Pumpkin Tiramisu is a delicious autumn twist on the classic Italian dessert, combining layers of espresso-soaked ladyfingers, creamy pumpkin mascarpone filling, warm pumpkin pie spices, and fluffy whipped cream. Finished with a generous dusting of cocoa powder, this no-bake dessert is rich, comforting, and perfect for fall gatherings.
Unlike traditional tiramisu, this Pumpkin Tiramisu recipe is completely alcohol-free and uses a pumpkin-spiced mascarpone cream that brings the cozy flavors of pumpkin pie into every bite.
Whether you’re planning a Thanksgiving dessert table, hosting a fall dinner party, or looking for an easy make-ahead dessert, this creamy pumpkin tiramisu is a beautiful choice.
Prep time
25 minutes
Chill time
6 hours
Total time
6 hours 25 minutes
Servings
12
Why You’ll Love This Pumpkin Tiramisu
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No baking required: An easy layered dessert that doesn’t require an oven.
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Perfect fall flavors: Pumpkin puree, cinnamon, nutmeg, and pumpkin pie spice create a cozy seasonal treat.
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Creamy and fluffy: Mascarpone cheese and whipped cream make the filling smooth and luxurious.
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Make-ahead friendly: Preparing it the night before gives the layers time to set.
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Beautiful presentation: Distinct layers of pumpkin cream, coffee-soaked ladyfingers, and cocoa powder look impressive in a glass serving dish.
Ingredients
For one 9 × 13-inch baking dish
Pumpkin Mascarpone Filling
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16 oz (450 g) mascarpone cheese, softened slightly
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1 cup pumpkin puree (not pumpkin pie filling)
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1½ cups cold heavy whipping cream
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¾ cup powdered sugar
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2 teaspoons vanilla extract
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2 teaspoons pumpkin pie spice
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½ teaspoon ground cinnamon
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Pinch of salt
Coffee-Soaked Ladyfingers
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30–36 crisp ladyfinger cookies (savoiardi)
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1½ cups strong brewed coffee or espresso, completely cooled
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2 tablespoons brown sugar, optional
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½ teaspoon vanilla extract
Topping
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2 tablespoons unsweetened cocoa powder
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½ cup whipped cream for decoration, optional
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¼ teaspoon ground cinnamon
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Crushed gingersnap cookies, optional
How to Make Pumpkin Tiramisu
Step 1: Prepare the Coffee Mixture
Brew strong coffee or espresso and allow it to cool completely.
Pour the coffee into a shallow bowl and stir in brown sugar and vanilla extract until dissolved.
Set aside while preparing the pumpkin mascarpone filling.
Tip: Cold coffee prevents the ladyfingers from becoming overly soft during assembly.
Step 2: Make the Pumpkin Mascarpone Mixture
In a large mixing bowl, combine mascarpone cheese, pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt.
Beat on low speed until smooth and creamy, taking care not to overmix the mascarpone.
The mixture should be thick, silky, and evenly colored.
Step 3: Whip the Heavy Cream
In a separate chilled bowl, pour in the cold heavy whipping cream.
Using an electric mixer, beat until medium-stiff peaks form.
The whipped cream should hold its shape while remaining smooth.
Step 4: Combine the Filling
Using a spatula, gently fold one-third of the whipped cream into the pumpkin mascarpone mixture.
Fold in the remaining whipped cream in two additions until fully incorporated.
Avoid vigorous mixing to maintain the light and fluffy texture.
Step 5: Dip the Ladyfingers
Working one cookie at a time, quickly dip each ladyfinger into the cooled coffee mixture.
Dip for approximately one second per side.
The cookies should absorb some coffee without becoming soggy.
Step 6: Assemble the First Layer
Arrange a single layer of coffee-dipped ladyfingers across the bottom of a 9 × 13-inch glass baking dish.
Break a few cookies if needed to fill gaps.
Spread half of the pumpkin mascarpone filling evenly over the ladyfingers using an offset spatula.
Step 7: Add the Second Layer
Dip the remaining ladyfingers into the coffee mixture.
Arrange them evenly over the first pumpkin cream layer.
Spread the remaining pumpkin mascarpone filling over the top, smoothing it into an even layer.
