Pumpkin Spice Tiramisu: The Cozy, No-Bake Dessert That Wins Fall (And Your Guests) in 10 Minutes

Forget bland pumpkin pies and complicated soufflés. This Pumpkin Spice Tiramisu hits like a pumpkin latte and a cloud had a dessert baby—creamy, bold, and ridiculously easy. You get café vibes without turning on the oven, plus that signature tiramisu drama with a fall twist.

It’s the kind of dessert that makes people ask for the recipe before they’ve finished the first bite. Want applause with zero stress? This is your move.

Why This Recipe Works

This recipe layers spiced pumpkin mascarpone cream with espresso-soaked ladyfingers for a texture contrast that feels luxurious but not heavy.

Pumpkin puree adds moisture and body, while warm spices amplify the depth of coffee and cocoa like a perfect playlist. We skip raw eggs (saver alert) and use mascarpone + whipped cream for stability that sets beautifully in the fridge. The result?

A chilled, sliceable dessert that tastes like fall in a tuxedo.

What Goes Into This Recipe – Ingredients

• Ladyfingers (savoiardi) – 30–36 pieces, depending on pan size
• Espresso or strong coffee – 1 1/2 cups, cooled
• Dark rum, bourbon, or Marsala – 3–4 tablespoons (optional but recommended)
• Mascarpone cheese – 16 ounces, cold
• Heavy whipping cream – 1 1/4 cups, cold
• Pumpkin puree – 1 cup (not pie filling)
• Granulated sugar – 1/2 cup
• Brown sugar – 2 tablespoons (adds caramel notes)
• Vanilla extract – 2 teaspoons
• Pumpkin pie spice – 2 1/2 teaspoons
• Ground cinnamon – 1/2 teaspoon (extra warmth)
• Fine sea salt – 1/4 teaspoon
• Cocoa powder – 2–3 tablespoons, for dusting
• Grated dark chocolate or chocolate shavings – optional, for garnish
• Orange zest – optional 1 teaspoon, for brightness

How to Make It – Instructions

1. Brew and chill the coffee. Make your espresso or strong coffee. Stir in the rum or Marsala and let it cool completely. Warm coffee = soggy, sad ladyfingers.
2. Whip the cream. In a cold bowl, whip heavy cream to medium-stiff peaks.

   Don’t overbeat—grainy cream is a vibe killer.

3. Make the pumpkin mascarpone cream. In another bowl, beat mascarpone, pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Fold in the whipped cream gently to keep it airy. Add orange zest if using.
4. Set up your pan. Use a 9×9-inch square dish or similar.

   You want clean layers, not chaos.

5. Dip and layer. Quickly dip ladyfingers into the cooled coffee—1–2 seconds per side. Line the bottom of the dish with a tight layer.
6. Spread the cream. Add half the pumpkin mascarpone cream. Smooth it out.

   Dust lightly with cocoa powder.

7. Second layer. Repeat with another layer of dipped ladyfingers and the remaining cream. Level the top for those satisfying slices later.
8. Chill to set. Cover and refrigerate at least 6 hours, preferably overnight. The flavors marry, the layers set, and you look like a genius.
9. Finish and serve. Right before serving, dust generously with cocoa powder and add dark chocolate shavings.

   Slice and serve cold.

Preservation Guide

• Refrigerator: Keeps well for 3 days, tightly covered. Flavor improves on day 2, IMO.
• Freezer: Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge.

  Dust cocoa after thawing so it doesn’t blotch.

• No-soggy-zone tip: If making ahead 24+ hours, lightly under-dip the second layer of ladyfingers. They’ll soften over time.
• Leftover rescue: If a corner gets too soft, spoon into glasses for “tiramisù parfaits.” Looks intentional. Win-win.

Why This is Good for You

Pumpkin brings fiber, beta-carotene (hello, vitamin A), and a subtle sweetness that reduces the need for tons of sugar. Coffee and cocoa add antioxidants and a flavor punch without extra fat.

