This Pumpkin Tiramisu takes the classic Italian dessert and gives it a cozy autumn twist. Layers of espresso-soaked ladyfingers and creamy pumpkin-mascarpone filling are stacked together, then topped with cocoa and a hint of warm spice.

You get the best of both worlds in every bite: the light, airy texture of tiramisu with the flavor of pumpkin pie and a gentle coffee kick. It’s an elegant no-bake dessert that’s perfect for holidays, dinner parties, or any time you’re craving a show-stopping fall treat with minimal effort.

Why You’ll Love This Pumpkin Tiramisu

  • No-bake dessert – The fridge does all the work; no oven needed.
  • Fall-flavored twist – Pumpkin, cinnamon, and nutmeg meet espresso and mascarpone.
  • Make-ahead friendly – Actually gets better after chilling overnight.
  • Crowd-pleaser – Creamy, light, and not overly sweet.
  • Looks fancy, easy to make – Layers always impress on the table.

Ingredients

For the Pumpkin Mascarpone Cream

  • 1 cup (240 ml) cold heavy cream
  • 1 cup (225 g) mascarpone cheese, softened slightly
  • 3/4 cup (180 g) pumpkin purée (100% pure pumpkin, not pie filling)
  • 1/2 cup (60 g) powdered sugar (confectioners’ sugar), sifted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of ground cloves (optional)
  • Pinch of salt

For the Coffee Soak & Layers

  • 1 1/4 cups (300 ml) strong brewed coffee or espresso, cooled
  • 2–3 tbsp coffee liqueur, dark rum, or Marsala (optional, to taste)
  • 24–30 ladyfinger biscuits (savoiardi; amount depends on dish size)

For the Topping

  • 2–3 tbsp unsweetened cocoa powder, for dusting
  • Optional:
    • Extra ground cinnamon or pumpkin pie spice for sprinkling
    • Chocolate shavings or curls
    • Crushed amaretti or gingersnap cookies for a crunchy topping

How to Make Pumpkin Tiramisu

1) Make the pumpkin mascarpone cream

In a medium bowl, whip the cold heavy cream to medium-stiff peaks. Set aside.

In a separate large bowl, add mascarpone, pumpkin purée, powdered sugar, vanilla, cinnamon, nutmeg, cloves (if using), and a pinch of salt. Whisk or beat on low until smooth and just combined (don’t over-whip mascarpone or it can turn grainy).

Gently fold the whipped cream into the pumpkin-mascarpone mixture in 2–3 additions until light, fluffy, and fully incorporated.

Tip: If the cream seems too soft, chill it for 15–20 minutes before layering.

2) Prepare the coffee soak

In a shallow dish, combine cooled coffee/espresso with coffee liqueur, rum, or Marsala if using.

Taste and adjust: add more sweetener (like a teaspoon of sugar) if you prefer a slightly sweeter soak, or more liqueur for a stronger flavor.

Tip: The coffee should be strong so the flavor stands out after chilling.

3) Dip and layer the ladyfingers

Working one at a time, quickly dip each ladyfinger into the coffee mixture—just 1–2 seconds per side. They should be moist but not falling apart.

Arrange a single layer of soaked ladyfingers in the bottom of a 9×9-inch (23×23 cm) dish or similar-sized pan. You can trim pieces to fit if needed.

4) Add the pumpkin cream layer

Spread about half of the pumpkin mascarpone cream over the ladyfingers in an even layer, smoothing the top with a spatula.

Repeat with another layer of dipped ladyfingers, then top with the remaining pumpkin cream. Smooth the surface nicely—it will be your presentation layer.

5) Chill and finish

Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4–6 hours, ideally overnight, to let the flavors meld and the layers set.

Before serving, dust generously with cocoa powder using a fine sieve. Garnish with a sprinkle of cinnamon or pumpkin pie spice, chocolate shavings, or crushed cookies if you like.

Slice into squares and serve chilled.

Tip: The longer it chills (up to 24 hours), the more cohesive and sliceable the tiramisu becomes.

Serving Suggestions

  • Serve in neat squares on dessert plates with a little extra cocoa dusted on top.
  • Add a dollop of lightly sweetened whipped cream on the side.
  • Pair with espresso, cappuccino, chai latte, or a spiced tea.
  • For a dinner party, assemble in small glasses or jars as individual pumpkin tiramisu cups.

Cook’s Tips

  • Don’t oversoak the ladyfingers: A quick dip is enough; too long and they’ll fall apart.
  • Use cold cream: Heavy cream whips best when very cold.
  • Chill time matters: Give it several hours so the dessert can set and slice cleanly.
  • Balance sweetness: Taste the pumpkin cream and adjust sugar to your preference before layering.

