Pumpkin Tiramisu: A No-Bake Fall Twist on an Italian Classic

Pumpkin Tiramisu is the cozy fall dessert you didn’t know you needed until now. Imagine all the creamy, dreamy layers of classic tiramisu, but with warm pumpkin spice and that sweet pumpkin flavor we all crave when the leaves start turning. No oven required, no raw eggs to worry about.

Love More Desserts? Try My Raspberry Tiramisu or this No Bake Nutella Cheesecake next.

Why You’ll Love This Recipe

• No-bake and stress-free – Perfect for busy holiday seasons when your oven is already working overtime
• Make-ahead friendly – Actually gets better after sitting in the fridge overnight, so you can prep it the day before your gathering
• Fall meets Italy – All the cozy pumpkin spice vibes with that elegant tiramisu sophistication
• No raw eggs – Unlike traditional tiramisu, this version skips the raw eggs entirely, making it safer for everyone at the table
• Crowd-pleaser guaranteed – Even people who think they don’t like pumpkin desserts end up going back for seconds

Print

Ingredients You’ll Need

For the Pumpkin Mascarpone Filling:

• 1½ cups heavy whipping cream (must be cold for proper whipping)
• 16 ounces mascarpone cheese, softened (room temperature is key here)
• 1 cup powdered sugar
• ¾ cup pumpkin purée (canned is fine, but make sure it’s plain pumpkin, not pie filling)
• 2 teaspoons pumpkin spice seasoning (plus extra for dusting on top)
• 1 teaspoon vanilla extract

For the Coffee Soak:

• 1 cup brewed espresso, cooled (or use very strong coffee)
• ¼ cup liqueur (Kahlua, Frangelico, or Marsala wine – pick your favorite)

For Assembly:

• 1 package ladyfingers, 24 count (also called Savoiardi cookies)

Why These Ingredients Work

The mascarpone cheese is what makes tiramisu so incredibly creamy and luxurious. It’s like cream cheese’s sophisticated Italian cousin – richer, smoother, and less tangy. When you let it come to room temperature before mixing, it blends like a dream with the other ingredients instead of leaving you with lumps. The heavy whipping cream gets whipped into stiff peaks and folded in, which gives the filling that light, mousse-like texture that makes every bite feel like a cloud.

Pumpkin purée adds that gorgeous fall flavor and a beautiful peachy color to the filling. Make absolutely sure you’re grabbing plain pumpkin purée from the can, not pumpkin pie filling. The pie filling already has sugar and spices mixed in, and trust me, that’ll throw off the whole balance of this dessert. The pumpkin spice seasoning brings all those warm notes of cinnamon, nutmeg, ginger, and cloves that make us think of cozy sweaters and crisp autumn days.

The espresso soak is what transforms those crispy ladyfinger cookies into soft, tender layers. The coffee flavor is traditional in tiramisu and actually balances the sweetness perfectly. Adding a splash of liqueur isn’t just for fun – it adds depth and a subtle warmth that makes the dessert taste more complex. If you’re worried about the alcohol, don’t be. You’re not baking it off, but the amount per serving is really minimal.

Ladyfingers are the foundation of any good tiramisu. These Italian sponge cookies are designed to soak up liquid without completely falling apart. They’re sturdy enough to hold their shape but soft enough to melt in your mouth after they’ve had their coffee bath.

Essential Tools and Equipment

• Electric hand mixer or stand mixer (for whipping cream and mixing filling)
• Two medium mixing bowls (one for whipping cream, one for the mascarpone mixture)
• Rubber spatula (for folding – this is important for keeping things fluffy)
• Small shallow bowl or pie dish (for the espresso soak)
• 9×9 inch baking dish with high sides (or any similar-sized casserole dish)
• Plastic wrap (to cover while chilling)
• Fine mesh sieve or small sifter (for dusting pumpkin spice on top)

Step-by-Step Instructions

Step 1: Whip the Heavy Cream

Pour 1½ cups of cold heavy cream into a medium bowl. Using your electric mixer on high speed, beat the cream until you see stiff peaks forming. You’ll know you’re there when you lift the beaters and the cream stands up in firm points that hold their shape. This usually takes about 3-4 minutes. Set this bowl aside – you’ll need it in a minute.

Step 2: Make the Pumpkin Mascarpone Mixture

In a separate large bowl, combine your room temperature mascarpone cheese, powdered sugar, pumpkin purée, pumpkin spice, and vanilla extract. This is important – if your mascarpone is cold from the fridge, let it sit out for about 30 minutes first.

Step 3: Mix Until Smooth

Use your electric hand mixer on medium speed to beat everything together until the mixture is completely smooth and well blended. You want zero lumps of mascarpone hiding in there. This should take about 2 minutes. The mixture will look silky and gorgeous.

Step 4: Fold in the Whipped Cream

Here’s where the magic happens. Add your whipped cream to the pumpkin mascarpone mixture. Using a rubber spatula, gently fold the whipped cream in with a sweeping motion from the bottom of the bowl up and over. Keep folding until everything is combined, but don’t overmix or you’ll deflate all those beautiful air bubbles you just created. The filling should look light, fluffy, and absolutely dreamy.