Using mascarpone + whipped cream gives body without needing custard—fewer steps, fewer chances to mess up, same satisfaction. And because it’s chilled and not baked, the spices stay vibrant, which means you taste more while using less.

Common Mistakes to Avoid

• Over-soaking the ladyfingers: They should be moist, not collapsing. A quick dunk is enough.
• Warm coffee + warm kitchen: Heat turns crisp cookies to mush.

  Cool your brew first.

• Overwhipping cream: Stop at medium-stiff peaks. If it looks lumpy, you went too far.
• Skipping the chill time: The fridge is where the magic happens. Minimum 6 hours.

  Overnight is king.

• Using pumpkin pie filling: It’s pre-sweetened and spiced, which throws off the balance. Use pure pumpkin puree.
• Heavy hand with cocoa too early: Dust just before serving to avoid moisture patches.

Mix It Up

• Maple Twist: Swap half the granulated sugar for pure maple syrup. Reduce the pumpkin by 2 tablespoons to keep texture.
• Gingery Crunch: Add a thin layer of crushed ginger snaps between layers for snap and spice.
• Kid-Friendly: Use decaf coffee or hot cocoa for dipping.

  Skip the alcohol.

• High-Contrast: Add a swipe of salted caramel on the first layer. Not subtle. Very delicious.
• Lightened Up: Use 8 oz mascarpone + 8 oz thick Greek yogurt.

  Keep the sugar the same; add an extra pinch of salt.

• Dairy-Free: Use coconut cream (whipped) and a dairy-free cream cheese alternative. Choose crisp vegan ladyfingers or sponge cookies.
• Spirited Upgrade: Bourbon + a dash of orange bitters in the coffee = chef’s kiss.

FAQ

Can I make Pumpkin Spice Tiramisu without alcohol?

Absolutely. Just use straight espresso or strong coffee.

For a little complexity, add 1 teaspoon vanilla and a splash of maple syrup to the coffee mix.

What if I can’t find ladyfingers?

Use a light sponge cake cut into fingers, panettone slices, or even crisp ginger snaps layered lightly. Just adjust dipping time—softer cakes need only a quick brush with coffee.

Is mascarpone the same as cream cheese?

No. Mascarpone is richer and less tangy.

If you must substitute, blend cream cheese with a few tablespoons of heavy cream and a teaspoon of honey to soften the flavor.

How do I keep the cream from being runny?

Use cold ingredients, whip the cream properly, and fold gently. If the pumpkin puree is very wet, pat it with paper towels to reduce excess moisture before mixing.

Can I make this in individual cups?

Yes, and it looks fancy. Break ladyfingers in halves, layer in glasses, and chill.

Great for portion control and zero slicing drama.

What size pan works best?

A 9×9-inch dish gives two thick layers. For thinner layers, use a 9×13 and add extra ladyfingers and a bit more coffee.

When is it perfectly set?

After 8–12 hours, it slices cleanly and the flavors are fully developed. If you’re in a rush, 6 hours still works, but the texture gets better with patience.

Can I use pumpkin pie spice only?

Yes.

Use 3 teaspoons pumpkin pie spice and skip the extra cinnamon. Taste and adjust if your blend is mild.

How sweet is this recipe?

Moderately sweet. If you prefer dessert-dessert levels, add 2–3 extra tablespoons of sugar to the cream or finish with a light drizzle of maple.

Why add salt?

A pinch of salt sharpens the spices and balances the sweetness.

It won’t taste salty—just more alive.

My Take

This Pumpkin Spice Tiramisu is the rare dessert that feels festive, looks sophisticated, and takes less effort than brewing a second pot of coffee. It respects tiramisu’s structure while unapologetically embracing fall flavors—no cringe fusion, just good taste. Serve it at a dinner party or keep it in the fridge for stealthy midnight forkfuls.

Either way, it’s a guaranteed crowd-pleaser that overdelivers with minimal work. FYI: hiding the last slice is self-care.