Variations & Add-Ins

  • Gingerbread twist: Replace some ladyfingers with gingersnap or speculoos cookies for extra spice.
  • Chocolate pumpkin tiramisu: Add a thin layer of grated dark chocolate between the ladyfinger and cream layers.
  • Extra pumpkin spice: Use pumpkin pie spice instead of separate spices for convenience.
  • Individual cups: Layer in glasses with miniature ladyfingers or cookie chunks for easy serving.
  • Nutty topping: Sprinkle chopped toasted pecans or walnuts on top before serving.

Storage & FAQ

  • Storage: Cover tightly and refrigerate for up to 3–4 days. The texture stays creamy and the flavors deepen.
  • Make-ahead: Perfect for holidays—prepare the day before and chill overnight.
  • Freezing: You can freeze pumpkin tiramisu for up to 1 month. Thaw in the fridge overnight (the texture may become slightly softer but still tasty).
  • Can I use cream cheese instead of mascarpone? Yes, but the flavor will be slightly tangier and heavier. You can do half cream cheese, half mascarpone to balance.
  • No coffee? Use strong black tea, decaf coffee, or warm milk with a bit of cocoa for a caffeine-free option.

Pumpkin Tiramisu gives you all the cozy flavors of fall—pumpkin, warm spices, and creaminess—layered into a classic, no-bake Italian-style dessert. It slices beautifully, tastes even better the next day, and is guaranteed to impress at any autumn gathering.

Pumpkin Tiramisu – Cozy, Creamy & Perfect for Fall

Pumpkin Tiramisu – Cozy, Creamy & Perfect for Fall
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Servings: 8-10
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A creamy, no-bake Pumpkin Tiramisu with layers of espresso-soaked ladyfingers and pumpkin-mascarpone cream, finished with cocoa and warm spices. A cozy fall twist on the classic Italian dessert that’s perfect for make-ahead entertaining.

Pumpkin Tiramisu – Cozy, Creamy & Perfect for Fall
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Pumpkin Mascarpone Cream:
  • 1 cup (240 ml) cold heavy cream
  • 1 cup (225 g) mascarpone cheese, softened slightly
  • 3/4 cup (180 g) pumpkin purée (100% pure pumpkin)
  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch ground cloves (optional)
  • Pinch of salt
  • For the Coffee Soak & Layers:
  • 1 1/4 cups (300 ml) strong brewed coffee or espresso, cooled
  • 2–3 tbsp coffee liqueur, dark rum, or Marsala (optional)
  • 24–30 ladyfinger biscuits (savoiardi)
  • For the Topping:
  • 2–3 tbsp unsweetened cocoa powder, for dusting
  • Optional: extra cinnamon or pumpkin pie spice, chocolate shavings, or crushed cookies

Instructions

  1. 1. Make the pumpkin mascarpone cream
  2. 2. Whip the cold heavy cream to medium-stiff peaks and set aside.
  3. 3. In a large bowl, combine mascarpone, pumpkin purée, powdered sugar, vanilla, cinnamon, nutmeg, cloves (if using), and salt. Mix until smooth and just combined.
  4. 4. Gently fold the whipped cream into the pumpkin mixture in 2–3 additions until light and fluffy.
  5. 5. Prepare the coffee soak
  6. 6. In a shallow dish, mix cooled coffee/espresso with coffee liqueur, rum, or Marsala if using. Taste and adjust strength or sweetness if desired.
  7. 7. Layer the ladyfingers
  8. 8. Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side) and arrange in a single layer in a 9×9-inch (23×23 cm) dish or similar pan.
  9. 9. Cover the base fully, trimming pieces to fit if needed.
  10. 10. Add pumpkin cream and repeat
  11. 11. Spread half of the pumpkin mascarpone cream evenly over the ladyfinger layer.
  12. 12. Add a second layer of dipped ladyfingers on top, then spread the remaining pumpkin cream over them. Smooth the surface.
  13. 13. Chill to set
  14. 14. Cover the dish and refrigerate for at least 4–6 hours, preferably overnight, until the tiramisu is firm and the flavors have blended.
  15. 15. Finish and serve
  16. 16. Just before serving, dust the top generously with cocoa powder.
  17. 17. Garnish with a little cinnamon, chocolate shavings, or crushed cookies if desired.
  18. 18. Slice into squares and serve chilled.

Notes

Don’t oversoak the ladyfingers—quick dips prevent them from getting mushy.
Chill time is key; overnight chilling gives the best texture and flavor.
For a kid-friendly version, omit alcohol and use only coffee (or decaf).
If using cream cheese instead of mascarpone, allow it to soften well and beat until smooth before adding pumpkin.

Nutrition

Calories: ~360–400
Protein: ~6–7 g
Total Fat: ~23–25 g
Carbohydrates: ~34–38 g
Fiber: ~2–3 g