite make-ahead desserts.

What I love most:

No baking needed.
Great for holiday gatherings.
The pumpkin and coffee flavors work perfectly together.
It looks beautiful with very little effort.
It tastes even better after chilling overnight.

What You’ll Need

Ingredients

8 ounces (226 g) mascarpone cheese, softened
1 cup (240 ml) heavy whipping cream, cold
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
1 cup (245 g) pumpkin puree
2 teaspoons pumpkin pie spice
24 ladyfingers
1½ cups (360 ml) cooled strong brewed espresso or coffee
2 tablespoons maple syrup
2 tablespoons unsweetened cocoa powder
½ teaspoon pumpkin pie spice for topping

Tools

8×8-inch baking dish
Large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Shallow bowl
Fine mesh sieve
Measuring cups
Measuring spoons

Pro Tips

Chill the mascarpone before using, but let it soften for about 15 minutes so it mixes smoothly.
Dip each ladyfinger quickly. If they soak too long, they become mushy.
Chill overnight for the best flavor and clean slices.
Dust the cocoa powder right before serving for the freshest look.
Use pure pumpkin puree, not pumpkin pie filling.

Substitutions and Variations

Use strong brewed coffee instead of espresso.
Replace maple syrup with honey.
Add a splash of coffee liqueur for an adult version.
Use cinnamon with nutmeg if pumpkin pie spice is unavailable.
Add chopped toasted pecans between the layers for crunch.

Make Ahead Tips

Assemble up to 24 hours ahead.
Keep covered in the refrigerator.
Add the cocoa powder just before serving.

Why This Recipe Works (Quick Science)

Pumpkin puree adds moisture and natural body to the filling. Mascarpone gives the dessert a rich and smooth texture because of its high fat content. Whipped heavy cream traps tiny air bubbles, making the filling light and fluffy. The ladyfingers soak up coffee quickly while still keeping enough structure to create beautiful layers after chilling.

Recipe

Step 1: Make the Pumpkin Filling

In a large mixing bowl, beat 8 ounces softened mascarpone cheese with ½ cup powdered sugar until smooth. Pour in 1 cup cold heavy whipping cream and beat until thick. Add 1 teaspoon vanilla extract, 1 cup pumpkin puree, and 2 teaspoons pumpkin pie spice. Mix until everything is fully blended and creamy.

Step 2: Prepare the Coffee

In a shallow bowl, stir together 1½ cups cooled brewed espresso and 2 tablespoons maple syrup until combined.

Step 3: Build the First Layer

Quickly dip 12 ladyfingers into the coffee mixture, one at a time, for about one second each. Arrange them in the bottom of the 8×8-inch baking dish. Spread half of the pumpkin mascarpone filling evenly over the ladyfingers.

Step 4: Add the Second Layer

Dip the remaining 12 ladyfingers into the coffee mixture and place them over the filling. Spread the remaining pumpkin mascarpone mixture evenly across the top.

Step 5: Chill

Cover the dish tightly and refrigerate for at least 6 hours or overnight.

Step 6: Finish and Serve

Remove the chilled tiramisu from the refrigerator. Dust the top with 2 tablespoons unsweetened cocoa powder and ½ teaspoon pumpkin pie spice using a fine mesh sieve. Slice and serve.

Macros Information

Per Serving (Approximate)

Calories: 365
Protein: 6g
Carbohydrates: 29g
Fat: 25g
Saturated Fat: 15g
Fiber: 2g
Sugar: 14g
Sodium: 95mg

Common Mistakes

Letting the ladyfingers soak too long.
Using warm espresso instead of cooled coffee.
Overmixing the whipped cream until grainy.
Skipping the chilling time.
Using pumpkin pie filling instead of pumpkin puree.

What to Serve With

Hot coffee
Pumpkin spice latte
Chai tea
Vanilla ice cream
Fresh whipped cream
Fresh berries

Leftovers and Storage

Cover tightly and refrigerate for up to 4 days.
Do not leave at room temperature for more than 2 hours.
Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQ

Q: Can I make this ahead of time?

A: Yes. It actually tastes even better after chilling overnight.

Q: Can I use regular coffee?

A: Yes. Strong brewed coffee works very well.

Q: Can I freeze Pumpkin Spice Tiramisu?

A: Yes. Wrap it tightly and freeze for up to one month.

Q: Why did my tiramisu turn soggy?

A: The ladyfingers stayed in the coffee too long. A quick dip is enough.

Q: Can I use pumpkin pie filling?

A: No. Pumpkin pie filling already contains sugar and spices that change the texture and flavor.

Final Thoughts

Pumpkin Spice Tiramisu is one of those desserts that feels special without being difficult. The creamy pumpkin filling, soft coffee-soaked ladyfingers, and light cocoa topping come together into a dessert that is rich, cozy, and perfect for fall. Make it ahead, let the flavors come together overnight, and enjoy every creamy bite. If you make this recipe, share how it turned out and any fun twists you added.