Description

Learn how to make delicious Pumpkin Tiramisu. Easy recipe with step-by-step instructions.

Ingredients

Scale

1 cup pumpkin puree (canned or homemade)
3/4 cup granulated sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
8 ounces mascarpone cheese, softened
1 cup heavy cream
1 teaspoon vanilla extract
1 1/2 cups strong brewed coffee or espresso, cooled
2 tablespoons coffee liqueur (optional, can substitute with vanilla extract)
24 ladyfinger cookies (savoiardi)
Unsweetened cocoa powder, for dusting

Ingredient Substitution Tips: If you’re dairy-free, you can swap mascarpone for a blend of vegan cream cheese and coconut cream, but the texture will be slightly different. For the coffee, decaf works just fine, especially if you’re serving little ones like my son Eli—he’s always been curious about what’s in the kitchen but isn’t quite ready for caffeine yet. And if you don’t have coffee liqueur, a splash of vanilla extract keeps things fragrant and just as tasty.

Instructions

Begin by brewing your coffee or espresso and allowing it to cool completely. Stir in the coffee liqueur or vanilla extract and set aside. When I first started experimenting with tiramisu, I learned that the coffee soak is the key to flavor depth, so don’t rush this step.
In a medium bowl, mix the pumpkin puree with 1/2 cup of the granulated sugar and all the spices: cinnamon, nutmeg, ginger, and cloves. This blend should smell like fall in a bowl—warm and inviting.
In a separate large bowl, beat the mascarpone cheese until smooth and creamy. Add the remaining 1/4 cup sugar and vanilla extract, mixing until well combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated, then fold in the pumpkin-spice mixture. This layering of flavors and textures is what makes the dessert shine.
Quickly dip each ladyfinger into the cooled coffee mixture—just a brief dunk to avoid sogginess. Arrange half the soaked ladyfingers in a single layer in your serving dish. I like to use a glass 8×8-inch dish so you can see all the beautiful layers.
Spread half of the pumpkin-mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This step allows the flavors to meld and the dessert to firm up. It’s one of those moments where patience truly pays off—kind of like waiting for a good chili to simmer.
Before serving, dust the top with unsweetened cocoa powder using a fine sieve. For an extra touch, you can add a sprinkle of cinnamon or even some toasted pumpkin seeds for crunch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Pumpkin Tiramisu, recipe, cooking, food