Introduction

This delicious easy creamy pumpkin tiramisu is the perfect fall dessert to impress your friends and family. Combining classic Italian tiramisu with seasonal pumpkin spice flavors, it’s rich, smooth, and delightfully festive. Cozy up with a slice of this creamy treat on a chilly autumn evening.

A slice of tiramisu sits centered on a white plate with cocoa powder sprinkled around it. The dessert shows three layers of light brown ladyfinger biscuits soaked in coffee, separated by two thick layers of white creamy mascarpone filling. The top layer is fully covered with a dusting of cocoa powder and crowned with a swirl of whipped cream dusted lightly with cocoa. The plate rests on a white marbled surface with a blurred pumpkin in the background and a fork to the left of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.87 oz Mascarpone Cheese (Select a high-quality brand for the best texture.)
1/2 cup Pumpkin Puree (Ensure it’s pure puree, not pie filling.)
2/3 cup Granulated Sugar (Reduce if using sweetened whipped cream.)
1/3 cup Brown Sugar (Can be swapped with coconut sugar for a twist.)
2 teaspoons Pumpkin Pie Spice (Mix your own with cinnamon, nutmeg, and ginger if needed.)
1/4 teaspoon Kosher Salt (Fine sea salt works in a pinch.)
2 cups Heavy Cream (Try whipped coconut cream for a dairy-free option.)
28 pieces Ladyfingers (Homemade or sponge cake can also be used as a substitute.)
2 cups Espresso or Strong Coffee (Soaks the ladyfingers for flavor; cold brew works well if brewed strong.)
Cocoa Powder (Dusts the dessert before serving, adding a rich contrast to the sweetness of the pumpkin.)

Instructions

Step 1: Brew your espresso or strong coffee and allow it to cool to room temperature.
Step 2: In a large mixing bowl, beat together mascarpone cheese, granulated sugar, brown sugar, kosher salt, and pumpkin pie spice until smooth and creamy.
Step 3: Add the pumpkin puree and vanilla extract to the mixture, mixing well to combine.
Step 4: Gradually pour in cold heavy cream and whip for 3-4 minutes until the mixture is thick and mousse-like.
Step 5: Quickly dip each ladyfinger into the cooled coffee for 1-2 seconds to soak lightly, then arrange them in a single layer at the bottom of a 13×9 inch dish.
Step 6: Spread half of the mascarpone pumpkin cream evenly over the ladyfingers, covering them completely.
Step 7: Repeat dipping ladyfingers in coffee and layering them on top of the cream layer in the dish.
Step 8: Spread the remaining mascarpone cream over the second layer, smoothing or texturing as you prefer.
Step 9: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
Step 10: Before serving, dust the top generously with cocoa powder for a rich, finishing touch.

Tips & Variations

Use whipped coconut cream instead of heavy cream for a dairy-free version.
Swap brown sugar with coconut sugar to add a subtle caramel flavor.
For a stronger coffee flavor, try cold brew concentrate instead of espresso.
Homemade ladyfingers or sponge cake can be used if ladyfingers are unavailable.
Adjust the pumpkin pie spice to your taste, adding more cinnamon or nutmeg if desired.

Storage

Store the pumpkin tiramisu covered in the refrigerator for up to 3 days. The flavors improve after sitting, so overnight chilling is ideal. When ready to serve again, allow it to sit at room temperature for about 15 minutes before enjoying. Do not freeze, as the creamy texture may be affected.

How to Serve

A close-up view of a square slice of tiramisu on a white plate with a dusting of cocoa powder on the plate near a silver fork. The dessert has two visible layers of light brown coffee-soaked ladyfinger biscuits separated by a thick creamy white mascarpone layer, topped with an evenly spread thick layer of white cream dusted generously with dark brown cocoa powder. On top, there are two dollops of light brown cream with a textured swirl shape dusted lightly with cocoa powder. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, making it ahead is actually recommended. Preparing it the day before allows the flavors to meld beautifully and the ladyfingers to soften perfectly.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with a blend of cream cheese and heavy cream whipped together, though the texture and flavor will be slightly different.

Delicious Easy Creamy Pumpkin Tiramisu for Fall Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

This Delicious Easy Creamy Pumpkin Tiramisu combines the rich, velvety texture of classic mascarpone tiramisu with the warm, cozy flavors of autumn pumpkin puree and spices. Crafted with layers of coffee-soaked ladyfingers and luscious pumpkin-spiced mascarpone cream, this no-bake dessert is perfect for fall gatherings or a festive treat.

Author: Stella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Ingredients

Scale

Mascarpone Pumpkin Cream

15.87 oz Mascarpone Cheese (high-quality brand recommended)
1/2 cup Pumpkin Puree (pure, not pie filling)
2/3 cup Granulated Sugar (reduce if using sweetened whipped cream)
1/3 cup Brown Sugar (can substitute with coconut sugar)
2 teaspoons Pumpkin Pie Spice (blend of cinnamon, nutmeg, ginger)
1/4 teaspoon Kosher Salt (fine sea salt can be used)
2 cups Heavy Cream (or whipped coconut cream for dairy-free option)
1 teaspoon Vanilla Extract

Assembly

28 pieces Ladyfingers (homemade or sponge cake substitute possible)
2 cups Espresso or Strong Coffee (cooled to room temperature, cold brew works well)
Cocoa Powder (for dusting before serving)

Instructions

Brew Coffee: Prepare espresso or strong coffee, then allow it to cool to room temperature to ensure it doesn’t make the ladyfingers soggy.
Make Mascarpone Pumpkin Cream: In a large mixing bowl, beat together the mascarpone cheese, granulated sugar, brown sugar, kosher salt, pumpkin pie spice, and vanilla extract until smooth and creamy. Add pumpkin puree and mix well. Gradually pour in the cold heavy cream and whip for 3-4 minutes until thick and mousse-like.
First Ladyfinger Layer: Quickly dip each ladyfinger into the cooled coffee for 1-2 seconds to soak lightly. Arrange them in a single, even layer at the bottom of a 13×9 inch dish.
First Cream Layer: Evenly spread half of the mascarpone pumpkin cream mixture over the soaked ladyfingers, covering them carefully.
Second Ladyfinger Layer: Again, dip ladyfingers quickly in coffee and layer on top of the cream layer.
Top Cream Layer: Spread or pipe the remaining mascarpone pumpkin cream over the second ladyfinger layer, smoothing or texturing as preferred.
Chill: Cover the dish and refrigerate for at least 4 hours to allow flavors to meld and the dessert to set, preferably overnight for best results.
Finish & Serve: Just before serving, dust the top generously with cocoa powder for a rich, contrasting finish that complements the pumpkin sweetness.

Notes

Ensure coffee is fully cooled before dipping ladyfingers to prevent sogginess.
Ladyfingers soak quickly; a brief 1-2 second dip is sufficient.
For a dairy-free version, substitute mascarpone with a dairy-free cream cheese alternative and heavy cream with whipped coconut cream.
You can make your own pumpkin pie spice by mixing cinnamon, nutmeg, and ginger.
Letting the tiramisu chill overnight enhances the flavors and texture.
Adjust sugar content based on sweetness of pumpkin puree or whipped cream used.

Keywords: pumpkin tiramisu, fall dessert, pumpkin dessert, no bake tiramisu, creamy pumpkin recipe, coffee dessert