There’s something magical about the way fall flavors can transform even the most beloved desserts. Take tiramisu—that iconic Italian masterpiece of coffee-soaked ladyfingers and cloud-like mascarpone. Now imagine it wrapped in the warm embrace of pumpkin spice, with every bite whispering of cinnamon-kissed evenings and crackling fireplaces. This Pumpkin Spice Tiramisu isn’t just a dessert; it’s an edible hug for your soul.
Picture this: layers of delicate ladyfingers, barely kissed by espresso, nestled between a velvety pumpkin mascarpone filling that’s spiced just right—not too bold, not too shy. A dusting of cocoa or cinnamon on top is like the first fallen leaves of the season, promising comfort in every forkful. Whether you’re hosting Friendsgiving or just treating yourself on a crisp Sunday afternoon, this dessert is your ticket to autumnal bliss.
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Why This Recipe Works
- Best of Both Worlds: The sophistication of tiramisu meets the nostalgic warmth of pumpkin spice.
- No Oven Required: Just layer, chill, and let the fridge do the heavy lifting.
- Better with Time: Like a good stew or a well-aged whiskey, this dessert deepens in flavor overnight.
Essential Ingredients & Tools
Ingredients for the Pumpkin Mascarpone Filling
- 1 cup pumpkin puree: The star of the show, bringing earthy sweetness and moisture. Homemade or canned—both work, but if you’ve got the time, roasting your own pumpkin puree adds a caramelized depth.
- 16 oz mascarpone cheese: The Italian cream cheese that’s richer, silkier, and more indulgent than its American cousin. If you must substitute, cream cheese will do, but expect a tangier, denser result.
- 3/4 cup powdered sugar: Dissolves seamlessly into the filling, avoiding any graininess. Adjust to your sweet tooth’s demands.
- 1 tsp vanilla extract: A quiet background note that ties everything together.
- 2 tsp pumpkin pie spice: That iconic blend of cinnamon, nutmeg, ginger, and cloves—autumn in a jar.
- 3 large egg yolks: They thicken the filling into a luscious custard-like consistency. If raw eggs make you nervous, pasteurized yolks are your friend.
- 1 cup heavy cream: Whipped to stiff peaks for lightness.
Ingredients for the Espresso Dip
- 1 1/2 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 acidity. Skip it if you prefer your desserts less sweet.
- 1 tbsp coffee liqueur (optional): A splash of Kahlúa or Tia Maria adds grown-up complexity. Swap for rum or leave it out entirely if you’re keeping things family-friendly.
Ingredients for Assembly
- 24–30 ladyfinger cookies (savoiardi): Delicate, airy, and just sturdy enough to hold their shape after a quick espresso bath. Gluten-free versions work beautifully here too.
- 1/4 cup cocoa powder or cinnamon: The finishing touch—a whisper of bitterness or warmth to crown your creation.
Tools You’ll Need
- Mixing bowls (various sizes): For whipping, folding, and general dessert alchemy.
- Electric hand mixer or stand mixer: Essential for achieving that ethereal mascarpone texture.
- 9×13-inch baking dish or trifle bowl: Glass is ideal—you’ll want to admire those layers.
- Fine-mesh sieve: For that Instagram-worthy dusting of cocoa.
- Rubber spatula: Your best friend for gentle folding without deflating all that airy goodness.
Serves: 12 | Prep: 30 mins | Cook: 0 mins | Total: 6+ hours (including chilling)
How to Make Pumpkin Spice Tiramisu
- Prepare the Filling
In a large bowl, beat the 16 oz mascarpone, 3/4 cup powdered sugar, 1 tsp vanilla, and 2 tsp pumpkin pie spice until smooth and dreamy. Then, with the reverence of someone folding a love note, gently incorporate the 1 cup pumpkin puree and 3 large egg yolks. The yolks are the secret here—they’ll set up as it chills, giving you that perfect custard texture. Pro tip: Whip the mascarpone alone first to aerate it, ensuring your filling is light as an autumn breeze. - Whip the Cream
In another bowl, whip the 1 cup heavy cream to stiff peaks—think “holds its shape when you lift the whisk, but isn’t on the verge of turning into butter.” Fold it into the mascarpone mixture with a rubber spatula, using broad, confident strokes. A few streaks are fine; they’ll disappear as it chills. Overmixing is the enemy of fluffiness here. - Dip the Ladyfingers
Combine your 1 1/2 cups cooled espresso and 2 tbsp granulated sugar (and 1 tbsp coffee liqueur, if using). Now, the dance of the ladyfingers: dip each one for a mere 1–2 seconds per side. Any longer, and they’ll turn to mush; any less, and they’ll be stubbornly dry. It’s a Goldilocks situation—you want them just right. Arrange them in a single layer in your dish, breaking a few to fill any gaps like a jigsaw puzzle of deliciousness. - Layer the Dessert
Spread half the pumpkin mascarpone over the ladyfingers with an offset spatula, as if you’re tucking them into bed. Repeat with another layer of dipped ladyfingers and the remaining filling. Now, the hardest part: walk away. Let it chill for at least 6 hours, though overnight is ideal. This is when the magic happens—the flavors meld, the textures set, and your patience is rewarded. - Finish and Serve
Just before serving, dust the top with 1/4 cup cocoa or cinnamon through that fine-mesh sieve for a picture-perfect finish. For clean slices, dip your knife in hot water and wipe it dry between cuts—it’s like giving your tiramisu a clean shave.
Pro Technique
The Art of the Ladyfinger Dip
The line between perfectly moist and tragically soggy is thinner than a sheet of phyllo dough. Room-temperature espresso is key—cold liquid absorbs too slowly, tempting you to over-dip. I like to line up my ladyfingers like little soldiers and dip them in batches of 3–4 for consistency. And remember: they’ll continue to soften as they sit, so err on the side of under-dipping.
