I love pulling this pumpkin tiramisu from the fridge on a crisp autumn evening — it smells like cinnamon rolls met a coffee shop and decided to throw a party. Growing up, my family tucked into anything pumpkin-flavored as the leaves changed, and this dessert somehow wraps that nostalgia into layers: silky **mascarpone**, cozy **pumpkin**, and bold **espresso**. I make it when I want guests to sigh happily, or when I need to feel like fall has officially arrived in my kitchen. It comes together without drama, but the reward — creamy layers, light coffee-soaked ladyfingers, and a dusting of cocoa — tastes like a hug in a bowl.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes
- Cook Time: 0 minutes (no baking required)
- Total Time: 4 hours 25 minutes (includes chilling)
Why This Recipe is Awesome
This pumpkin tiramisu brings two classics together: silky Italian tiramisu and spiced pumpkin flavor. It stays light because I fold whipped cream into the **mascarpone** mixture, so the texture stays airy, not dense. The ladyfingers soak up the espresso quickly, giving you that perfect contrast between creamy and slightly spongey. It’s easy enough for weeknights and festive enough for holidays — honestly, it’s so simple even your coffee maker cheers you on.
Ingredients
For the Main Dish:
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream, cold
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar, plus extra to taste
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg)
- 1 cup strong brewed espresso or very strong coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 24–30 ladyfingers (savoiardi), about one 7–8 oz package
- Cocoa powder for dusting
- Pinch of salt
For the Sauce / Garnish (if applicable):
- Optional: shaved dark chocolate or chopped toasted pecans for crunch
How I Make It
Step 1:
Start by brewing 1 cup strong espresso and let it cool to room temperature. Stir in 2 tbsp coffee liqueur if you want that boozy, cozy note. I lay out my ladyfingers nearby so they stay crisp until I dunk them quickly — you want them to soak but not fall apart.
Step 2:
Whip 1 cup cold heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla until soft peaks form. You’ll hear the mixer change tone and see soft billowy peaks — stop there. If you whip too far, the cream will lose silkiness, so listen and watch closely.
Step 3:
In a separate bowl, combine 8 oz mascarpone, 1 cup pumpkin puree, 1 1/2 tsp pumpkin pie spice, and a pinch of salt. Beat until smooth and the color looks like light caramel. Fold the whipped cream into the mascarpone-pumpkin mix gently — I fold with a spatula in wide sweeping motions to keep the mixture airy and pillowy.
Step 4:
Quickly dip each ladyfinger into the cooled espresso for about 1–2 seconds — a quick dip gives you that tender texture without turning everything to mush. Lay a single layer in an 8×8-inch dish, spread half the pumpkin-mascarpone mixture over the ladyfingers, then repeat with another dipped ladyfinger layer and the remaining filling. The colors should alternate: coffee-dark then creamy pumpkin, and the scent of espresso with warm spice will make the whole kitchen smell like fall.
Step 5:
Cover and chill for at least 4 hours, though I often let it rest overnight. Right before serving, dust generously with **cocoa powder** and scatter shaved dark chocolate or toasted pecans if you like crunch. Slice with a warm, dry knife for cleaner edges and watch people’s faces when they take the first bite.
Pro Tips
- Use room-temperature mascarpone so it blends smoothly without lumps.
- Don’t over-soak the ladyfingers — 1–2 seconds in espresso usually does the trick; they keep structure while absorbing flavor.
- If you want extra stability for a party, beat one tablespoon of instant gelatin with two tablespoons cold water and warm it; fold into the mascarpone mix before adding whipped cream.
- Make it the day before for better flavor melding; the spice and coffee marry overnight into something magical.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap heavy cream for full-fat coconut cream for a dairy-free version; the texture changes slightly but stays rich and delicious.
- Use gluten-free ladyfingers or thin gluten-free sponge cake to make it gluten-free; the soak time may be slightly less because those cookies can be more fragile.
- Replace powdered sugar with honey or maple syrup (about 3 tbsp) for a deeper flavor; reduce other liquids slightly to balance.
- Use Greek yogurt (full-fat) stirred into the mascarpone (replace up to half) to lighten the dessert and add tang.
Variations & Tips
- Spicy kick: add 1/4 tsp ground ginger and a pinch of cloves to the pumpkin mix.
- Nutty crunch: fold 1/2 cup chopped toasted pecans or walnuts into a layer for texture.
- Kid-friendly: skip the coffee liqueur; replace espresso with decaf or chocolate milk for the littles.
- Pecan pie twist: swirl 1/3 cup warmed pecan butter (or melted brown sugar/pecan mix) between layers.
- Mini desserts: assemble in individual ramekins for pretty party portions.
- Chocolate pumpkin: spread a thin layer of chocolate ganache on the first ladyfinger layer before adding the mascarpone.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble and refrigerate for up to 48 hours. The flavors deepen and the texture mellows beautifully. For best texture, dust with cocoa and add any crunchy garnishes right before serving.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan or two 8×8 pans and increase chilling time slightly if the layers get thicker — aim for at least 6 hours chilled if doubled.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for clean, set layers — the top should look firm but not rock-solid, and the ladyfingers should hold shape when you cut a slice. If a knife pulls through smoothly and the center doesn’t jiggle like liquid, you’re good.
- What if I don’t have ingredient X?
- No drama: if you lack mascarpone, mix 6 oz cream cheese + 2 tbsp heavy cream until smooth for a passable swap. If you don’t have pumpkin pie spice, blend cinnamon, nutmeg, ginger, and a pinch of cloves.
How I Like to Serve It
I serve this pumpkin tiramisu after a cozy dinner — it pairs beautifully with black coffee or a milky latte. For holiday dinners, add a scoop of vanilla ice cream on the side. On a breezy afternoon, I cut a small square and pair it with a glass of dessert wine. It works for weeknights when you want a treat and for gatherings when you want something make-ahead and impressive.
Notes
- Store covered in the refrigerator for up to 48 hours. The texture softens over time but remains delicious.
- This recipe contains no meat; safe cooking temps for meat aren’t applicable here.
Final Thoughts
Closing: Give this pumpkin tiramisu a try — it’s an easy, crowd-pleasing way to bring the flavors of fall to the table. Now go impress someone — or just yourself — with your homemade masterpiece!