Creamy Pumpkin Spice Tiramisu is a delightful twist on the classic Italian dessert, blending smooth mascarpone cream with warm pumpkin spice flavors and layers of coffee-soaked ladyfingers. It’s soft, creamy, and has just the right hint of cinnamon, nutmeg, and allspice that feels like a cozy autumn hug in every bite.
I love making this tiramisu when the weather starts to turn chilly—it’s like having a little fall party in a dessert glass. The pumpkin gives it a nice mellow sweetness that pairs perfectly with the rich coffee flavor, and the creamy layers make it feel extra special without being too heavy. I like to sprinkle a bit of cinnamon on top for that extra touch of warmth.
One fun tip I’ve picked up is to let the tiramisu sit in the fridge overnight so all those flavors can mingle and get even better. When I serve it, everyone always asks for seconds, and it’s a great dessert to share with friends and family during holiday gatherings or any time you want a treat that feels both familiar and a little festive.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great, but fresh pumpkin puree adds an extra fresh flavor if you have time to roast and mash it. Make sure it’s smooth to blend nicely into the cream.
Pumpkin Pie Spice: This mix adds the warm, cozy notes we love. If you don’t have it, mix cinnamon, nutmeg, cloves, and ginger yourself. Adjust to taste for mild or stronger spice flavor.
Mascarpone Cheese: This cheese makes the tiramisu cream rich and smooth. If you can’t find mascarpone, cream cheese with a little heavy cream can work, but mascarpone is the best for authentic taste.
Ladyfinger Cookies: The soft, spongy cookies soak up coffee perfectly. You can substitute with sponge cake or pound cake slices in a pinch.
Coffee & Coffee Liqueur: Brew strong coffee or espresso, cooled, for dipping. The coffee liqueur adds flavor but isn’t required—just use extra coffee if you skip it.
How Do You Get Creamy, Stable Layers in Pumpkin Spice Tiramisu?
The key is folding the whipped cream gently into the mascarpone and pumpkin mix to keep it light yet stable. Here’s how I do it:
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form—that means the cream holds its shape well.
- Combine mascarpone and sugar first, then fold in whipped cream carefully, using a spatula and slow, sweeping motions to keep the air in.
- Add pumpkin puree last, folding until it’s evenly mixed but don’t over-stir or you’ll lose fluffiness.
- Dip ladyfingers quickly in coffee – just a second or two – so they soften but don’t get soggy.
- Chill the assembled tiramisu for several hours or overnight to let flavors meld and the layers set beautifully.
Equipment You’ll Need
- Mixing bowls – you’ll need a few to whip cream, mix mascarpone, and blend pumpkin spice layers.
- Electric mixer or hand whisk – makes whipping cream to stiff peaks much easier and faster.
- Spatula – perfect for gentle folding of the cream and pumpkin mixture without losing air.
- Shallow bowl – great for dipping ladyfingers in coffee quickly to avoid sogginess.
- 9×9-inch baking dish or similar glass dish – ideal size for layering and chilling the tiramisu.
- Sifter or fine mesh strainer – for dusting cocoa powder evenly on top.
Flavor Variations & Add-Ins
- Switch pumpkin puree for sweet potato puree for a slightly different but still creamy and sweet flavor.
- Try adding a teaspoon of maple syrup to the filling for a cozy, natural sweetness that pairs well with pumpkin spice.
- Mix in chopped toasted pecans or walnuts between layers for a nice crunch and nutty flavor contrast.
- Use gingerbread or cinnamon-spiced cookies instead of ladyfingers to amp up the holiday spice theme.
Creamy Pumpkin Spice Tiramisu
Ingredients You’ll Need:
For the Pumpkin Spice Filling:
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves, and ginger)
- 8 oz mascarpone cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for whipping cream)
For Layering:
- 1 cup strong brewed coffee or espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- About 24 ladyfinger cookies (Savoiardi)
For Topping:
- Cocoa powder, for dusting
How Much Time Will You Need?
This creamy pumpkin spice tiramisu takes about 30 minutes to prepare. After assembling, it needs at least 4 hours in the fridge, but chilling overnight is best to develop rich flavors and soft layers. So plan ahead—it’s mostly hands-off time!
Step-by-Step Instructions:
1. Prepare the Pumpkin Spice Mixture:
In a medium bowl, stir together the pumpkin puree and pumpkin pie spice until well blended. Set this tasty mixture aside for now.
2. Make the Creamy Filling:
In a large bowl, whisk the mascarpone cheese with granulated sugar until smooth and creamy. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, then fold in the pumpkin-spice blend until everything is combined and smooth.
3. Assemble the Layers:
Mix the cooled coffee with coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into this mixture — don’t soak them, just a brief dip to keep them from getting soggy. Arrange a layer of dipped ladyfingers at the bottom of your dish. Spread half of the pumpkin-mascarpone filling over them. Repeat with another dipped ladyfinger layer and the remaining filling.
4. Add the Finishing Touches and Chill:
Optionally, spread or pipe extra whipped cream on top for that beautiful creamy look. Dust the whole tiramisu generously with cocoa powder using a sifter or fine mesh strainer. Cover the dish with plastic wrap and refrigerate for at least 4 hours. For best results, let it chill overnight to let the flavors melt beautifully together.
5. Serve and Enjoy!
Cut into squares and serve chilled. You can add a little extra sprinkle of pumpkin pie spice or cinnamon on top for a cozy finishing touch. Enjoy every creamy, pumpkin-spiced bite!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, frozen pumpkin puree works well! Just thaw it completely in the fridge before mixing. Give it a good stir to smooth out any extra liquid before adding to the filling.
How Long Can I Store Leftover Pumpkin Spice Tiramisu?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, so it tastes great even the next day!
Can I Make This Tiramisu Without Coffee or Alcohol?
Absolutely! You can replace the coffee with cooled decaf coffee or even strong black tea, and omit the coffee liqueur. The dessert will still be delicious with all that pumpkin spice goodness.
Is There a Dairy-Free or Vegan Version?
For a dairy-free twist, try using coconut cream whipped instead of heavy cream and vegan mascarpone alternatives. Use dairy-free ladyfingers or sponge cake too. The texture will be slightly different but still tasty!