If there’s one dessert I look forward to every autumn, it’s Spiced Pumpkin Tiramisu. This classic Italian treat gets a playful fall makeover with a luscious pumpkin mascarpone filling, bold notes of cinnamon, ginger, and nutmeg, and soft ladyfingers soaked in rich coffee. It’s no-bake, creamy beyond belief, and always the star of any cozy gathering from October through November. Whether you’re planning an elegant dinner or just want something to make your house smell and feel like pure autumn, Spiced Pumpkin Tiramisu is an unforgettable, irresistible treat that brings everyone back for seconds.
Ingredients You’ll Need
What makes Spiced Pumpkin Tiramisu so brilliant is its simple lineup of ingredients, each one working a little magic: from silken mascarpone to punchy espresso and, of course, the warm embrace of fall spices. Here’s everything you need, plus a tip for getting the best out of each one.
- Pumpkin purée: Use pure canned pumpkin, not pie filling, to get a naturally sweet, earthy base for the creamy filling.
- Granulated sugar: Balances the pumpkin’s savory edge and brings the right sweetness to every forkful.
- Ground cinnamon: Adds that unmistakable, cozy aroma that says “fall is here!”
- Ground ginger: Gives a little zippy warmth that makes the spices pop.
- Ground nutmeg: Just a touch weaves in a gentle, traditional spiced flavor.
- Ground cloves: Use sparingly—cloves are strong but essential for that pumpkin pie vibe!
- Mascarpone cheese: The key to tiramisu’s creamy luxury; make sure it’s softened for smooth blending.
- Heavy whipping cream: Whip it to stiff peaks for the lightest, most cloud-like texture in your filling.
- Brewed espresso or strong coffee: Cool it completely before dipping, so your ladyfingers don’t get soggy.
- Coffee liqueur (optional): Adds depth and a grown-up twist—swap for more coffee if you want it alcohol-free.
- Ladyfinger cookies (savoiardi): These delicate cookies soak up the coffee like a dream, building that signature layered tiramisu look.
- Unsweetened cocoa powder: A dusting over the top brings classic Italian tiramisu flair and a hint of bittersweetness.
- Whipped cream and ground cinnamon for garnish (optional): For an extra flourish when serving, and a touch more spice!
How to Make Spiced Pumpkin Tiramisu
Step 1: Whisk the Pumpkin and Spices
In a large mixing bowl, combine pumpkin purée, sugar, cinnamon, ginger, nutmeg, and cloves. Whisk until the mixture is smooth and the heady scent of autumn spices wafts up at you. This is the flavorful foundation of your Spiced Pumpkin Tiramisu, so taste for sweetness and spice before moving on!
Step 2: Blend in Mascarpone
Add the softened mascarpone to your pumpkin mixture and mix well until everything is creamy and smooth, with no lumps. This step creates that luxurious, velvety texture that sets tiramisu apart from all other desserts.
Step 3: Whip the Cream
In a separate bowl, whip the heavy cream until you get stiff peaks—don’t stop until the cream stands tall when you lift your whisk. This whipped cream will lighten up the pumpkin mascarpone mixture, ensuring each bite is decadently airy.
Step 4: Gently Fold and Combine
Gently fold the whipped cream into the pumpkin-mascarpone base. Be careful not to deflate the cream—use a light hand so your Spiced Pumpkin Tiramisu stays plush and fluffy. The filling should be pale orange, smooth, and irresistibly creamy looking.
Step 5: Dip the Ladyfingers
In a shallow dish, stir together the cooled espresso (or coffee) and coffee liqueur if you’re using it. Quickly dunk each ladyfinger, one at a time, into the liquid—just a brief dip! The key for perfect Spiced Pumpkin Tiramisu is to soften but not soak the cookies, so they hold their texture once layered.
Step 6: Layer the Dessert
Arrange a layer of dipped ladyfingers along the bottom of a 9×13-inch pan or trifle dish. Spoon over half of the pumpkin filling, then smooth it out to all corners. Repeat: another layer of coffee-dipped ladyfingers and then the last of your pumpkin mixture, spreading it out as evenly as you can.
Step 7: Chill and Finish
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight. This rest lets the flavors unite and the layers set for that signature slice. Before serving, dust generously with unsweetened cocoa powder and, if you like, add swirls of whipped cream and a sprinkle of ground cinnamon. Now, it’s Spiced Pumpkin Tiramisu at its best!
