Pumpkin Spice Tiramisu

This pumpkin spice tiramisu is a creamy, spiced twist on the classic Italian dessert. I love how it layers fluffy mascarpone cream with spiced pumpkin purée and coffee-soaked ladyfingers for a no-bake dessert that tastes like fall in every bite.

Why You’ll Love This Recipe

I love how this dessert brings the cozy flavors of pumpkin pie together with the indulgent texture of tiramisu. It’s rich, yet airy—and so simple to assemble. I make it ahead for holidays, dinner parties, or when I want a chilled dessert that feels both classic and festive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ladyfinger cookies (savoiardi)

• Mascarpone cheese

• Pumpkin purée (not pumpkin pie filling)

• Heavy cream

• Powdered sugar

• Vanilla extract

• Pumpkin pie spice

• Strong coffee or espresso (cooled)

• Optional: cocoa powder or ground cinnamon for dusting

Directions

1. I beat the heavy cream until stiff peaks form, then set it aside.

2. In a separate bowl, I mix mascarpone, pumpkin purée, powdered sugar, vanilla, and pumpkin pie spice until smooth.

3. I gently fold the whipped cream into the pumpkin mascarpone mixture until well combined.

4. I dip each ladyfinger briefly into the cooled coffee—just long enough to soak slightly but not fall apart.

5. In a dish, I layer the soaked ladyfingers, then spread a layer of the pumpkin cream mixture over them.

6. I repeat the layers, finishing with a final layer of the cream.

7. I cover and refrigerate for at least 4 hours, or overnight for best results.

8. Just before serving, I dust the top with cocoa powder or cinnamon.

Servings and timing

This recipe makes 6–8 servings.
Prep takes about 20 minutes, plus at least 4 hours of chilling time (or overnight).

Variations

Sometimes I add a layer of crushed gingersnaps or graham crackers for extra crunch. For a more intense coffee flavor, I mix a little espresso powder into the pumpkin cream. I’ve also made individual servings in glasses or jars for a portable dessert.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. The flavors actually improve as it sits. I don’t freeze this dessert, as the texture can change once thawed. I serve it cold straight from the fridge—no reheating needed.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, I’ve used cream cheese in a pinch, but I let it soften and beat it until smooth for a similar texture.

Is canned pumpkin okay?

Absolutely. I just make sure it’s pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.

Can I skip the coffee?

Yes, I’ve used milk with a splash of vanilla or maple syrup for a kid-friendly version.

How do I keep the ladyfingers from getting soggy?

I dip them very briefly—just 1–2 seconds on each side—to keep them from falling apart.

Can I make it in advance?

Yes, it’s actually better when made a day ahead. The flavors meld and the texture sets perfectly.

Conclusion

This pumpkin spice tiramisu is one of my favorite no-bake fall desserts. It’s creamy, spiced, and incredibly easy to make ahead. Whether I’m serving it at a holiday table or just treating myself, it’s always a hit and never lasts long.

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