Filling Stability Secrets
If your filling seems too loose, don’t panic. Chill your mixing bowl and beaters before whipping the cream—cold tools are the unsung heroes of stable Whipped Cream. For extra insurance, add a teaspoon of cornstarch to the powdered sugar. It’s like a safety net for your dessert’s structure.
Chef’s Wisdom
Tiramisu isn’t just better the next day—it’s transcendent. Overnight chilling allows the coffee to seep into every nook of the ladyfingers while the filling firms up into something spoonably perfect. The mascarpone mellows, losing any sharp edges, and the pumpkin spice flavors deepen into a harmonious chorus. For an even more intense pumpkin flavor, try roasting your puree beforehand: spread it on a baking sheet and let it caramelize slightly at 350°F for about 15 minutes. It’s like turning up the volume on autumn.
The best tiramisu keeps you on your toes with contrasting textures. Undermix the cream slightly—those last few streaks will blend as it chills. For a surprise crunch, sprinkle toasted pepitas between the layers. And if you’re using homemade ladyfingers, bake them a day ahead; slightly stale cookies absorb coffee like a dream without falling apart.
Storage & Freshness Guide
Short-Term Storage
Press plastic wrap directly onto the surface to prevent oxidation (that’s chef-speak for “keeping the top from turning dark”). It’ll keep beautifully in the fridge for up to 3 days, with the flavors getting cozier by the hour. For individual portions, layer it in mason jars—they’re like personal edible snow globes of joy.
Reviving Leftovers
If the cocoa dusting has faded, give it a fresh sprinkle before serving. A little cinnamon mixed in adds warmth. If you notice any weeping (that’s liquid pooling on top), gently blot it with a paper towel—this can happen if your pumpkin puree was on the watery side.
Freezing? Proceed with Caution
Freezing tiramisu is like freezing a soufflé—technically possible, but the texture will suffer. The mascarpone can turn grainy as ice crystals disrupt its creamy emulsion. If you must, freeze components separately (filling in one container, undipped ladyfingers in another) and assemble just before serving.
Nutrition Profile
- Calories: 320
- Fat: 18g
- Protein: 6g
- Carbohydrates: 35g
- Fiber: 2g
Ingredient Variations and Their Impact
- Ginger Snap Ladyfingers
Swap traditional ladyfingers for ginger snaps, and suddenly your tiramisu has a spicy crunch. Their molasses notes play beautifully with the pumpkin. For extra decadence, brush them with a mix of espresso and maple syrup before layering. - Maple Syrup Sweetener
Replace powdered sugar with 1/3 cup maple syrup for a deeper, caramelized sweetness. Just reduce other liquids slightly to keep the filling thick. Bonus points if you infuse the syrup with a cinnamon stick overnight. - Vegan Mascarpone
Blend silken tofu, coconut cream, and a splash of lemon juice for a plant-based version. A tablespoon of arrowroot powder helps stabilize it. For texture, sprinkle Toasted Coconut Flakes between layers. - Chai-Spiced Coffee
Steep your espresso with Chai Tea bags for 5 minutes to infuse cardamom and cloves. A pinch of black pepper in the filling adds a subtle kick that’ll keep people guessing. - Bourbon-Infused Cream
Swap coffee liqueur for bourbon in the espresso dip—it’s like autumn in a glass. For drama, flame a tablespoon of bourbon and drizzle it over the assembled dessert before chilling.
Perfect Pairings
Complementary Dishes
- Aged Gouda Cheese Plate: The caramel notes of the cheese contrast the tiramisu’s sweetness while nodding to its spices. Add Apple Slices for crunch.
- Roasted Pear Salad: Warm roasted pears tossed with bitter greens and walnuts create a perfect pre-dessert palate cleanser.
Drinks
- Vin Santo: This Italian dessert wine mirrors the tiramisu’s sweetness and highlights its coffee notes. Serve it chilled in small glasses for a touch of elegance.
- Spiced Chai Latte: Double down on the cozy vibes with a frothy chai latte, garnished with a cinnamon stick.
Something Sweet
- Candied Pecans: Their crunch and caramelized sugar coating add texture contrast. Sprinkle them over individual servings for a gourmet touch.
- Orange Zest Whipped Cream: A dollop of citrus-kissed cream lightens each bite and cuts through the richness.
Pumpkin Spice Tiramisu
Indulge in the ultimate fall dessert with my Pumpkin Spice Tiramisu recipe—creamy, spiced, and no-bake. Perfect for Friendsgiving or a cozy night in. Try it now!
Ingredients
For the Pumpkin Mascarpone Filling
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1 cup pumpkin puree
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16 oz mascarpone cheese
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3/4 cup powdered sugar
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1 tsp vanilla extract
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2 tsp pumpkin pie spice
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3 large egg yolks
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1 cup heavy cream
For the Espresso Dip
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1 1/2 cups strong brewed espresso or coffee
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2 tbsp granulated sugar
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1 tbsp coffee liqueur (optional)
For Assembly
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24–30 ladyfinger cookies (savoiardi)
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1/4 cup cocoa powder or cinnamon
Instructions
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In a large bowl, beat 16 oz mascarpone, 3/4 cup powdered sugar, 1 tsp vanilla, and 2 tsp pumpkin pie spice until smooth. Fold in 1 cup pumpkin puree and 3 large egg yolks.01
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In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold into mascarpone mixture.02
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Combine 1 1/2 cups cooled espresso and 2 tbsp granulated sugar (and 1 tbsp coffee liqueur, if using). Dip each ladyfinger 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 mascarpone over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining filling.04
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Chill for at least 6 hours (preferably overnight). Dust with 1/4 cup cocoa or cinnamon before serving.05
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