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slice of pumpkin tiramisu on a plate with a fork
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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!
Prep Time30 minutes
Chilling time6 hours
Total Time6 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 269kcal
Author: Heather Perine

Ingredients

Pumpkin Mascarpone Filling

  • 2 ½ cups (600 ml) heavy whipping cream cold
  • 16 ounces mascarpone cheese cold
  • 1 cup (113 g) powdered sugar
  • 1 cup (227 g) canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon

Espresso Layer

  • 1 ½ cups (360 ml) brewed espresso or very strong coffee, cooled
  • 2 tablespoons light brown sugar
  • 2 tablespoons bourbon rum, or kahlua
  • 1 teaspoon vanilla extract

Assembly

  • 40 ladyfinger cookies about 2 packages
  • Cocoa powder for dusting

Instructions

For the Pumpkin Mascarpone Filling

  • In a large mixing bowl, with an electric mixer, whip the heavy cream until stiff peaks form. 2 ½ cups (600 ml) heavy whipping cream
  • In a separate bowl, beat the mascarpone, pumpkin purée, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth and creamy. 16 ounces mascarpone cheese 1 cup (113 g) powdered sugar 1 cup (227 g) canned pumpkin purée (not pumpkin pie filling) 1 teaspoon vanilla extract 1 ½ teaspoons pumpkin pie spice ½ teaspoon ground cinnamon
  • Gently fold the whipped cream into the pumpkin mascarpone mixture 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. 1 ½ cups (360 ml) brewed espresso or very strong coffee, 2 tablespoons light brown sugar 2 tablespoons bourbon 1 teaspoon vanilla extract

Assemble the Tiramisu

  • Quickly dip each ladyfinger into the espresso mixture (1-2 seconds per side) and arrange a layer in the bottom of a 9x13 inch baking dish (about 20 cookies). Spread half of the pumpkin mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream. Smooth the top with a spatula. 40 ladyfinger cookies
  • Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Just before serving, dust with cocoa powder. Slice and enjoy! Cocoa powder

Video

Notes

  • Storage: Cover and refrigerate for up to 4 days. This dessert gets even better as it sits. Freezing is not recommended as it can affect the texture of the cream.
  • Don't soak the ladyfingers too long, 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 9x13 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.

Nutrition

Calories: 269kcal | Carbohydrates: 19g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 87mg | Sodium: 47mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2320IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg