Pumpkin Tiramisu: Your New Autumn Hug in Dessert Form

Hey friends, Wyatt here! Grab your favorite mug of spiced cider and pull up a stool – I’ve got something special that’ll make your taste buds do the happy dance. Picture this: classic Italian tiramisu decides to take a scenic fall drive through Vermont. It swaps espresso for pumpkin-spiced coffee, trades basic cocoa for cinnamon-kissed magic, and wraps itself in the coziest autumnal hug imaginable. That’s my Pumpkin Tiramisu, y’all – no baking required, just layers of creamy, dreamy indulgence that tastes like October in a spoon.

Now, I know what you’re thinking: “Wyatt, tiramisu is summery!” But trust me, this ain’t your nonna’s tiramisu. We’re talking ladyfingers dunked in a pumpkin-spice latte situation, cloud-like mascarpone whipped cream, and that irresistible dusting of cinnamon-cocoa that’ll have you licking the bowl. It’s elegant enough for Thanksgiving dinner yet simple enough for a Tuesday Netflix binge. Best part? It’s a lazy cook’s dream – 20 minutes hands-on, then let the fridge work its magic while you nap. Ready to make your kitchen smell like a pumpkin patch met a coffee shop? Let’s roll!

When Tiramisu Met Pumpkin: A Love Story

Pumpkin Tiramisu

Print Recipe

This pumpkin tiramisu blends creamy mascarpone, whipped cream, and spiced pumpkin into a cloud-like filling layered over coffee-soaked ladyfingers. With hints of ginger, cinnamon, and nutmeg, it’s cozy, indulgent, and perfect for autumn gatherings. Topped with chocolate shavings and candied ginger, this dessert looks as good as it tastes.

Author: Wyatt Porter
Prep Time: 25 mins
Chill time: 6+ hours
Total Time: 36 minute

Ingredients

Scale

2 1/2 cups pumpkin purée (two 15-oz cans)

3/4 cup light brown sugar

1 1/4 tsp ground ginger

1 1/4 tsp ground cinnamon

1/4 tsp kosher salt

Pinch of freshly grated nutmeg

1 1/4 cups granulated sugar

2 1/2 cups mascarpone cheese

4 1/4 cups heavy cream

3 1/3 cups brewed coffee, cooled

3 (7-oz) packages dry ladyfingers

Chocolate shavings and candied ginger, for garnish

Instructions

In a large bowl, whisk pumpkin, brown sugar, ginger, cinnamon, salt, and nutmeg until smooth.

In another bowl, beat granulated sugar with mascarpone until fluffy.

In a separate bowl, whip heavy cream to stiff peaks.

Fold pumpkin mixture into the mascarpone, then gently fold in whipped cream.

Quickly dip ladyfingers in coffee and layer in a 9×13 dish (or large trifle bowl).

Spread a generous layer of pumpkin mascarpone cream. Repeat layers, finishing with cream.

Chill at least 6 hours or overnight.

Garnish with chocolate shavings and chopped candied ginger before serving.

Nutrition

Calories: 340
Sugar: 17g
Fat: 25g
Carbohydrates: 26g

This recipe was born from a happy accident that involved my dog, a rogue pumpkin, and sheer desperation. See, last fall, I’d promised to bring dessert to my sister’s harvest potluck. But my over-enthusiastic golden retriever, Biscuit, “helped” by knocking my famous pumpkin pie onto the floor five minutes before leaving. Cue panic! I had leftover pumpkin purée, mascarpone from a cheesecake experiment, and stale ladyfingers. Inspiration struck: What if I combined tiramisu’s lazy genius with fall flavors? I whipped up a spiced coffee soak, layered everything like my life depended on it, and crossed my fingers.

Friends, that dish vanished faster than pie at a pie contest. My normally reserved uncle asked for thirds, whispering, “This tastes like my childhood Halloween, but fancy.” Turns out, merging Italian elegance with down-home pumpkin spice creates pure magic. Now, it’s my most-requested fall recipe – proof that kitchen disasters (and helpful dogs) sometimes lead to legendary eats.

Your Pumpkin Tiramisu Toolkit

For the Pumpkin-Spice Soak:

1 cup strong coffee – Brew it extra bold! Cold brew concentrate works wonders too. (Chef’s hack: Use decaf if serving at night – same flavor, zero regrets!)
½ cup whole milk – Adds creamy balance. Almond milk works for dairy-free, but skip the “extra creamy” kinds – they can get slimy.
¼ cup pumpkin purée – NOT pie filling! Canned pure pumpkin is your friend. Squeeze excess water with a paper towel for thicker soak.
2 tbsp sugar – Just enough sweetness to complement the coffee’s bitterness. Brown sugar adds a caramel note if you’re feeling sassy.
1 tsp pumpkin pie spice – The MVP! Make your own blend (cinnamon, ginger, nutmeg, cloves) if you’re out. Pro tip: Add a pinch of black pepper for subtle warmth.

For the Mascarpone Cream:

1 cup heavy cream – Chill the bowl and whisk for peak fluffiness! Coconut cream (chilled overnight) is a solid dairy-free swap.
½ cup sugar – Powdered sugar blends smoother, but granulated works fine if you whisk aggressively. Reduce to ⅓ cup if you prefer less sweet.
1 tsp vanilla extract – Splurge on real vanilla! Bourbon vanilla adds a cozy depth.
8 oz mascarpone cheese – MUST be room temperature! Cold mascarpone will lump. Cream cheese works in a pinch, but it’s tangier.

For Assembly:

24 ladyfingers (savoiardi) – Find them near cookies or espresso. Stale is fine – they soak better! Gluten-free versions work beautifully.
2 tbsp cocoa powder + ½ tsp cinnamon – Dutch-process cocoa gives intense richness. A microplane zester makes dusting look pro.

Building Your Autumn Masterpiece

Step 1: Brew & Blend the Soak
In a saucepan, heat coffee, milk, pumpkin purée, sugar, and pumpkin pie spice over medium-low. Whisk like you’re blending a potion until steaming hot (don’t boil!). Remove from heat. Let it cool until warm – hot soak turns ladyfingers to mush. (Chef’s secret: Add a shot of bourbon here for grown-up vibes!)

Step 2: Whip the Cloud Cream
In a chilled bowl, beat heavy cream, sugar, and vanilla with an electric mixer until soft peaks form – think “dollopable.” Gently fold in room-temperature mascarpone with a spatula. Don’t overmix! Lumps are evil; we want satin-smooth. (Watch my folding technique: Cut through the center, sweep around the edges. Repeat until no streaks!)

Step 3: Dunk & Layer Like a Boss
Working quickly, dip each ladyfinger into the warm soak for 1-2 seconds MAX per side. They should feel like a damp sponge, not a soggy towel! Arrange in a single layer in your dish (8×8” works great). Spread half the mascarpone cream over the layer like you’re frosting happiness. Repeat with another dipped ladyfinger layer and remaining cream. (Panic fix: If a ladyfinger breaks, patch it with cream – it’s all getting covered!)

Step 4: Dust & Dream
Sift the cocoa-cinnamon mix generously over the top. Cover with plastic wrap pressed directly onto the surface (prevents fridge smells!). Chill for at least 4 hours, but overnight is GOLDEN – this lets flavors mingle and textures set into creamy perfection.

Showtime: Serving Your Tiramisu

Slide that beauty out of the fridge and admire your cocoa-dusted masterpiece! For Instagram-worthy slices, run a knife under hot water, wipe dry, and cut straight down. Serve in dainty cups for a dinner party or straight from the dish for family-style comfort. Garnish with candied pepitas or a cinnamon stick for flair. Pair with hot apple cider or a shot of espresso – it’s all about doubling down on cozy!

Shake It Up: Creative Twists

Chocolate-Chip Cookie Swap – Use soft gingerbread cookies instead of ladyfingers for a spiced molasses kick.
Boozy Bourbon Bash – Add 2 tbsp bourbon to the soak and a tablespoon to the cream. Adult autumn in a bite!
Vegan Vibes – Use coconut cream + powdered sugar for the whipped layer, dairy-free mascarpone, and almond milk soak.
Nutty Crunch – Sprinkle chopped toasted pecans between layers for texture.
Mini Marvels – Layer in mason jars or espresso cups for single-serve cuteness.

Wyatt’s Whispered Wisdom

This recipe’s my kitchen mutt – it evolved from scraps into something beloved! Early versions used whipped topping (shudder), but real cream and mascarpone make it transcendent. One Thanksgiving, I forgot the cocoa dusting until guests arrived… so I grated a dark chocolate bar over it. Chaos became a win! Now I call that “emergency chocolate confetti.” Pro tip: Leftovers? Ha! But if miracles happen, day two tastes even better as flavors marry. Just hide it behind the Brussels sprouts.

Pumpkin Tiramisu SOS

Q: My mascarpone cream is lumpy! Help?
A: Two culprits: Cold mascarpone or overmixing. Next time, let mascarpone sit out 30 mins. For now, whisk gently until mostly smooth – a few tiny lumps vanish when chilled.

Q: Ladyfingers turned to mush. What did I do wrong?
A: Over-dunking! Treat it like a quick handshake with the soak – 1-2 seconds per side max. Also, ensure soak is warm, not hot.

Q: Can I freeze this for later?
A: Freezing changes the texture (cream gets icy). Fridge is your friend! It keeps beautifully for 3 days.

Q: Too boozy/not boozy enough?
A: Start with 1 tbsp liquor in the soak (rum, bourbon, or Kahlúa). Taste before dipping and add more if needed!

Nutritional Info (Per Serving)

Calories: ~320 | Protein: 5g | Carbs: 34g | Fat: 18g | Fiber: 2g

(Note: Values are estimates. Substitutions will change nutrition!)

Final Thoughts
Pumpkin Tiramisu proves that dessert can be both elegant and effortless — a sweet spot where Italian charm meets fall coziness. Each bite is creamy, spiced, and just indulgent enough to make any gathering feel special. Whether you’re sharing it at a holiday table or sneaking forkfuls from the fridge, this no-bake treat is proof that a little pumpkin spice and a lot of love can turn even a kitchen mishap into a new tradition