This luscious pumpkin tiramisu stars spiced mascarpone cream and coffee-soaked ladyfingers for an easy make-ahead fall dessert that’s perfect for Thanksgiving or any special dinner.
Last fall when I was brainstorming desserts (as cookbook authors do), I was struck by the idea “tiramisu, but make it pumpkin.” Turns out other people have already had this idea before, but I set about to put my own spin on it!
This pumpkin dessert has layers of fluffy spiced mascarpone cream mixed with coffee and amaretto-soaked ladyfingers. Its simple to put together and you can even make it the night before. I’ve served it as a Thanksgiving dessert and at book clubs, and each time, I get asked for the recipe before we’ve even finished eating!
5-Star Reader Review
“The mascarpone cream is dreamy!! So fluffy and light as a cloud. Wonderful warm spices but nice and cool at the same time. I really love how quickly this came together, and it’ll be one less thing to worry about during Thanksgiving dinner prep!” -Tanvee
Why This Pumpkin Tiramisu Works
I know you’re going to love this pumpkin tiramisu! Here’s what makes it stand out:
- Incredible flavor and texture: It’s so light and creamy, pairing sweet whipped mascarpone with bitter coffee, and tender ladyfingers that create the perfect texture contrast.
- Easy to make ahead with no baking. Having a dessert that only needs refrigeration is clutch when the oven is full with roasted butternut squash or Thanksgiving roasted vegetables.
- It’s simple to make. My trick of using purchased cold brew coffee concentrate makes this a very simple recipe. (I created this idea for my frozen Espresso Martini and it works perfectly.)
Key Ingredients You’ll Need
Here are the key ingredients you’ll need for this recipe:
- Mascarpone Cheese: This Italian cream cheese is what gives tiramisu its richness. Always bring your mascarpone to room temperature before whipping: cold mascarpone can seize up and become grainy. I’ve actually learned this the hard way on Thanksgiving last year!
- Heavy Cream: The cream lightens the cheese into fluffy layers.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. (I keep several cans in my pantry in the fall for everything from pumpkin pancakes to pumpkin bread.)
- Pumpkin Spice and Cinnamon: The combination with extra cinnamon creates those warm, cozy flavors.
- Ladyfingers: These Italian cookies are essential: you can find them in the baking section of the grocery.
- Strong Coffee (or Cold Brew): Make a double-strength batch using your favorite method of making coffee, make espresso using one of the linked methods, or purchase a bottle of cold brew concentrate. If using cold brew, make sure to water it down using the quantities listed on the package (it’s typically 1:1 concentrate to water).Â
- Amaretto: Traditional tiramisu often includes a hint of liqueur, but it’s totally optional. I like adding amaretto to give it an extra flavor boost, but you could also use rum or Kahlua.
Assembly Tips for Perfect Layers
The beauty of tiramisu is its simplicity, but timing matters.
- Dip the ladyfingers quickly. The key is dipping them quickly, just one second per side, so they soften. If you let them soak even a few seconds, they start to become soggy.
- Arrange them in a single layer, breaking them as necessary. I arrange them in a single layer in my 9×9-inch pan, breaking pieces as needed to create full coverage.
- For the mascarpone, spread half over the first layer of ladyfingers, getting it all the way to the edges. Then add the second layer of dipped ladyfingers and top with the remaining cream.
- Dust with cinnamon: The final dusting of cinnamon through a fine mesh strainer gives it that professional bakery look.
How To Keep The Mascarpone Cream Smooth
Grainy mascarpone is the #1 thing that can go wrong here, and it’s happened to me! I didn’t let my mascarpone come to room temperature and I paid for it with lumps in my tiramisu. Here’s how I avoid it:
- Warm it up. Let the mascarpone sit out for 20 minutes before you start.
- Mix in order. Whisk the pumpkin puree, sugar, vanilla extract, and spices first, then whip in the mascarpone on medium speed just it’s until smooth. If it’s room temperature, it should come out perfectly smooth!