Step 5: Prepare the Coffee Soak

In a small shallow bowl, whisk together your cooled espresso and liqueur. The bowl should be wide enough to lay a ladyfinger flat. Make sure your espresso is completely cool – hot liquid will make your cookies too mushy.

Step 6: Create the First Ladyfinger Layer

Working with one ladyfinger at a time, quickly dip it into the espresso mixture. We’re talking a one-second dip per side – just enough to coat it but not so long that it gets soggy and falls apart in your hands. Arrange the dipped ladyfingers in a single layer on the bottom of your 9×9 inch baking dish. You might need to trim a cookie or two with a knife to make them fit snugly. Use about half the package for this first layer.

Step 7: Add the First Filling Layer

Spoon half of your beautiful pumpkin mascarpone mixture over the ladyfingers. Use your spatula to spread it evenly, but be gentle – you don’t want to disturb the cookie layer underneath. Take your time and get it nice and smooth.

Step 8: Build the Second Layer

Repeat the dipping process with the remaining ladyfingers, creating a second layer on top of the filling. Again, quick dips only! Arrange them in a nice even layer.

Step 9: Top It Off

Spread the remaining pumpkin mascarpone mixture over the second layer of ladyfingers, smoothing it out to the edges. Make it as pretty as you like – this is the top that everyone will see.

Step 10: The Waiting Game

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, but honestly, overnight is even better. I know waiting is hard, but this is when all the flavors meld together and the ladyfingers soften to that perfect creamy texture.

Step 11: Serve with Style

Before serving, remove the plastic wrap and use a fine mesh sieve to sprinkle pumpkin spice over the top. It makes it look bakery-beautiful. Cut into squares and carefully lift them out with a spatula, or just use a large spoon to scoop generous portions into dessert bowls.

You Must Know

The mascarpone absolutely must be at room temperature before you start mixing. Cold mascarpone is stubborn and lumpy, and no amount of beating will make it smooth once it’s mixed with the other ingredients. Take it out of the fridge at least 30 minutes before you plan to start. If you forget, you can soften it gently in the microwave for 10-15 seconds, but watch it carefully – you want it soft, not melted.

The quick dip for the ladyfingers is crucial. I cannot stress this enough. These cookies are like little sponges, and if you leave them in the coffee for more than a second or two, they’ll absorb too much liquid and turn into a soggy mess that falls apart in your hands. A quick dunk on each side is perfect – they’ll continue to soften as the dessert chills.

Personal Secret: I always make my Pumpkin Tiramisu the night before I need it. Yes, 4 hours is the minimum, but 12-24 hours is the sweet spot. The flavors have time to marry, the texture becomes impossibly creamy, and you can actually taste each layer distinctly while they all work together.

Pro Tips & Cooking Hacks

If your mascarpone looks grainy or separated after mixing, it was probably too cold. Next time, let it sit out longer. You can try to save it by very gently warming the bowl over a pot of barely simmering water while stirring constantly, but prevention is easier than the cure.

Don’t have espresso? Use the strongest coffee you can brew. I’ve even used instant espresso powder dissolved in hot water and it worked beautifully. The key is bold coffee flavor that can stand up to all that creamy richness. Weak coffee will just disappear.

If you’re nervous about the liqueur, you can leave it out entirely or replace it with an extra quarter cup of espresso mixed with a tablespoon of vanilla extract. The dessert will still be delicious, just slightly less complex. For a family-friendly version, this substitution works perfectly.

The biggest mistake people make is over-soaking the ladyfingers. I’ve seen people practically baptizing those cookies, and then they wonder why their tiramisu looks like a puddle. Remember: quick dip, not a swim.

Want to make this even easier? Use a store-bought pumpkin spice blend instead of mixing your own spices. The pre-made blends are actually really good and save you from measuring multiple spices. I keep a jar in my pantry just for fall baking.

Flavor Variations & Suggestions

If you want to amp up the coffee flavor, add a tablespoon of instant espresso powder to the mascarpone mixture along with the pumpkin. It creates this amazing mocha-pumpkin situation that coffee lovers go crazy for.

For a boozy upgrade, try using rum instead of Kahlua, or go full Italian traditional with Marsala wine. Each liqueur brings its own personality to the party. Frangelico adds a lovely hazelnut note that pairs beautifully with pumpkin spice.

Want to make it more dessert-like and less sophisticated? Fold in a half cup of mini chocolate chips to the mascarpone mixture, or add a layer of caramel sauce between the filling layers. My niece requests this version every Thanksgiving, and I can’t blame her – it’s ridiculously good.

For a lighter version, you can replace half the mascarpone with softened cream cheese. It’ll be slightly tangier and less rich, but still absolutely delicious. This also makes it a bit more budget-friendly since mascarpone can be pricey.

Try toasting the ladyfingers lightly before dipping them. Just a minute or two in a 350°F oven gives them a bit more structure and a subtle toasted flavor that adds another layer of deliciousness.

