If you adore the classic Italian dessert with a fall twist, you’re going to fall head over heels for this Pumpkin Tiramisu Recipe. It’s a luscious, creamy treat bursting with cozy pumpkin flavor, warm spices, and the perfect hint of coffee-soaked ladyfingers. Whether you’re entertaining guests or treating yourself, this dessert brings seasonal magic and silky indulgence all in one unforgettable bite. Trust me, once you try this Pumpkin Tiramisu Recipe, it’ll become your go-to for festive gatherings and anytime you need a dessert hug.
Ingredients You’ll Need
The beauty of this Pumpkin Tiramisu Recipe is how few, yet essential the ingredients are. Each one plays a starring role, from the creamy mascarpone that gives the dessert its rich texture, to the pumpkin puree and pumpkin pie spice that create that unmistakable autumnal flavor. The espresso and maple syrup add depth, while the ladyfinger cookies bring that classic delicate crunch.
- Mascarpone cheese: Provides the signature creamy, velvety base that’s key to any tiramisu.
- Heavy cream: Whipped to soft peaks, it lightens the mascarpone for a fluffy texture.
- Canned pumpkin puree: Adds the earthy sweetness and gorgeous orange hue perfect for fall.
- Powdered sugar: Sweetens the cream mixture subtly without graininess.
- Pumpkin pie spice: Infuses every spoonful with warming cinnamon, nutmeg, and clove notes.
- Vanilla extract: Enhances the overall flavor with a gentle aromatic touch.
- Espresso or strong coffee: Gives the classic tiramisu coffee kick with a robust base.
- Maple syrup: A natural sweetener that pairs beautifully with pumpkin and coffee.
- Ladyfinger cookies (Savoiardi): The delicate, airy biscuits soak up the coffee mix perfectly without falling apart.
- Unsweetened cocoa powder: Sprinkled on top for a rich, slightly bitter contrast to the sweet cream.
How to Make Pumpkin Tiramisu Recipe
Step 1: Chill and Whip the Cream
Start by chilling your mixing bowl and beaters in the fridge for about 10 minutes. This little trick makes whipping the heavy cream into soft peaks much easier and faster, giving you that perfectly fluffy texture that makes the dessert so dreamy.
Step 2: Prepare the Pumpkin Mascarpone Mixture
In a separate bowl, blend mascarpone cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth and evenly combined. This mixture is where the dessert’s rich pumpkin flavor really shines, balanced by the gentle sweetness and spices.
Step 3: Fold in the Whipped Cream
Gently fold the whipped cream into the pumpkin mascarpone mixture. Take your time here to keep the airy lightness intact—this will create that luscious, cloud-like filling that makes every bite melt in your mouth.
Step 4: Prepare the Coffee Soak
Mix your espresso or strong coffee with maple syrup in a shallow bowl. The coffee gives the tiramisu its characteristic depth, while the maple syrup adds a cozy sweetness that perfectly complements the pumpkin spices.
Step 5: Build the Layers
Quickly dip each ladyfinger into the coffee-maple mixture—just a quick dunk to avoid sogginess—and place them in a single layer at the bottom of an 8×8-inch dish. This coffee-soaked base creates the perfect foundation for the creamy layers above.
Step 6: Add the Pumpkin Cream Layers
Spread half of the pumpkin mascarpone cream evenly over the ladyfinger base. Then, repeat the dipping and layering with the remaining ladyfingers, and finish by spreading the rest of the cream mixture on top. This layering captures the beautiful contrast of textures and flavors.
Step 7: Chill and Set
Cover your tiramisu and refrigerate for at least 6 hours or, even better, overnight. This resting period allows all the flavors to meld together and the textures to set beautifully. The anticipation is totally worth it.
Step 8: Finish with Cocoa Powder
Just before serving, dust the top generously with unsweetened cocoa powder. This final touch adds a subtle bitterness that perfectly balances the sweet, creamy pumpkin layers and gives that classic tiramisu look.
How to Serve Pumpkin Tiramisu Recipe
Garnishes
To elevate your Pumpkin Tiramisu Recipe, consider garnishing with a sprinkle of toasted pecans or a few whole cloves for a rustic, festive flair. Freshly grated nutmeg on top adds another aromatic layer. Even a drizzle of caramel sauce pairs wonderfully here without overpowering the subtle pumpkin essence.
Side Dishes
This tiramisu stands beautifully on its own, but if you want to serve it alongside something else, think light and fresh. A crisp apple or pear salad with a tangy vinaigrette can cut through the richness. Alternatively, a cup of spiced chai or a glass of dessert wine complements this cozy dessert perfectly.
Creative Ways to Present
For a show-stopping presentation, assemble your Pumpkin Tiramisu Recipe in individual glass jars for a charming, portion-controlled treat. You can also layer it in pretty trifle bowls with extra layers of whipped cream and pumpkin seeds for texture. Serve it in clear glasses so your guests can admire the beautiful layered effect before digging in!
