Pumpkin Spice Tiramisu takes the classic Italian dessert and gives it a cozy fall twist. Instead of making a traditional tiramisu with a plain mascarpone layer, this version adds pumpkin puree, cinnamon, ginger, nutmeg, and a little maple syrup for a creamy seasonal filling.
The ladyfingers are lightly dipped in strong coffee, then layered with the pumpkin mascarpone mixture before the whole dessert chills until soft, creamy, and easy to slice. A dusting of cocoa powder and pumpkin spice on top finishes it without making the dessert overly sweet.
It is a great make-ahead fall dessert for Thanksgiving, Halloween gatherings, autumn dinner parties, or a weekend when you want something that looks special without turning on the oven. Most of the work happens in a bowl and baking dish, so you can assemble it several hours before serving.
On this pageTable of contentsH1 · H2 · H3 heading structure60 headingsOpenClose
Quick Recipe Snapshot
| Detail | Info |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 6 hours |
| Cook Time | 0 minutes |
| Total Time | 6 hours 30 minutes |
| Servings | 9 |
| Course | Dessert |
| Method | No-bake, layered |
Why You’ll Want to Make This
- No oven required: The tiramisu sets in the refrigerator.
- Make-ahead friendly: It needs several hours to chill, making it convenient for gatherings.
- Creamy and lightly spiced: Pumpkin, mascarpone, maple syrup, and pumpkin spice give the filling a warm fall flavor.
- Coffee-soaked ladyfingers: Strong coffee adds the familiar tiramisu flavor without making the dessert taste like plain pumpkin pudding.
- Easy to assemble: The dessert is built in simple layers rather than complicated pastry steps.
- Great for fall gatherings: It can be prepared in advance and finished with cocoa and pumpkin spice just before serving.
Ingredients
For the Pumpkin Mascarpone Cream
- 8 ounces mascarpone cheese, softened
- 1 cup pumpkin puree, plain canned pumpkin
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon fine salt
For the Coffee Dip
- 1 1/2 cups strong brewed coffee or espresso, cooled completely
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For Assembly
- 24 crisp ladyfinger cookies, preferably dry Italian-style savoiardi
- 1 tablespoon unsweetened cocoa powder, for dusting
- 1/4 teaspoon pumpkin pie spice, for finishing
Ingredient Notes
Mascarpone
Mascarpone gives the filling its rich, smooth texture. Let it soften at room temperature for about 20–30 minutes before mixing so it blends more easily.
Substitution: Full-fat cream cheese can work in a pinch, but the finished dessert will taste tangier and slightly less traditional.
Pumpkin Puree
Use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would change the balance of the recipe.
Heavy Whipping Cream
Cold heavy cream is whipped separately and folded into the mascarpone mixture. This gives the filling a lighter texture.
Keep the cream refrigerated until you’re ready to whip it.
Pumpkin Pie Spice
A prepared pumpkin pie spice blend keeps the recipe simple. If you don’t have one, use a mixture of cinnamon, ginger, nutmeg, and a small amount of cloves.
Maple Syrup
Maple syrup adds sweetness and a mild caramel-like flavor that works well with pumpkin.
Ladyfingers
Use dry, crisp ladyfingers rather than soft cake-style ladyfingers. They absorb the coffee without immediately falling apart.
Coffee
Strong coffee or espresso gives the dessert its classic tiramisu character. Make sure it is completely cool before dipping the ladyfingers.
How to Make Pumpkin Spice Tiramisu
1. Prepare the Coffee Dip
Brew the coffee or espresso and let it cool completely.
Stir together:
- 1 1/2 cups cooled strong coffee
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Pour the mixture into a shallow dish wide enough for dipping the ladyfingers.
Tip: Don’t dip the cookies while the coffee is warm. Warm liquid can soften them too quickly.
2. Make the Pumpkin Mascarpone Mixture
Place the softened mascarpone in a large mixing bowl.
Add:
- pumpkin puree
- powdered sugar
- maple syrup
- vanilla
- pumpkin pie spice
- salt
Beat on medium speed until the mixture is smooth and evenly combined, about 1–2 minutes.
