There’s something magical about tiramisu—the way those delicate ladyfingers melt into clouds of mascarpone, the bittersweet kiss of espresso, the dusting of cocoa that feels like the first snowfall of dessert season. But what if we took that magic and wrapped it in the warmth of autumn? Enter pumpkin tiramisu, where the familiar meets the unexpected in the best possible way.
Imagine this: layers of coffee-kissed cookies nestled between a velvety pumpkin-spiced mascarpone cream so lush it practically whispers “hello, fall.” It’s the dessert equivalent of your favorite sweater—comforting, a little indulgent, and perfect for sharing (or not, no judgment here). Whether you’re hosting Thanksgiving or just treating yourself on a crisp evening, this recipe is your ticket to dessert nirvana.
Why This Recipe Works
- Autumn’s embrace: Pumpkin puree and warm spices weave through the classic tiramisu like a golden thread, adding depth without overpowering.
- No oven required: Just layer, chill, and let time work its magic—ideal for when your kitchen is already overrun with holiday chaos.
- Better with age: Like a good story, this dessert improves overnight as the flavors meld into something greater than the sum of its parts.
Essential Ingredients & Tools
Ingredients for the Pumpkin Mascarpone Filling
- 1½ cups pumpkin puree – The soul of the dish, bringing earthy sweetness and moisture. Canned works beautifully, but if you’ve roasted your own, even better.
- 16 oz mascarpone cheese – Luxuriously creamy, the Italian cousin of cream cheese but with more finesse. If you’re in a pinch, cream cheese can step in, but expect a tangier vibe.
- ¾ cup powdered sugar – Dissolves like a dream, ensuring no gritty surprises. Adjust to taste—some like it sweeter, some like to let the pumpkin shine.
- 1 tsp vanilla extract – The secret handshake that ties everything together. Splurge on the good stuff if you can.
- 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger – The spice trio that smells like fall in a jar. Pre-mixed pumpkin spice works too, but blending your own lets you play with the ratios.
- 3 large egg yolks – Richness incarnate. If raw eggs give you pause, pasteurized yolks are your friend.
Ingredients for the Coffee Layer
- 1½ cups strong brewed espresso or coffee – Cooled to room temp. This is the backbone of tiramisu, the bitter counterpoint to all that sweetness.
- 2 tbsp granulated sugar – Just enough to take the edge off the coffee’s bite. Skip it if you prefer your desserts less sweet.
- 24–30 ladyfinger cookies (savoiardi) – Delicate, airy, and ready to soak up all that coffee goodness. Gluten-free versions work just as well.
Ingredients for Assembly
- ½ cup heavy cream – Whipped to stiff peaks, it lightens the filling like a cloud lifting off a mountain.
- Cocoa powder or grated chocolate – The final flourish, adding a touch of elegance and a hint of bitterness to balance the sweetness.
Tools You’ll Need
- Electric mixer – For whipping cream and blending the filling into silky submission. No mixer? A whisk and elbow grease will do.
- 9×13-inch baking dish – Glass or ceramic, so you can admire those beautiful layers. A deep pie dish works in a pinch.
- Fine-mesh sieve – Because nobody wants clumpy cocoa dusting. A small tea strainer can substitute.
- Rubber spatula – Your best friend for gentle folding and scraping every last bit of filling.
Serves: 12 | Prep: 30 min | Chill: 4+ hours (overnight is golden)
How to Make Pumpkin Tiramisu
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The Filling: Where Magic Begins
In a large bowl, beat the 16 oz mascarpone cheese, ¾ cup powdered sugar, and 1 tsp vanilla extract until smooth—about 2 minutes of mixer time should do it. No lumps allowed here; we’re going for silk. Add the 3 large egg yolks one at a time, beating well after each. This is where the custard-like richness comes in. Then, with the grace of an autumn breeze, fold in the 1½ cups pumpkin puree and 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger. Stop the moment everything is united; overmixing is the enemy of fluff.
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The Whipped Cream: Light as a Leaf on the Wind
In a chilled bowl (seriously, chill it—cold tools make happy whipped cream), beat the ½ cup heavy cream to stiff peaks. Start slow to avoid a dairy explosion, then ramp up the speed as it thickens. When it holds its shape like a proud little mountain, it’s ready. Fold this into the pumpkin mixture in three gentle additions, using broad strokes to keep it airy. If the mixture feels loose, a quick 15-minute chill will firm it up.
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The Ladyfingers: A Delicate Dance with Coffee
Pour your 1½ cups cooled coffee into a shallow dish and stir in the 2 tbsp granulated sugar until dissolved. Now, the critical moment: dip each 24–30 ladyfinger cookies for 1–2 seconds per side. Think of it as a quick handshake with the coffee—enough to get acquainted, not enough to drown. Arrange them in a single layer in your dish, trimming as needed. Pro tip: Lay them out for 30 seconds after dipping to let the coffee distribute evenly.
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Layering: Building Your Edible Autumn Symphony
Spread half the pumpkin filling over the first layer of ladyfingers with an offset spatula (or the back of a spoon in a pinch). Repeat with another layer of dipped cookies and the remaining filling. For a mirror-smooth top, dip your spatula in warm water between strokes.
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The Waiting Game: Patience Rewarded
Cover the dish tightly with plastic wrap, pressing it right onto the surface to ward off any skin formation. Tuck it into the fridge for at least 4 hours, though overnight is where the real magic happens. This is when the cookies soften into cake-like perfection and the flavors become best friends.
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The Grand Finale: Serving with Style
Just before serving, dust the top with cocoa powder or grated chocolate through a fine-mesh sieve. For extra flair, use a stencil to create leaf patterns or add a whisper of cinnamon. Slice with a warm knife for clean, Instagram-worthy portions.