Make Ahead and Storage
Storing Leftovers
Once prepared, store your Pumpkin Tiramisu Recipe covered in the refrigerator. It will keep well for up to 3 days while maintaining its creamy texture and vibrant flavors. Make sure to keep it well wrapped to prevent the cocoa powder on top from absorbing fridge odors.
Freezing
If you need to make the tiramisu ahead of time, it freezes nicely. Cover tightly with plastic wrap and then aluminum foil to avoid freezer burn. When you’re ready to serve, thaw it overnight in the refrigerator to retain the best texture and flavor—do not thaw at room temperature to avoid soggy layers.
Reheating
Tiramisu is best enjoyed chilled, so reheating is not recommended. If you prefer it slightly less cold, let it sit at room temperature for 15 to 20 minutes before serving. This allows the flavors to bloom without sacrificing that luscious creamy consistency you’re after.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
You absolutely can, but fresh pumpkin needs to be cooked and pureed until smooth first. It’s important to remove excess moisture to keep the creamy texture intact in the tiramisu.
Is there a non-alcoholic version of this Pumpkin Tiramisu Recipe?
Yes! This recipe doesn’t rely on alcohol at all, so it’s perfect as is for a non-alcoholic, family-friendly dessert that still captures all the classic tiramisu charm with a pumpkin twist.
Can I substitute mascarpone cheese?
While mascarpone is traditional and ideal for its rich texture, you can substitute it with cream cheese mixed with a bit of heavy cream to lighten it. The flavor will be slightly different but still delicious.
How long can I let the tiramisu chill before serving?
The dessert needs at least 6 hours to set, but overnight chilling is best. This allows the flavors to fully meld and the ladyfingers to soften perfectly without becoming mushy.
Can I make this Pumpkin Tiramisu Recipe gluten-free?
Definitely! Just use gluten-free ladyfinger cookies or another gluten-free sponge biscuit to keep the layers intact. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Pumpkin Tiramisu Recipe is one of those truly special desserts that feels cozy, elegant, and surprisingly simple all at once. It’s perfect for sharing at holiday gatherings or whenever you want to indulge in something creamy, spiced, and utterly comforting. I can’t encourage you enough to make it for your next celebration—it’s a guaranteed crowd-pleaser and a new fall favorite! Enjoy every layer of this seasonal delight.
Print
Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Description
This Pumpkin Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers and a luscious pumpkin-spiced mascarpone cream. Perfect for fall gatherings or anytime you crave a cozy, creamy treat with a seasonal flair.
Ingredients
Pumpkin Mascarpone Cream
- 1 cup (8 oz) mascarpone cheese
- 1 cup heavy cream
- 3/4 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Other Ingredients
- 1 cup espresso or strong coffee
- 2 tablespoons maple syrup
- 24 ladyfinger cookies (Savoiardi)
- 1 tablespoon unsweetened cocoa powder
Instructions
- Chill Equipment: Chill the mixing bowl and beaters in the refrigerator for 10 minutes before use to help achieve firmer whipped cream.
- Whip Cream: In the chilled bowl, beat the heavy cream using an electric mixer until soft peaks form. Set aside carefully to maintain the texture.
- Prepare Pumpkin Mixture: In a separate bowl, combine the mascarpone cheese, canned pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix thoroughly until smooth and homogenous.
- Fold Cream into Pumpkin Mixture: Gently fold the whipped cream into the pumpkin mascarpone mixture until fully incorporated, taking care not to deflate the cream.
- Mix Coffee Dipping Liquid: In a shallow bowl, stir together the espresso or strong coffee with the maple syrup to create a flavorful soaking liquid.
- Dip Ladyfingers: Quickly dip each ladyfinger cookie into the coffee and maple syrup mixture. Do this swiftly to prevent them from becoming too soggy.
- First Layer: Arrange half of the dipped ladyfingers in a single layer at the bottom of an 8×8 inch dish.
- Spread Pumpkin Cream: Evenly spread half of the pumpkin mascarpone cream mixture over the ladyfingers layer.
- Second Layer: Repeat the dipping and layering process with the remaining ladyfingers, then top with the remaining pumpkin mascarpone cream mixture, spreading it out evenly.
- Chill: Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to firm up.
- Serve: Just before serving, dust the top with unsweetened cocoa powder. Slice into portions and enjoy chilled.
Notes
- For best results, use freshly brewed espresso or strong coffee for dipping ladyfingers.
- Do not soak ladyfingers for too long to prevent sogginess.
- This dessert is best refrigerated overnight for optimal flavor and texture.
- You can substitute maple syrup with honey or brown sugar syrup if preferred.
- Make sure to gently fold the whipped cream into the pumpkin mixture to keep the light texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
