Creamy Pumpkin Spice Tiramisu is a delightful twist on the classic Italian dessert that combines smooth mascarpone cheese with the cozy flavors of pumpkin and warm spices like cinnamon and nutmeg. Layers of coffee-soaked ladyfingers and a rich pumpkin-flavored cream make this dessert both comforting and impressive for any fall gathering.
I love making this tiramisu when the air starts to get crisp because the pumpkin spice adds a gentle warmth that feels just right for the season. It’s a fun way to enjoy the familiar taste of pumpkin pie but with that lovely coffee kick and creamy texture that tiramisu is known for. I find it’s always a hit, whether I serve it after a family dinner or bring it to a friend’s potluck.
My favorite way to enjoy this pumpkin spice tiramisu is chilled, straight from the fridge, giving the flavors time to blend together perfectly. Sometimes, I like to sprinkle a little extra cinnamon or even a dusting of cocoa powder on top just before serving. It’s an easy dessert that feels special, and I’m pretty sure once you try it, you’ll want to make it a regular fall treat too!
Key Ingredients & Substitutions
- Mascarpone Cheese
- This creamy cheese is key for that rich tiramisu texture. If you can't find it, cream cheese mixed with a bit of heavy cream works as a substitute, though the flavor is a bit tangier.
- Pumpkin Puree
- Use canned pumpkin puree for convenience, but homemade pumpkin puree will give a fresher flavor. Avoid pumpkin pie filling, as it has added sugars and spices.
- Ladyfingers
- These light sponge biscuits soak up coffee nicely. If unavailable, you can use sponge cake or pound cake, but soak them carefully to avoid sogginess.
- Eggs
- Eggs give creaminess and structure when whipped. For safety, use pasteurized eggs if eating raw or try an eggless whipped cream or mascarpone mixture as an alternative.
- Espresso or Coffee
- Brewed strong coffee is perfect. Coffee liqueur is optional but adds a lovely depth. For a non-alcoholic version, just use coffee alone or add a bit of vanilla extract.
How Do You Keep Ladyfingers From Getting Too Soggy?
Soaking ladyfingers quickly is important to keep the dessert layered and firm without becoming mushy. Here’s how:
- Pour your cooled coffee (and optional liqueur) into a shallow dish for quick dipping.
- Dip each ladyfinger very briefly—just 1 to 2 seconds per side—to let it absorb flavor but not soak through.
- Avoid letting them sit in liquid; do one at a time and place immediately into the dish.
- If using sponge cake, press gently and soak similarly but watch closely because it soaks faster.
Taking your time with gentle dipping keeps the layers distinct and allows the tiramisu to set beautifully in the fridge.
Equipment You’ll Need
- Mixing bowls – You’ll need a few for whipping cream, beating eggs, and mixing the pumpkin mascarpone filling.
- Electric mixer or hand whisk – Makes whipping cream and egg whites quick and easy for fluffy texture.
- Shallow dish – Perfect for dipping ladyfingers quickly without soaking them too much.
- Spatula – Helps fold ingredients gently to keep the cream light and airy.
- 9×9-inch serving dish or similar – A clear glass dish works well to show off the beautiful layers.
- Sifter or fine mesh strainer – For dusting cocoa powder evenly on top before serving.
Flavor Variations & Add-Ins
- Switch pumpkin puree with sweet potato puree for a slightly different autumn flavor that’s just as creamy.
- Add a pinch of ground cloves or cardamom to the pumpkin mixture for a deeper, warm spice profile.
- Stir in a splash of orange liqueur like Grand Marnier into the coffee dip for a citrus twist that pairs well with pumpkin.
- Top with chopped toasted pecans or walnuts before serving for a crunchy contrast to the creamy layers.
How to Make Creamy Pumpkin Spice Tiramisu
Ingredients You’ll Need:
- 1 cup strong brewed espresso or coffee, cooled
- 3 tablespoons coffee liqueur (optional)
- 3 large eggs, separated
- 3/4 cup granulated sugar, divided
- 8 oz (225g) mascarpone cheese, room temperature
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (a mix of cinnamon, nutmeg, cloves, and ginger)
- 24 ladyfingers (savoiardi biscuits)
- 1 cup heavy cream
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus at least 4 hours (or overnight) chilling time in the refrigerator. The chilling step helps the flavors combine and the tiramisu to set perfectly.
Step-by-Step Instructions:
1. Prepare the Coffee Mixture:
Mix the cooled espresso or coffee with the coffee liqueur (if using) in a shallow dish. Set this aside for dipping the ladyfingers later.
2. Make the Pumpkin Mascarpone Cream:
Beat the egg yolks with half of the sugar (1/2 cup) until the mix becomes pale and thick. Stir in the mascarpone cheese, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix gently until smooth.
3. Whip the Cream and Egg Whites:
In a separate bowl, whip the heavy cream until stiff peaks form. In another clean bowl, beat the egg whites until soft peaks form, gradually adding the remaining sugar (1/4 cup) and beating until firm peaks form.
4. Combine Creams:
Fold the whipped cream into the pumpkin mascarpone mixture carefully. Then fold in the beaten egg whites gently, keeping the mixture light and airy.
5. Assemble the Tiramisu:
Quickly dip each ladyfinger into the coffee mixture, soaking just enough to absorb flavor without getting soggy. Arrange a layer of dipped ladyfingers at the bottom of your serving dish. Spread half of the pumpkin cream mixture over them. Repeat with another layer of dipped ladyfingers and the remaining cream.
6. Chill and Serve:
Cover the tiramisu and refrigerate for at least 4 hours or overnight. Before serving, dust the top with unsweetened cocoa powder. Serve chilled and enjoy!
Can I Use Store-Bought Pumpkin Pie Spice Instead of Making My Own?
Yes, store-bought pumpkin pie spice works perfectly and saves time. Just ensure it has the typical blend of cinnamon, nutmeg, cloves, and ginger for that authentic flavor.
Is It Safe to Use Raw Eggs in This Tiramisu?
If you’re concerned about raw eggs, use pasteurized eggs or substitute with whipped cream and mascarpone only. Alternatively, you can cook the egg yolk mixture gently over a double boiler until it reaches 160°F for safety.
Can I Make This Tiramisu Ahead of Time?
Absolutely! In fact, chilling it overnight allows the flavors to deepen and the dessert to set perfectly. Just cover tightly and keep refrigerated until ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat is not recommended—enjoy it chilled for the best texture and taste.