Pumpkin Tiramisu

This pumpkin tiramisu is a cozy, no-bake twist on the traditional tiramisu—layered with spiced pumpkin mascarpone cream and soft espresso-soaked ladyfingers. It’s the perfect make-ahead treat for fall gatherings or when you want something impressive without turning on the oven. Easy no bake dessert perfect for Fall!

 

The first time I had tiramisu, I had just moved to Boston. I was living in a tiny apartment and exploring the city one bite at a time. One night, I wandered into the North End, Boston’s beloved Italian neighborhood, and ended up at a family-owned trattoria.

After a big bowl of pasta, the waiter brought over a generous slice of tiramisu—pillowy, rich, perfectly boozy. With the coffee-soaked ladyfingers, the creamy mascarpone filling, and the dusting of cocoa powder on top- I was hooked.

So of course I’ve created a few fun twists on tiramisu – like these tiramisu cookies and this no bake tiramisu cheesecake. But this one might be my favorite.

This pumpkin tiramisu recipe is my nostalgic fall twist on that memory. It blends the creamy, espresso-soaked indulgence of classic tiramisu with cozy autumn flavors like pumpkin, cinnamon, and nutmeg. No baking required, but the result tastes like something you’d serve at a dinner party or bring to Thanksgiving.

Why You’ll Fall in Love with This Dessert

• No oven needed – It’s a chill-and-serve situation.
• Make-ahead friendly – Actually better the next day.
• Perfect balance – Not too sweet, with just enough pumpkin spice.
• Elegant but easy – Feels fancy, but simple enough for beginners.

What You’ll Need

Here’s what goes into this autumn twist on a classic Italian dessert, plus a few tips and substitutions:

• Pumpkin purée – Be sure to use 100% pure pumpkin, not pumpkin pie filling (which has added sugar and spices).
• Mascarpone cheese – This is key to the creamy filling. If you can’t find mascarpone, full-fat cream cheese can work in a pinch, but the texture will be slightly firmer. You want it to be cold when you mix it so it doesn’t curdle.
• Heavy cream –
• Powdered sugar 
• Pumpkin pie spice – You can make your own with a mix of cinnamon, ginger, nutmeg, and cloves.
• Vanilla extract 
• Espresso or strong coffee – Cool it before dipping the ladyfingers.
• Bourbon – Or a little Kahlua or dark rum adds classic tiramisu flavor.
• Ladyfingers (savoiardi) – Use crisp, dry ones—they’ll soak up the espresso beautifully without getting mushy. Or try making homemade lady fingers.
• Cocoa powder – For dusting the top. Use unsweetened for a rich contrast to the creamy filling. I like Dutch process cocoa powder as its bit less acidic. You an also top with shaved chocolate.

How to Make Pumpkin Tiramisu

For the Pumpkin Mascarpone Filling

 In a large mixing bowl, with an electric hand mixer, whip the heavy cream until stiff peaks form. You can also use a stand mixer fitted with the whisk attachment.

In a separate bowl, beat the mascarpone, pumpkin purée, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth and creamy. 

Gently fold the whipped cream into the pumpkin mascarpone mixture with a rubber spatula until fully combined. Set aside.

For the Espresso Mixture

In a shallow bowl, combine the cooled espresso with the brown sugar, bourbon, and vanilla extract. Stir to dissolve.

Assemble the Tiramisu

Quickly dip each ladyfinger into the coffee mixture (1-2 seconds per side) and arrange in a single layer in the bottom of a 9×13 inch baking dish (about 20 cookies).

Spread half of the pumpkin mascarpone cream over the ladyfingers.

Repeat with a second layer of dipped ladyfingers.

Then top with the remaining cream. Smooth the top with a spatula.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Just before serving, dust with cocoa powder. Slice and enjoy!

Tips for Success

• Don’t soak the lady fingers too long. Dip ladyfingers quickly. Just a quick dip is enough or they’ll get soggy.
• Use cold mascarpone and cold cream for the best whipped texture.
• Ladyfingers don’t always fit perfectly in a 9×13 pan. It’s totally fine to trim the ends of a few to make a clean, even layer.
• Fold, don’t beat, the whipped cream into the pumpkin mixture to keep it light and fluffy.
• You can use freshly brewed espresso or instant espresso powder dissolved in hot water. Or also use instant coffee!

Recipe Variations

• Swap the booze: Instead of the bourbon you can use dark rum, coffee liqueur (like Kahlúa) to the espresso mixture or skip entirely!
• Swap the cookies: If you can’t find ladyfingers, try using gingersnaps, Biscoff cookies, or even thin slices of pumpkin loaf cake for a unique texture and flavor. You can also use gluten-free ladyfingers.
• Take a shortcut: Use whipped topping in place of heavy whipping cream to save a bit of time.
• Extra spice: Add a pinch of ground cloves or allspice to the pumpkin mixture for an even warmer, spicier flavor.
• Individual servings: Layer the tiramisu in small jars or ramekins for easy grab-and-go desserts—perfect for parties or gifting!
• Make homemade ladyfingers instead of using the packaged ones!
• Use cold brew coffee instead of coffee or espresso for a fun twist.

How to Store It

• Fridge: Store covered in the refrigerator in the airtight container for up to 4 days.
• Freezer: You can freeze pumpkin tiramisu for up to 2 months. Freeze it in individual portions and let thaw in the fridge before serving.
• Make ahead tip: You can make it 1–2 days in advance—it tastes even better after sitting!

Recipe FAQs

More Recipes To Try

If you’re craving more pumpkin then be sure to try my pumpkin cheesecake with a gingersnap cookie crust. Or these pumpkin cheesecake bars!

Or these homemade pumpkin donuts. They are baked not fried!

And then wash it all down with maybe a Pumpkin Cream Cold Foam (just like Starbucks!)