Pumpkin Tiramisu

Fall's ultimate no-bake treat combines the warmth of pumpkin spice with traditional tiramisu creaminess. Coffee-dipped ladyfingers layered with velvety pumpkin mascarpone cream make this dessert a standout for autumn parties or Thanksgiving dinner. Each spoonful delivers comforting pumpkin mixed with cinnamon, nutmeg and ginger, balanced by airy whipped cream and mascarpone. A light cocoa powder topping finishes this crowd-favorite that'll have everyone asking for seconds at your next fall get-together!

INGREDIENTS

• Ground ginger: 1/2 teaspoon
• Ground nutmeg: 1/2 teaspoon
• Ground cinnamon: 1 teaspoon
• Brown sugar (packed): 1/2 cup
• Pumpkin puree: 1 cup
• Vanilla extract: 1 teaspoon
• Heavy whipping cream: 1 cup
• Mascarpone cheese (softened): 8 oz
• Ladyfinger cookies: 24-30
• Coffee liqueur (optional): 2 tablespoons
• Brewed espresso or strong coffee (cooled): 1 cup
• Cocoa powder: for dusting

INSTRUCTIONS

Step 9:

Just before you serve, sprinkle cocoa powder on top for the perfect finish.

Step 8:

Let everything chill in the fridge for at least 4 hours or leave it overnight.

Step 7:

Create another coffee-soaked ladyfinger layer and cover with what's left of your pumpkin mixture.

Step 6:

Cover your first layer of ladyfingers with half the pumpkin-mascarpone blend.

Step 5:

Quickly dunk each ladyfinger into the coffee mix and lay them side by side in your dish.

Step 4:

Mix your cooled espresso with coffee liqueur if you're using it.

Step 3:

Carefully mix the pumpkin blend into the mascarpone mixture.

Step 2:

Whip together your mascarpone cheese, heavy cream, and vanilla until it gets fluffy.

Step 1:

Stir together your pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger until smooth.

Serving and Storage Tips

• This dessert tastes even better after sitting in the fridge overnight, giving all those yummy flavors time to mingle.
• Want more coffee taste? Let your ladyfingers soak a bit longer, but don't let them get too soggy.

Helpful Notes

• Need a gluten-free version? Just swap in gluten-free ladyfingers instead.
• Looking to cut calories? Try using half reduced-fat cream cheese with your mascarpone.

Tips from Well-Known Chefs

• Try adding a thin caramel drizzle before the cocoa powder dusting for extra fall sweetness.

Why You'll Love This Pumpkin Tiramisu

You'll fall head over heels for this autumn twist on classic tiramisu. The coffee-soaked cookies blend perfectly with creamy pumpkin spice flavors. It's got that amazing smooth texture that melts in your mouth while the coffee gives it a nice kick. The best part? You don't need to turn on your oven, and it actually tastes better when you make it a day ahead. It's perfect for those times when guests are coming and you want to wow them without stressing out on the day of your gathering!

FAQs

Can I make Pumpkin Tiramisu ahead of time?

Absolutely! It actually tastes better when made ahead. Keep it in your fridge at least 4 hours before serving, but overnight works great too.

Can I freeze Pumpkin Tiramisu?

You sure can! Just wrap it really well in plastic and it'll keep in the freezer for up to 2 months. Let it thaw in the fridge when you're ready to eat it.

Can I substitute the mascarpone with cream cheese?

You can swap in cream cheese if you want. It'll give you a slightly tangier flavor. For the best results, try using half mascarpone and half cream cheese.

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Summary

This cozy spin on tiramisu is perfect for fall. With velvety pumpkin mascarpone and espresso-soaked ladyfingers, it’s a creamy dessert that’s quick to pull together and ideal for holidays or casual get-togethers. Warm spices and a touch of sweetness make it irresistible, and it’s even tastier after chilling overnight. Finish with a dusting of cocoa powder for an elegant touch!