Step 8: Refrigerate Until Set
Cover the baking dish tightly with plastic wrap.
Refrigerate for at least 6 hours, preferably overnight.
This chilling time allows the ladyfingers to soften and the mascarpone cream to become firm enough for clean slices.
Step 9: Decorate and Serve
Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.
For a decorative finish, pipe small whipped cream rosettes across the surface.
Sprinkle lightly with cinnamon or crushed gingersnap cookies if desired.
Slice into squares and serve chilled.
Tips for the Best Pumpkin Tiramisu
Use pure pumpkin puree. Canned pumpkin puree works perfectly. Avoid pumpkin pie filling because it already contains sugar and spices.
Choose crisp ladyfingers. Italian savoiardi hold their shape better than soft sponge-style ladyfingers.
Don’t oversoak the cookies. A quick dip is enough. They will continue absorbing moisture while the dessert chills.
Use cold heavy cream. Cold cream whips more easily and helps create a stable filling.
Chill overnight for the best texture. The dessert becomes more cohesive, and the flavors develop beautifully.
Dust with cocoa just before serving. This keeps the topping attractive instead of allowing it to absorb moisture.
Delicious Pumpkin Tiramisu Variations
Pumpkin Cheesecake Tiramisu
Replace half the mascarpone with softened cream cheese for a tangier, cheesecake-inspired filling.
Pumpkin Spice Latte Tiramisu
Add ½ teaspoon pumpkin pie spice to the coffee mixture for extra seasonal flavor.
Chocolate Pumpkin Tiramisu
Sprinkle finely chopped dark chocolate between the layers for a delicious chocolate-pumpkin combination.
Gingersnap Pumpkin Tiramisu
Replace one layer of ladyfingers with briefly dipped gingersnap cookies for a spiced cookie variation.
Decaf Pumpkin Tiramisu
Use strong decaffeinated coffee for the same coffee flavor without regular caffeine.
How to Store Pumpkin Tiramisu
Refrigerator: Cover tightly and refrigerate for up to 3 days. Keep chilled until serving.
Freezer: Freeze in an airtight freezer-safe container for up to 1 month. Thaw overnight in the refrigerator. The texture may soften slightly after thawing.
Make ahead: Prepare 12–24 hours before serving for the best combination of flavor and texture.
Frequently Asked Questions
Can I make pumpkin tiramisu without alcohol?
Absolutely! This recipe contains no added alcohol. Coffee, vanilla, pumpkin puree, and warm spices provide plenty of flavor. Choose alcohol-free vanilla extract if avoiding even small amounts of alcohol.
Can I make pumpkin tiramisu without coffee?
Yes. Replace the coffee with cooled, strongly brewed chai tea or a mixture of milk and pumpkin pie spice. The flavor will be different from traditional tiramisu but still delicious.
Why is my pumpkin tiramisu runny?
Runny filling can result from overmixing mascarpone, underwhipping the cream, using watery pumpkin puree, or insufficient chilling time.
Can I use homemade pumpkin puree?
Yes, but homemade pumpkin puree should be thick and well-drained. Excess moisture can make the mascarpone filling too soft.
Is pumpkin tiramisu good for Thanksgiving?
Yes! Pumpkin Tiramisu is an excellent Thanksgiving dessert because it can be prepared ahead of time and offers an elegant alternative to traditional pumpkin pie.
What to Serve with Pumpkin Tiramisu
Pumpkin Tiramisu pairs beautifully with hot coffee, decaffeinated cappuccino, chai tea, cinnamon-spiced hot chocolate, or a warm pumpkin spice latte.
For a Thanksgiving dessert buffet, serve smaller portions alongside apple crisp, pecan pie, or chocolate desserts.
This easy Pumpkin Tiramisu recipe brings together everything wonderful about fall desserts: creamy mascarpone, sweet pumpkin, warm spices, delicate coffee-soaked ladyfingers, and a beautiful cocoa-dusted finish.
It’s elegant enough for Thanksgiving, simple enough for a weekend treat, and perfect for making ahead when entertaining.
Save this no-bake pumpkin dessert recipe for your next fall gathering!