Pumpkin Spice Tiramisu is a cozy, flavorful twist on the classic Italian dessert, blending the rich creaminess of mascarpone with the warm, comforting spices of autumn. It replaces the espresso-forward notes of traditional tiramisu with a sweet, spiced pumpkin filling layered between coffee-soaked ladyfingers, creating the ultimate no-bake fall dessert. Ideal for Thanksgiving, Halloween, or any cool-weather celebration, this treat combines the best of creamy indulgence and seasonal spice in every bite.
The history of Pumpkin Spice Tiramisu draws inspiration from two beloved traditions—Italy’s famous tiramisu, a dessert created in the 1960s in the Veneto region, and North America’s obsession with pumpkin spice, which has become a seasonal staple largely due to the popularity of pumpkin spice lattes and pies. The original tiramisu was known for its layers of espresso-drenched ladyfingers, mascarpone, and cocoa. Over time, creative bakers adapted the recipe with various flavor profiles, including fruits, chocolates, and in this case, pumpkin spice. This hybrid dessert bridges cultures and seasons by combining tiramisu’s signature creamy layers and ladyfingers with the nostalgic taste of pumpkin pie.
Ingredients Breakdown
- 1 cup (240ml) heavy whipping cream, cold
- 1/3 cup (40g) powdered sugar
- 8 oz (226g) mascarpone cheese, cool but not cold
- 1/2 cup (120g) pumpkin purée (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1–2 tbsp maple syrup or brown sugar (optional, for sweetness)
- 24–30 ladyfinger biscuits (savoiardi)
- 1 cup (240ml) strong brewed coffee or espresso, cooled
- 2–3 tbsp coffee liqueur (optional)
- Unsweetened cocoa powder and ground cinnamon, for dusting
- Optional toppings: whipped cream, crushed pecans, shaved white chocolate
Step-by-Step Recipe:
Brew and cool your coffee or espresso and stir in the coffee liqueur, if using. Set aside. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form, being careful not to overmix. In another bowl, combine the mascarpone, pumpkin purée, vanilla extract, pumpkin pie spice, and optional sweetener. Gently fold the whipped cream into the pumpkin mascarpone mixture until smooth and fully incorporated. Quickly dip the ladyfingers into the coffee mixture, one at a time, just enough to soak without getting soggy. Line the bottom of a 9×9 inch (or similar) dish with the dipped ladyfingers. Spread half of the pumpkin mascarpone mixture over the ladyfingers and smooth into an even layer. Repeat with another layer of dipped ladyfingers followed by the remaining cream mixture. Cover the tiramisu and refrigerate for at least 6 hours, or overnight for best results. Before serving, dust the top with cocoa powder and cinnamon using a fine sieve. Add extra toppings like whipped cream or nuts if desired.
Tips for the Perfect Pumpkin Spice Tiramisu
Use full-fat mascarpone for the creamiest texture and best flavor. Don’t over-soak the ladyfingers; a quick dip in the coffee will prevent them from becoming mushy. For a more intense coffee flavor, add an extra tablespoon of coffee liqueur or use espresso. Let the dessert chill overnight if possible—the flavors will deepen and the texture will become more unified. Use pure pumpkin purée, not pie filling, for better flavor control. If your mascarpone mixture looks too soft, chill it for 10–15 minutes before layering. For individual servings, layer the ingredients in mason jars or dessert cups for an elegant presentation.
Variations and Customizations
Swap the pumpkin purée with sweet potato purée for a different fall twist. Add a layer of crushed ginger snaps or graham crackers for a spiced crunch. Incorporate a splash of bourbon or dark rum for a boozy dessert. Replace the coffee with chai tea concentrate for a chai-spiced tiramisu. Add finely chopped candied pecans between layers for extra texture. For a dairy-free version, use coconut cream and vegan cream cheese. For a gluten-free version, use gluten-free ladyfingers or sponge cake.
Health Considerations and Nutritional Value
While Pumpkin Spice Tiramisu is a decadent dessert, some adjustments can make it more health-conscious. Use light mascarpone or whipped Greek yogurt to reduce fat content. Replace some or all of the sugar with a natural sweetener like maple syrup or stevia. Opt for whole-grain or gluten-free ladyfingers to increase fiber or accommodate dietary needs. Though it’s still a treat, a serving of this tiramisu typically contains calcium from the cream and mascarpone, along with vitamin A from the pumpkin purée. Moderation is key, but a few small tweaks can make it a more balanced indulgence.
FAQ
Can I make Pumpkin Spice Tiramisu ahead of time? Yes, it’s best made a day in advance to allow the flavors to meld and the layers to firm up.
How long does it keep in the fridge? Store it covered for up to 3–4 days in the refrigerator.
Can I freeze it? Yes, tightly wrap the dish and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Is there a substitute for mascarpone? You can use full-fat cream cheese or a blend of cream cheese and sour cream, though the texture and flavor will differ slightly.
Can I make it alcohol-free? Absolutely—just omit the coffee liqueur and use plain brewed coffee or a pumpkin spice-flavored coffee if desired.
What if I don’t have pumpkin pie spice? You can make your own with a mix of cinnamon, nutmeg, ginger, and cloves.
Pumpkin Spice Tiramisu
Ingredients
Filling
- 2 large egg yolks at room temperature
- 1 large whole egg at room temperature
- 1/3 cup granulated sugar
- 3/4 cup cold heavy cream whipping cream
- 1/2 lb 227g mascarpone cheese, slightly softened
- 1 tablespoon pumpkin spice flavoring or pumpkin spice seasoning mix
- 1/2 cup pumpkin purée
Assembly
- 1 cup strong brewed coffee or espresso cooled
- 2 tablespoons granulated sugar
- 1/4 teaspoon pumpkin spice flavoring or pumpkin spice seasoning mix
- 2 packs ladyfingers amount may vary depending on the size of your serving dish
- 2 tablespoons cocoa powder
- 1/4 teaspoon pumpkin spice seasoning
Instructions
Filling
- In a heatproof bowl, combine the 2 large egg yolks, 1 whole large egg, and ⅓ cup granulated sugar. Whisk together until blended. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Continuously whisk the mixture as it cooks until it thickens and feels hot to the touch, about 10 minutes. Remove from heat and let cool to room temperature. In a separate large bowl or stand mixer, whip ¾ cup heavy cream to stiff peaks, then refrigerate until ready to use. In another bowl, mash ½ lb mascarpone cheese until smooth. Gradually whisk the cooled egg mixture into the mascarpone until fully combined, being careful not to overwhisk to avoid a runny texture. Add 1 tablespoon pumpkin spice flavoring and ½ cup pumpkin purée, mixing until incorporated. Finally, gently fold the whipped cream into the mascarpone mixture until smooth and well combined.
Assembly
- In a wide, shallow dish, mix together 1 cup strong brewed coffee or espresso, 2 tablespoons granulated sugar, and ¼ teaspoon pumpkin spice flavor until the sugar dissolves. Dip ladyfingers one at a time into the coffee mixture and arrange a single layer in your serving dish. Spread half of the pumpkin mascarpone filling evenly over the ladyfingers, reaching the edges. Repeat with another layer of soaked ladyfingers, then top with the remaining filling, smoothing the surface. Cover and refrigerate the tiramisu for at least 8 hours or overnight to allow it to set properly. Before serving, cut mini pumpkin shapes from parchment paper and place them on top of the tiramisu. Dust generously with 2 tablespoons cocoa powder and a pinch of pumpkin spice seasoning. Carefully lift the parchment pumpkin cutouts using a toothpick to reveal pumpkin-shaped patterns beneath. Serve by scooping or slicing.