Make-Ahead Options

This dessert is practically begging to be made ahead. In fact, it’s better that way. You can assemble the entire Pumpkin Tiramisu up to 24 hours before you plan to serve it. Just cover it tightly with plastic wrap and keep it refrigerated. Don’t add the final dusting of pumpkin spice on top until right before serving – it tends to absorb moisture and can look a little sad if it sits too long.

If you want to prep even further in advance, you can make the pumpkin mascarpone filling up to two days ahead and store it in an airtight container in the fridge. Just give it a gentle stir before using it to assemble the tiramisu. The whipped cream might deflate slightly, but a few folds will bring it back to life.

Unfortunately, this particular dessert doesn’t freeze well. The texture of the mascarpone and whipped cream changes when frozen and thawed, becoming grainy and separated. Just keep it refrigerated and plan to enjoy it within 3 days of making it. Trust me, it won’t last that long anyway.

What to Serve With Pumpkin Tiramisu

This dessert is rich and creamy, so it pairs beautifully with a hot cup of coffee or espresso – keeping with the Italian theme. A cappuccino alongside a slice of this is basically dessert heaven. If you’re serving it after a big holiday meal, consider offering small portions because it’s wonderfully decadent.

For a complete fall dessert spread, serve this alongside apple cider (hot or cold) and maybe some spiced nuts for nibbling. The contrast between the creamy tiramisu and the crunchy, spiced nuts is really lovely.

If you’re serving this as part of Thanksgiving dessert, it’s a nice alternative to the traditional pumpkin pie. Let your guests choose between the two, or better yet, have both. This tiramisu offers that pumpkin flavor everyone expects but in a completely different, elegant format.

A small glass of dessert wine like Moscato or even a coffee liqueur on the side makes this feel extra special for adult gatherings. The sweetness of the wine complements the spiced pumpkin without overwhelming it.

Allergy Information

This recipe contains several common allergens. The mascarpone cheese and heavy cream are dairy products, so this isn’t suitable for those with lactose intolerance or dairy allergies without modifications. The ladyfingers typically contain wheat (gluten) and eggs. The liqueur in the coffee soak contains alcohol, though in small amounts per serving.

For a dairy-free version, you can try using coconut cream whipped to stiff peaks and dairy-free cream cheese in place of the mascarpone, though the texture and flavor will be different. I’ve heard of people having success with cashew cream blended until very smooth, but I haven’t tested this myself.

For gluten-free needs, look for gluten-free ladyfingers or substitute with gluten-free pound cake cut into thin slices. The pound cake will be a bit denser but still delicious when soaked in the espresso mixture.

To make it alcohol-free, simply omit the liqueur and use an extra quarter cup of espresso or add a tablespoon of vanilla extract to the coffee soak for additional flavor depth. The dessert will still be absolutely delicious.

Storage & Reheating

Store your Pumpkin Tiramisu covered tightly with plastic wrap in the refrigerator for up to 3 days. The texture actually improves over the first 24 hours as the layers continue to meld together, but after day three, the ladyfingers can start to get a bit too soft and the filling may start to separate slightly.

This is a chilled dessert, so there’s no reheating involved. Serve it straight from the fridge. In fact, letting it sit at room temperature for too long can cause the mascarpone filling to become too soft and the layers to get messy. Take it out of the fridge right before serving, scoop out portions, and return it to the fridge promptly.

If you have leftover portions that have been sitting on the counter during dessert time, that’s fine for an hour or so, but don’t leave it out longer than that. The dairy-based filling needs to stay cold for food safety.

Kitchen Secret: The best time to eat tiramisu is about 8-12 hours after it’s made. That’s when the texture is absolute perfection – the ladyfingers are tender but not mushy, the filling is set but still creamy, and all the flavors have had time to get to know each other. If I’m serving this for Thanksgiving dessert, I make it Wednesday night after dinner. By Thursday afternoon, it’s ready to steal the show.

Questions I Get Asked A Lot

My mascarpone mixture looks curdled. What happened?

This usually happens when the mascarpone is too cold or you mixed it too vigorously. Mascarpone is delicate and can separate if handled roughly. Make sure it’s truly at room temperature (soft to the touch) before mixing, and use medium speed on your mixer, not high. If it does curdle, you can try gently warming it while stirring constantly, but honestly, starting over with room temp mascarpone is often easier.

How do I know when my whipped cream is at stiff peaks?

Lift your beaters out of the cream and turn them upside down. If the peaks stand straight up and hold their shape without flopping over, you’ve got stiff peaks. If they curl over at the tip, keep beating for another 30 seconds and check again. Just be careful not to overbeat, or you’ll end up with butter.

Why are my ladyfingers soggy and falling apart?

You’re soaking them too long! I know it’s tempting to really dunk them, but ladyfingers are super absorbent. A quick one-second dip per side is truly all you need. They’ll continue to absorb moisture from the filling as the dessert chills, and they’ll be perfectly tender without being mushy.

💬 Tried this Pumpkin Tiramisu? I’d love to hear how it turned out! Leave a comment and rating below, and let me know if you tried any fun variations. Did you make it for Thanksgiving?