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.

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 luscious pumpkin dessert has layers of fluffy, cozy spiced mascarpone cream mixed with coffee and amaretto-soaked lady fingers. I use purchased cold brew coffee to make the prep a breeze, and you can make it up the night before. I’ve served it as a Thanksgiving dessert and at fall 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. For the holidays when the oven is already full with roasted butternut squash or Thanksgiving roasted vegetables, having a dessert that only needs refrigeration time is invaluable. It’s a nice alternative to pumpkin pie!
It’s simple to make. My trick of using purchased cold brew coffee concentrate makes this a very simple recipe. (I created this idea when making 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, 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 throughout fall for everything from pumpkin pancakes to pumpkin bread.
Pumpkin Spice and Cinnamon: I use store-bought pumpkin spice blend for convenience: the combination with extra cinnamon creates those warm, cozy flavors.
Ladyfingers: These Italian cookies (also called savoiardi) are essential for tiramisu; you can find them in the baking section of the grocery. The key is dipping them quickly, just one second per side, so they soften but don’t disintegrate.
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. If using bottled cold brew concentrate, make sure to water it down using the quantities listed on the package (it’s typically 1:1 concentrate to water).
Amaretto: Traditional tiramisu often includes a hint of liqueur, but it’s totally optional. I like adding amaretto for a 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 lady fingers quickly. All you need is to briefly wet the ladyfingers in the coffee mixture. 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 layer the lady fingers in pumpkin tiramisu

Make-Ahead Magic

This is where pumpkin tiramisu shines as a Thanksgiving dessert or 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.

Pumpkin Tiramisu with pumpkin background

Serving Suggestions That Wow

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 lady fingers 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 lady finger cookies.

Frequently Asked Questions

Why did my mascarpone mixture turn grainy?

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.

Can I make pumpkin tiramisu without alcohol?

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.

What if I can’t find ladyfingers?

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.

Can I double this recipe for a crowd?

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.