Pro Technique
The Art of the Dip
Ladyfingers walk a tightrope between too dry and too soggy. 1–2 seconds per side is the sweet spot—enough to soften but not disintegrate. If your coffee’s too hot, it’ll break them down faster; room temp is your ally. For even saturation, let the dipped cookies rest on a tray for 30 seconds before layering.
Folding Like a Pro
When combining whipped cream and pumpkin mixture, use a figure-eight motion with your spatula. This keeps the air bubbles intact, which means a lighter, fluffier filling. Stop the moment they’re united; overworking it leads to sadness (and dense tiramisu).
Chef’s Wisdom
Tiramisu’s brilliance lies in its layers. The ladyfingers should soften but hold their structure, becoming a tender sponge for coffee and cream. The pumpkin mascarpone gets its body from the egg yolks, which emulsify the mixture into silk. And chilling? Non-negotiable. It’s the difference between good and “oh my god, what is this sorcery?”
Pumpkin’s natural sweetness means you can ease up on sugar, but its earthiness needs bold contrasts. The espresso’s bitterness cuts through the richness, while spices like cinnamon bridge the gap. A pinch of salt in the filling amplifies all the flavors without tasting salty. And always use room-temperature mascarpone—cold cheese is a lumpy mess waiting to happen.
Storage & Freshness Guide
Short-Term Storage
Cover tightly with plastic wrap or stash individual portions in airtight containers. It’ll keep in the fridge for 3–4 days. The cocoa topping may darken over time—just give it a fresh dusting before serving.
Freezing for Later
Freeze slices on a parchment-lined tray until solid (about 2 hours), then wrap each in plastic and foil. They’ll keep in a freezer bag for up to 1 month. Thaw overnight in the fridge; microwaving risks separating the layers.
Safety Note
Because of the raw egg yolks, keep this dessert refrigerated at all times. Discard if left out for over 2 hours. For a safer twist, use pasteurized eggs or swap in custard powder (¼ cup blended with 2 tbsp milk).
Nutrition Profile
Rich but balanced, with protein from mascarpone and fiber from pumpkin. Per serving:
- Calories: 320
- Fat: 18g
- Protein: 6g
- Carbs: 35g
- Fiber: 2g
Ingredient Variations and Their Impact
- Dairy-Free Dream: Swap mascarpone for coconut cream (chilled overnight) and use almond milk in the coffee. For extra sweetness, add a tablespoon of maple syrup—it’s like autumn in a spoon.
- Boozy Sophistication: Infuse the coffee with 2 tbsp dark rum or bourbon. A pinch of smoked salt on top before serving? Chef’s kiss.
- Chocolate Lover’s Fantasy: Layer shaved dark chocolate (70% cacao) between the filling and cookies, or add a tablespoon of cocoa powder to the pumpkin mixture for depth.
- Ginger Snap Twist: Swap ladyfingers for ginger snaps and drizzle each layer with a teaspoon of molasses. Spicy, caramelized, and utterly addictive.
- Nutty Crunch: Fold in ½ cup toasted pecans or walnuts for texture, or garnish with candied nuts for a sweet-salty punch.
Perfect Pairings
Complementary Dishes
- Spiced Apple Salad: Crisp apples with a lemon juice toss cut through the creaminess, while shared cinnamon notes sing harmony.
- Savory Cheese Board: Aged Gouda or Brie preps the palate for tiramisu’s decadence.
Drinks
- Moscato d’Asti: Lightly sparkling and sweet, it mirrors the dessert while its acidity cleanses the palate.
- Spiced Chai Latte: Warm spices echo the pumpkin, making it ideal for cozy nights.
Something Sweet
- Vanilla Bean Ice Cream: A scoop alongside creates a delightful temperature contrast.
- Espresso Affogato: Pour a shot over a small serving for a bold, caffeinated finish.
Pumpkin Tiramisu: A Cozy Fall Reinvention of an Italian Classic
Indulge in the ultimate Pumpkin Tiramisu! Layers of espresso-dipped ladyfingers and spiced pumpkin mascarpone cream make this no-bake dessert irresistible. Try it now!
Ingredients
For the Pumpkin Mascarpone Filling
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1.5 cups pumpkin puree
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16 oz mascarpone cheese
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0.75 cup powdered sugar
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1 tsp vanilla extract
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1 tsp cinnamon
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0.5 tsp nutmeg
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0.25 tsp ginger
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3 large egg yolks
For the Coffee Layer
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1.5 cups strong brewed espresso or coffee
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2 tbsp granulated sugar
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24-30 ladyfinger cookies
For Assembly
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0.5 cup heavy cream
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cocoa powder or grated chocolate
Instructions
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In a large bowl, beat 16 oz mascarpone cheese, ¾ cup powdered sugar, and 1 tsp vanilla extract until smooth. Add 3 large egg yolks one at a time, beating well after each. Fold in 1½ cups pumpkin puree and 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger.01
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In a chilled bowl, whip ½ cup heavy cream to stiff peaks. Gently fold into pumpkin mixture in three additions.02
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Combine 1½ cups cooled coffee and 2 tbsp granulated sugar in a shallow dish. Dip each 24–30 ladyfinger cookies for 1–2 seconds per side, then arrange in a single layer in a 9x13-inch dish.03
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Spread half the pumpkin filling over the ladyfingers. Repeat with another layer of dipped cookies and remaining filling.04
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Cover tightly with plastic wrap and refrigerate for at least 4 hours (overnight preferred).05
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Before serving, dust with cocoa powder or grated chocolate.06
