This Pumpkin Tiramisu is a cozy fall spin on classic tiramisu with espresso-dipped ladyfingers, a creamy pumpkin mascarpone filling, and warm pumpkin-spice flavor. It is the kind of no-bake dessert that feels special for Thanksgiving, Friendsgiving, or any fall gathering, but it is still easy enough to make ahead. After years of cooking for a big family, testing recipes, and learning so much from my Nonna, I can usually tell when a dessert will be a keeper. This one is always a big winner with my family and friends.
Tiramisu lovers, unite! If you are looking for more yummy tiramisu recipes, I’ve got you covered there, too. You can link here to your Best Lemon Tiramisu, your Tiramisu Poke Cake, or your Tiramisu Cupcakes. Once you start giving tiramisu the seasonal treatment, it is hard to stop, and this pumpkin version fits right in with those delicious desserts.
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Ingredient Notes
See recipe card for quantities.
Espresso: Strong brewed espresso gives this dessert its classic tiramisu flavor. Let it cool before dipping the ladyfingers so they do not turn mushy too fast. Instant espresso works well here if you do not have an espresso machine.
Mascarpone cheese: Mascarpone gives tiramisu its rich cream texture. Look for an 8-ounce tub near the specialty cheese, cream cheese, or deli cheese section at the grocery store.
Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added, which can make the resulting dessert too sweet and throw off the flavor.
Italian ladyfingers: Use crisp Savoiardi ladyfingers, not soft sponge cake-style ladyfingers. The crisp ones hold up better after a quick dip in the espresso mixture.
Step-by-Step Instructions
Step 1: Stir the cooled espresso and sugar together until dissolved.
Step 2: Beat the heavy cream, powdered sugar, and vanilla until heavy peaks form.
Step 3: Mix the mascarpone, pumpkin puree, cinnamon, nutmeg, ginger, and salt until smooth.
Step 4: Add the remaining powdered sugar and mix.
Step 4: Gently fold in the whipped cream.
Step 5: Dip the lady fingers into the espresso mixture and arrange them in the bottom of the baking dish.
Step 6: Spread ½ of the pumpkin mixture over the lady fingers. Repeat with another layer of cookies and pumpkin mixture.
Step 7: Spread remaining whipped cream over the top and sprinkle with cocoa powder to garnish if desired.
Storage and Make Ahead
Storage Directions: Store pumpkin tiramisu covered in the refrigerator for up to 3 days. Plastic wrap works well, but try not to press it directly onto the cocoa powder topping. For the cleanest look, dust with cocoa right before serving.
Freezing Directions: I do not recommend freezing this dessert. The mascarpone filling can separate once thawed, and the ladyfingers may become too soft.
Make Ahead Directions: Pumpkin tiramisu is a great make ahead dessert. Assemble it the day before serving, cover it, and refrigerate overnight. Add the cocoa powder topping right before serving for the prettiest finish.
PUMPKIN TIRAMISU RECIPE
Ingredients
For the Espresso Soak:
- 1 cup strong brewed espresso cooled
- 2 tablespoons granulated sugar
For the Pumpkin Mascarpone Cream:
- 1 cup cold heavy whipping cream
- 1 cup (½ cup + ½ cup) powdered sugar divided
- 2 teaspoons pure vanilla extract
- (1) 8-ounce tub mascarpone cheese cold
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 Pinch kosher salt
For the Assembly:
- 30 Italian ladyfingers Savoiardi
- Unsweetened cocoa powder for dusting
Instructions
- In a small bowl, stir together 1 cup cooled espresso and 2 tablespoons granulated sugar until the sugar dissolves. Set aside.
- In a large mixing bowl, beat 1 cup of cold heavy whipping cream, ½ cup of powdered sugar, and 2 teaspoons of pure vanilla extract until stiff peaks form. The whipped cream should hold its shape and look thick and smooth.
- In a separate bowl, add (1) 8-ounce tub of mascarpone cheese, 1 cup pumpkin purée, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of kosher salt. Mix gently until smooth and fully combined. Then add ½ cup powdered sugar and stir into the pumpkin mixture.
- Add ½ cup of the prepared whipped cream into the pumpkin mascarpone mixture and fold it in gently. Add the remaining whipped cream and continue folding just until combined. The mixture should be light and fluffy.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture. Do not let them sit or soak. Line the bottom of an 8 x 8-inch baking dish with the dipped ladyfingers.
- Spread half of the pumpkin mascarpone cream evenly over the ladyfingers using a spatula.
- Repeat with another layer of dipped ladyfingers, then spread the remaining mascarpone cream over the top and smooth it out evenly.
- Spread the remaining ½ cup whipped cream evenly over the top as the final layer. Cover and refrigerate for at least 6 hours, but overnight is best for the cleanest slices and best flavor.
- Right before serving, dust the top evenly with unsweetened cocoa powder. Slice and serve chilled.
Notes
Nutrition
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