Make-Ahead Tips
This is where pumpkin tiramisu shines as a Thanksgiving dessert (instead of pumpkin pie) or a fall dessert. I like making it the night before serving so the flavors develop and the ladyfingers soften to that perfect texture. The dessert needs a minimum of 4 hours in the refrigerator, but overnight is ideal.
Once assembled, cover the pan tightly with plastic wrap and refrigerate. It stays fresh for up to 2 days total, though I find the texture is best within the first 24 hours.
A Few Serving Suggestions
I like to serve this pumpkin tiramisu as the centerpiece of my fall entertaining dessert spread. Here are a few ideas for serving alongside:
- With a strong cup of coffee or espresso
- Alongside pumpkin cookies and pumpkin bars for a pumpkin dessert trio
- After a cozy autumn dinner of butternut squash soup and crusty bread
- As part of a Thanksgiving dessert table with traditional pumpkin pie
Storing Leftovers
This pumpkin tiramisu is best made in advance and stored overnight. It can be stored refrigerated for 1 day after the overnight storage, for a total of up to 2 days. After 2 to 3 days, the ladyfingers start to break down so we don’t suggest storing it for longer.
Dietary Notes
This pumpkin tiramisu recipe is vegetarian. For gluten-free, use gluten-free ladyfinger cookies.
Frequently Asked Questions
This happens when the mascarpone is too cold or you’ve overmixed it. (As I mentioned, this happened to me on Thanksgiving because I was rushing!) Make sure your mascarpone is at room temperature and mix just until combined: no more than a minute after adding the cream.
Absolutely! The amaretto adds a subtle flavor nuance, but the dessert is equally delicious without it. Simply omit the liqueur and proceed with the recipe as written.
Ladyfingers are really the best option for authentic texture, but in a pinch, you could use soft vanilla cookies. The texture won’t be quite the same, but it will still be tasty.
Yes! Double the ingredients and make it in two separate 9×9-inch pans. The assembly method stays the same. You can also do 1.5 times the ingredients in a 9 x 13 pan.
Pumpkin Tiramisu
This luscious pumpkin tiramisu stars spiced mascarpone cream and coffee-soaked ladyfingers for an easy make-ahead fall dessert that’s perfect for Thanksgiving or any special dinner.
- Prep Time: 30 minutes
- Rest Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 9 1x
- Category: Dessert
- Method: No Cook
- Cuisine: Fall
- Diet: Vegetarian
Ingredients
- 2/3 cup pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon, plus more for sprinkling
- 8 ounces (1 cup) mascarpone cheese, room temperature (see Notes)
- ¾ cup heavy whipping cream
- 1 ½ cups strongly brewed coffee, cold espresso, or cold brew (watered down; not concentrate – see Notes)
- 2 tablespoons amaretto or rum (optional)
- 24 ladyfingers (7 ounce package)
Instructions
- Before you start, make sure to bring the mascarpone to room temperature (see Notes). To a mixing bowl or bowl of a mixer, add the pumpkin puree, sugar, pumpkin spice, cinnamon, and vanilla extract. Add the whisk attachment or use a handheld mixer and whisk together until smooth. Add the the mascarpone cheese and whip on medium speed until smooth. Add the cream and beat until thick and fluffy, about 1 minute.
- In a shallow bowl, place the coffee and amaretto or rum. Quickly dip each side of the ladyfingers in the coffee mixture (just to get each side wet) and place them in a single layer in an 8 x 8-inch or 9 x 9-inch pan. Place 12 in the bottom, breaking them as necessary to form an even layer.
- Take half of the pumpkin mixture and smooth it over the top of the ladyfingers. Add another layer of dipped ladyfingers, then add the pumpkin mixture and smooth over the top again. Dust the top with cinnamon using a fine mesh strainer.
- Refrigerate 4 hours or overnight. Slice into 9 pieces and serve. Stores up to 1 day refrigerated (or up 2 days total).
Notes
Mascarpone temperature: Make sure the mascarpone is room temperature: if it is cold, it can result in a grainy or lumpy texture, or even curdling. Allow it to sit out for 20 minutes at room temperature before you start.Â
Cold brew tip: If using bottled cold brew concentrate, water it down using the quantities listed on the package (it’s typically 1:1 concentrate to water).Â