How to Serve Spiced Pumpkin Tiramisu
Garnishes
A generous dusting of cocoa powder is the classic finish, but don’t be shy with whipped cream or a light sprinkle of extra cinnamon. For an elegant table, add chocolate curls or a drizzle of caramel—these simple touches add warmth and contrast to each serving of Spiced Pumpkin Tiramisu.
Side Dishes
This tiramisu shines as a showstopper, but you can turn dessert into a true occasion by pairing slices with mulled cider, cinnamon tea, or a scoop of vanilla ice cream. For texture, offer crunchy biscotti or delicate almond cookies on the side—each helps balance the rich, creamy pumpkin layers.
Creative Ways to Present
Individual glasses or mason jars are a fun, fuss-free way to serve Spiced Pumpkin Tiramisu for parties. You can also layer it in a trifle bowl for dramatic effect, or cut out circles with a cookie cutter for mini plated desserts at a dinner party. However you plate it, this tiramisu always looks spectacular.
Make Ahead and Storage
Storing Leftovers
Leftover Spiced Pumpkin Tiramisu will keep beautifully in the fridge for up to 3 days. Just make sure it’s tightly covered to keep in the moisture and prevent fridge smells from mingling with your dessert. The flavors only get cozier as they meld!
Freezing
If you want to keep Spiced Pumpkin Tiramisu longer, you can freeze it! Cut into individual portions, wrap each tightly in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the fridge before serving—don’t try to microwave or heat, as it will affect the creamy texture.
Reheating
This is a no-bake, cool-and-creamy treat, so Spiced Pumpkin Tiramisu is best served chilled, straight from the fridge. If frozen, let it thaw in the refrigerator; avoid trying to reheat it or it will lose its magical airy texture.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just remember to roast and purée your pumpkin until very smooth, and blot out any extra moisture with paper towels. Canned is a bit more foolproof, but fresh pumpkin brings a lovely homemade feel to Spiced Pumpkin Tiramisu.
What can I use instead of mascarpone?
If mascarpone is tricky to find, cream cheese is a great substitute—just expect a slightly tangier, sturdier filling. Let the cheese come to room temp first for easy mixing.
Is there a way to make this dessert alcohol-free?
Yes! The coffee liqueur is totally optional. Just use more strong brewed coffee, and you’ll still get plenty of bold flavor in your Spiced Pumpkin Tiramisu.
How far ahead can I make Spiced Pumpkin Tiramisu?
This dessert is actually better when made in advance. A day ahead is perfect, and you can push it to two days with no issues—the flavors deepen and meld as it rests in the fridge.
Can I make this gluten-free?
Yes, just swap in gluten-free ladyfingers (available at many specialty stores) and double-check that your other ingredients are gluten-free. The rest of the recipe stays exactly the same!
Final Thoughts
There’s something special about sharing a chilled slice of Spiced Pumpkin Tiramisu with friends and family on a crisp fall day. When you make it once, you’ll understand why it’s become my go-to autumn dessert. Give it a try—the hardest part will be waiting for it to chill before you grab your fork!
Print
Spiced Pumpkin Tiramisu Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delicious Spiced Pumpkin Tiramisu. Creamy layers of pumpkin mascarpone filling and coffee-soaked ladyfingers dusted with cocoa powder – a perfect twist on the classic Italian dessert.
Ingredients
Pumpkin Mascarpone Filling:
- 1 1/2 cups canned pumpkin purée
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Other Ingredients:
- 16 ounces mascarpone cheese (softened)
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups brewed espresso or strong coffee (cooled)
- 1/4 cup coffee liqueur (optional)
- 2 packages (about 7 ounces each) ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder for dusting
- Whipped cream and ground cinnamon for garnish (optional)
Instructions
- Pumpkin Mascarpone Filling: In a large bowl, whisk together pumpkin, sugar, cinnamon, ginger, nutmeg, and cloves. Add mascarpone and mix until smooth.
- Whipped Cream: Beat heavy cream until stiff peaks form. Gently fold into pumpkin mixture.
- Assembly: Dip ladyfingers in coffee mixture and layer in dish. Spread pumpkin mixture over ladyfingers. Repeat layering. Refrigerate for at least 6 hours.
- Serving: Dust with cocoa powder, garnish with whipped cream and cinnamon.
Notes
- You can substitute cream cheese for mascarpone for a tangier flavor.
- For a non-alcoholic version, omit the coffee liqueur.
- This dessert tastes even better when made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 18g
- Sodium: 95mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
