Creamy Pumpkin Spice Tiramisu is a delightful twist on the classic Italian dessert, bringing in the warm flavors of pumpkin and cozy spices like cinnamon and nutmeg. This dessert layers fluffy mascarpone cream with pumpkin puree and espresso-soaked ladyfingers, making each bite smooth, rich, and full of autumn vibes.
I love making this tiramisu when the weather starts to cool down because it feels like a perfect way to celebrate fall without giving up that creamy texture I adore. The pumpkin spice adds just enough warmth and sweetness to make it feel special but not overpowering. I often sprinkle a little extra cinnamon on top before serving—it adds a lovely aroma that makes the whole kitchen smell amazing.
This dessert is great for sharing at gatherings or enjoying after a cozy dinner at home. I like to prepare it a day ahead so the flavors have time to blend and the layers hold together beautifully. It’s always a crowd-pleaser, and I’ve noticed people appreciate the seasonal twist on a familiar treat. If you’re a pumpkin fan, this tiramisu might just become your new favorite dessert!
Key Ingredients & Substitutions
Pumpkin pureé: Canned pumpkin is a great time-saver and works perfectly here. If you want fresher flavors, roast your own pumpkin and mash it. Avoid pumpkin pie filling as it’s already sweetened and spiced.
Pumpkin pie spice: This blend adds warm cinnamon, nutmeg, and cloves. If you don’t have it, mix cinnamon and a pinch of ground ginger and nutmeg. Freshly ground spices always taste more vibrant!
Mascarpone cheese: This is what makes tiramisu creamy and rich. If you can’t find mascarpone, try softened cream cheese mixed with a bit of heavy cream.
Ladyfinger cookies: These delicate cookies soak up the coffee well but don’t fall apart. If unavailable, use sponge cake slices or pound cake trimmed thin, though the texture will be a bit different.
How Can I Avoid Soggy Ladyfingers in My Tiramisu?
Keeping ladyfingers from getting too soggy is key to great tiramisu texture. Here’s how:
- Dip ladyfingers quickly—just 1-2 seconds per side—to soak them with coffee but keep them firm.
- Use cooled espresso or strong coffee to control soaking speed.
- Lay soaked cookies gently in the dish without pressing them down hard.
- Refrigerate the tiramisu uncovered first for about 30 mins to set the layers, then cover.
This balance keeps the ladyfingers tender yet sturdy, so every bite has the fluffy texture you want!
Equipment You’ll Need
- Mixing bowls – a few sizes help with whipping cream and combining ingredients separately.
- Hand mixer or stand mixer – makes whipping the cream and mascarpone smooth and easy.
- Shallow dish – perfect for dipping ladyfingers quickly without sogginess.
- 8×8 inch baking dish or similar – great size for layering the tiramisu evenly.
- Sifter or fine mesh strainer – to dust cocoa powder evenly on top before serving.
Flavor Variations & Add-Ins
- Add a splash of rum or brandy to the coffee soak for extra warmth and depth of flavor.
- Use a mix of pumpkin pie spice and a pinch of cloves or ginger for a spicier twist.
- Top with chopped toasted pecans or walnuts for a crunchy contrast to the creamy layers.
- Swap pumpkin puree for sweet potato puree if you want a milder, natural sweetness instead.
Creamy Pumpkin Spice Tiramisu
Ingredients You’ll Need:
For the Creamy Pumpkin Layer:
- 1 cup pumpkin puree (canned or homemade)
- 1½ teaspoons pumpkin pie spice
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Coffee Soak and Assembly:
- 1½ cups strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 24 ladyfinger cookies
- Cocoa powder, for dusting
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare. After assembling, you’ll need to chill the tiramisu in the fridge for at least 4 hours, but letting it sit overnight will give you the best flavor and texture.
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
In a medium bowl, mix together the pumpkin puree and pumpkin pie spice until evenly blended.
2. Mix the Mascarpone Cream:
In a large bowl, beat the softened mascarpone cheese until smooth. In another bowl, whip the heavy cream with the sugar and vanilla extract until stiff peaks form. Gently fold the pumpkin mixture into the mascarpone, then carefully fold in the whipped cream until the cream is smooth and fluffy.
3. Soak the Ladyfingers:
In a shallow dish, combine the cooled espresso with coffee liqueur (if using). Quickly dip each ladyfinger into this mixture—just 1 to 2 seconds per side—to avoid sogginess.
4. Assemble the Tiramisu:
Arrange half of the soaked ladyfingers in an even layer in an 8×8 inch dish. Spread half of the pumpkin mascarpone cream over the ladyfingers. Repeat the layers with the remaining ladyfingers and cream mixture.
5. Chill and Serve:
Cover the tiramisu and refrigerate for at least 4 hours, or overnight for best results. Before serving, dust the top generously with cocoa powder. Slice, serve chilled, and enjoy!
Can I Use Frozen Pumpkin Puree for This Tiramisu?
Yes, frozen pumpkin puree works well! Just make sure it’s fully thawed and drained of any excess liquid before mixing it with the spices and mascarpone to keep the cream smooth.
How Long Can I Store Leftover Pumpkin Spice Tiramisu?
Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled and fresh, but the flavors do meld a bit more overnight.
Can I Make This Tiramisu Ahead of Time?
Absolutely! In fact, making it a day ahead helps the flavors blend beautifully and the layers set perfectly. Just keep it covered and refrigerated until serving.
What Can I Use Instead of Ladyfingers?
If you don’t have ladyfingers, you can substitute with thin sponge cake or pound cake slices. Just adjust the soaking time to avoid them becoming too soggy.