Scrape down the sides of the bowl if needed.
3. Whip the Cream
In a separate cold bowl, beat the heavy whipping cream until it reaches medium-stiff peaks.
The cream should hold its shape when you lift the beaters, but it should still look smooth rather than grainy.
4. Fold the Cream Into the Pumpkin Mixture
Add about one-third of the whipped cream to the pumpkin mascarpone mixture and gently fold it in.
Add the remaining whipped cream in two additions.
Fold gently with a spatula until no large streaks of whipped cream remain.
Don’t aggressively stir the mixture. Gentle folding keeps the filling light.
5. Dip the Ladyfingers
Take one ladyfinger at a time and quickly dip both sides into the cooled coffee mixture.
You only need a quick dip—about 1 second per side.
The cookie should absorb some coffee while still holding its shape.
Don’t leave the ladyfingers sitting in the coffee. They can become mushy before you finish assembling the dessert.
6. Build the First Layer
Arrange the dipped ladyfingers in a single layer in an 8-inch square baking dish.
Break a few cookies if necessary to fill small gaps.
Spread half of the pumpkin mascarpone mixture evenly over the ladyfingers.
Use a spatula to smooth the surface.
7. Add the Second Layer
Dip the remaining ladyfingers in the coffee mixture and arrange them over the pumpkin cream.
Spread the remaining pumpkin mascarpone mixture over the top.
Smooth the surface as evenly as possible.
8. Chill
Cover the dish tightly with plastic wrap or a reusable cover.
Refrigerate for at least 6 hours, preferably overnight.
This resting time allows the ladyfingers to soften and the layers to firm up.
9. Finish and Serve
Just before serving, sift the cocoa powder over the top.
Sprinkle the pumpkin pie spice evenly over the cocoa.
For cleaner slices, use a sharp knife and wipe the blade between cuts.
Recipe Tips
Dip the ladyfingers quickly
A short dip gives the cookies enough coffee flavor without turning them soggy. Crisp ladyfingers absorb liquid surprisingly fast.
Cool the coffee completely
Hot coffee can soften the cookies too quickly and may affect the texture of the mascarpone mixture.
Use room-temperature mascarpone
Cold mascarpone can leave small lumps in the filling. Let it soften before mixing.
Keep the whipping cream cold
Cold heavy cream generally whips more easily and holds its shape better.
Don’t overmix the whipped cream
Fold it gently into the pumpkin mixture. Overmixing can make the filling heavier.
Give it enough chilling time
Six hours is the minimum recommended chilling time. Overnight chilling makes the layers easier to slice and gives the flavors more time to come together.
Dust the cocoa at the end
Adding cocoa just before serving keeps the topping looking fresh instead of damp from refrigerator condensation.
Don’t oversoak the cookies
This is probably the easiest way to lose the layered texture. A quick dip is enough.
Variations & Substitutions
Make It More Spiced
Add another 1/2 teaspoon of pumpkin pie spice to the mascarpone mixture if you prefer a stronger cinnamon-and-spice flavor.
Use Cream Cheese
Replace the mascarpone with full-fat cream cheese for a tangier version. Let it soften well before mixing.
Make It Less Sweet
Reduce the powdered sugar from 1/2 cup to 1/3 cup. The maple syrup still provides some sweetness.
Add Orange Flavor
Add 1 teaspoon of finely grated orange zest to the pumpkin mascarpone mixture. Orange pairs especially well with pumpkin and warm spices.
Make It Chocolate-Pumpkin
Add a thin layer of finely chopped semisweet chocolate between the tiramisu layers.
Use Decaf Coffee
Decaf espresso or strong decaf coffee works well if you want the coffee flavor without as much caffeine.
What to Serve With Pumpkin Spice Tiramisu
This dessert is rich and creamy, so simple accompaniments work best.
- Fresh berries: Their tartness provides a nice contrast to the creamy pumpkin layer.
- Apple slices: Crisp apple pairs naturally with pumpkin spice.
- Whipped cream: Add a small dollop if you want an extra creamy presentation.
- Hot coffee: A cup of black coffee or espresso works especially well with the coffee-soaked ladyfingers.
- Chai tea: The warm spices complement the pumpkin filling.
- Vanilla ice cream: A small scoop works when serving the tiramisu as a larger dessert.
Make-Ahead, Storage & Reheating
Can I make it ahead?
Yes. This recipe is particularly convenient to make ahead because it needs at least 6 hours in the refrigerator.
For the best texture, assemble it the day before serving.
How should I store it?
Cover the baking dish tightly and refrigerate.
For the best quality, enjoy the tiramisu within 3 days.
Can I freeze it?
Freezing is possible, although the texture of the mascarpone and whipped cream layer may become slightly different after thawing.
If you do freeze it, cover it tightly and freeze for up to 1 month.
Thaw it in the refrigerator before serving.
Does it need reheating?
No. Pumpkin Spice Tiramisu is served cold or slightly chilled.
When should I add the cocoa?
For the cleanest appearance, add the cocoa and pumpkin spice shortly before serving.
Pumpkin Spice Tiramisu
Cuisine: Italian-InspiredDifficulty: Medium9
servings30
minutes280
kcal6
hours30
minutesCoffee-dipped ladyfingers layered with a creamy pumpkin mascarpone filling, chilled until soft and sliceable — a no-bake fall twist on classic tiramisu.
Ingredients
8 ounces mascarpone cheese, softened
1 cup pumpkin puree, plain canned pumpkin
1 cup heavy whipping cream, cold
½ cup powdered sugar
¼ cup pure maple syrup
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
¼ teaspoon fine salt
1½ cups strong brewed coffee or espresso, cooled completely
2 tablespoons granulated sugar
1 teaspoon vanilla extract (for coffee dip)
24 crisp ladyfinger cookies, preferably dry Italian-style savoiardi
1 tablespoon unsweetened cocoa powder, for dusting
¼ teaspoon pumpkin pie spice, for finishing
Directions
- Stir cooled coffee with sugar and vanilla. Pour into a shallow dish for dipping.
- Beat softened mascarpone with pumpkin puree, powdered sugar, maple syrup, vanilla, pumpkin pie spice, and salt until smooth.
- Whip cold heavy cream to medium-stiff peaks in a separate bowl.
- Fold the whipped cream into the pumpkin mascarpone mixture in three additions, gently, until no streaks remain.
- Quickly dip each ladyfinger into the coffee mixture, about 1 second per side.
- Arrange half the dipped ladyfingers in a single layer in an 8-inch square dish. Spread half the pumpkin mascarpone mixture on top.
- Dip and layer the remaining ladyfingers, then spread the rest of the pumpkin mascarpone mixture over them, smoothing evenly.
- Cover tightly and refrigerate at least 6 hours, preferably overnight.
- Just before serving, sift cocoa powder over the top, then sprinkle with pumpkin pie spice. Slice with a sharp knife, wiping the blade between cuts.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s better to use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, so substituting it would change the sweetness and spice balance.
Can I make Pumpkin Spice Tiramisu the night before?
Yes. In fact, overnight chilling works very well. The ladyfingers have time to soften and the pumpkin mascarpone layer has time to firm up.
Can I use cream cheese instead of mascarpone?
Yes. Use the same amount of full-fat cream cheese, but expect a slightly tangier flavor.
Can I use decaf coffee?
Yes. Decaf coffee or decaf espresso works without changing the basic recipe.
Why are my ladyfingers soggy?
They were probably dipped for too long. Dry ladyfingers absorb liquid quickly, so a very short dip is enough.
Can I make this without coffee?
Yes. You can replace the coffee with strong chai tea or milk mixed with a little vanilla. The flavor will be different from traditional tiramisu, but the pumpkin filling still works well.
How long does Pumpkin Spice Tiramisu need to chill?
Chill it for at least 6 hours. Overnight is even better if you have the time.
Can I make individual servings?
Yes. Assemble the layers in small glasses or dessert cups. Break the ladyfingers into pieces to fit the containers and layer them with the pumpkin mascarpone cream.
