Amazing 1 Pumpkin Spice Tiramisu Now

Okay, listen up! When fall air hits, I don’t just want pumpkin pie; I want the elegant sophistication of Italian dessert making—so I basically smashed my favorite flavors together! This creation, the ultimate no-bake Pumpkin Spice Tiramisu, is my absolute go-to when the leaves start turning. I’m telling you, layering those spiced mascarpone clouds with coffee-soaked ladyfingers is pure magic. My family loses their minds over this every year; it never lasts past dinner.

It’s everything you love about the season, right there in one gorgeous, creamy dish. It hits that perfect sweet spot between cozy comfort food and a classy dessert you’d serve at a dinner party. Seriously, you need this in your fall rotation.

Why This Pumpkin Spice Tiramisu Recipe Works So Well

I know why you’re going to love this version. When I first tried to adapt traditional tiramisu over to pumpkin spice mode, I worried it would get too heavy. Not this one! It stays light, creamy, and honestly, it’s ridiculously easy.

• The ultimate flavor payoff for almost no actual effort.
• That seasonal warmth you crave without having to turn on the oven.
• Seriously luxurious, creamy texture that melts in your mouth.

Quick Prep Time for Your Pumpkin Spice Tiramisu

You truly can’t beat the timing here. We’re looking at about 30 minutes of active work, tops. That’s it! But here’s the non-negotiable part: you have to let it chill. The longer this Pumpkin Spice Tiramisu rests in the fridge, the better the ladyfingers absorb that amazing coffee kick.

No-Bake Dessert Simplicity

Forget delicate custards or worrying about cakes rising! Since this entire show is built cold, there’s zero stress factoring in oven preheating or watching for cracks. It’s the perfect make-ahead dessert for when you’re already juggling a Thanksgiving or holiday menu.

Essential Ingredients for the Best Pumpkin Spice Tiramisu

Whenever I pull out my ingredients for this dessert, I always double-check my list against the actual instructions. You can’t rush the quality here, trust me, especially with the dairy! It’s the base where all the creamy heaven starts, so don’t eyeball those measurements.

Cream and Cheese Base Ingredients

First up, we need structure! You’re whipping 1 cup of heavy cream until it holds its shape—stiff peaks are the goal here. Then, make sure that 8 ounces of mascarpone cheese is good and softened; cold mascarpone will fight you every step of the way when you try to get it smooth. We mix that with 1/2 cup of plain granulated sugar.

Pumpkin Spice Tiramisu Flavor Agents

This is where we bring in that fall punch! You must use pure pumpkin puree—not the pre-sweetened pie filling, that stuff has too many weird stabilizers. We’re talking 1 cup of smooth pumpkin. Then, we layer in the warmth: vanilla extract, a half teaspoon of cinnamon, a quarter teaspoon each of nutmeg, ginger, and cloves. It needs all those little warm hitters working together!

Soaking Liquid and Structure for Pumpkin Spice Tiramisu

Next, the ladyfingers—you need about 24 of them for a good two-layer build in an 8×8 dish. These are the sponges for our dipping bath! That bath is made from a half cup of strong, cooled coffee mixed with 1/4 cup of coffee liqueur. If you need a kid-friendly option, you can totally skip the liqueur and just add an extra splash of coffee and maybe a tiny dash of extra spice to the mix.

Step-by-Step Instructions for Your Pumpkin Spice Tiramisu

Alright, let’s get serious about layering! I find that if I prep everything right at the beginning—all the bowls ready, coffee cooled, spices measured—this comes together faster than you can believe. The key here is respecting the texture variance between beating and folding. You don’t want to deflate all that gorgeous air we’re about to build!

Creating the Whipped Cream Component

This is your first big job, and you can use a stand mixer or even a hand mixer if you’re feeling the arm workout! Take that 1 cup of heavy cream and whip it until it’s holding stiff peaks. When you pull the whisk out, the peaks should stand straight up without drooping. Don’t overbeat it into butter, though! Once it’s stiff but still fluffy, set that bowl safely aside.

Mixing the Spiced Mascarpone Filling for Pumpkin Spice Tiramisu

Time for the flavor bomb! In a separate bowl, beat the softened mascarpone, sugar, vanilla, and all those fragrant spices (cinnamon, nutmeg, ginger, cloves) until it’s perfectly smooth. Now, this is crucial for our amazing Pumpkin Spice Tiramisu texture: gently fold in that whipped cream you just made. Use a spatula and be patient! We want to incorporate it without smashing the air bubbles. Once it’s mostly mixed, stir in that cup of pumpkin puree until everything looks uniformly orange.

Assembling the Layers of Pumpkin Spice Tiramisu

In a shallow dish, mix your cooled regular coffee with the coffee liqueur. This is the moment of truth for the ladyfingers! You have to dip them quickly—I mean a one-second flash on each side. If they get soggy, your entire layer of Pumpkin Spice Tiramisu will collapse into a mushy mess. Lay half the dipped fingers down in your 8×8 dish, cover them with half the pumpkin cream mix, and then repeat the process with the remaining fingers and cream on top. Smooth the top layer nicely while you’re at it.

Chilling and Finishing Your Pumpkin Spice Tiramisu

Cover the dish securely—plastic wrap touching the top layer is fine if you’re careful. Now, seriously, walk away. You need a minimum of 6 hours in the fridge for this to set up properly, but honestly, an overnight rest turns this from great to legendary. The flavors meld so much better when they have time to mingle. Just before you serve your incredible creation, dust the top generously with cocoa powder. That slight bitterness balances the richness perfectly! If you love that coffee soak flavor, you’ll want to check out how we use coffee liqueur in our espresso martini recipe too!

Tips for Perfect Pumpkin Spice Tiramisu

Even though this is a no-bake wonder, there are still a few spots where things can go delightfully right or slightly sideways. I’ve made enough batches of this Pumpkin Spice Tiramisu to learn the little tricks that keep it perfectly structured and impossibly creamy. Don’t stress, these are super simple adjustments!

Avoiding Soggy Ladyfingers in Your Pumpkin Spice Tiramisu

This is the #1 mistake people make! Seriously, people treat the ladyfingers like they are tea bags, and we can’t have that. You want them moistened enough to soften beautifully during chilling, but if they are dripping or heavy when you place them in the dish, water will pool at the bottom. You are aiming for a quick flash—literally dip one side, flip, dip the other side, and pull them out immediately. Think of it like hitting the surface—don’t let them linger in that delicious coffee bath!

Achieving the Right Filling Consistency

When you fold the pumpkin puree into your spiced mascarpone and cream mixture, go easy. You’ve just spent time whipping air into that heavy cream, and we want to keep that volume! Stir the pumpkin in using big, slow sweeps with a rubber spatula, scraping from the bottom up. Stop mixing the second you see no more white streaks. If you beat it hard after the cream is added, you deflate the filling, and your final Pumpkin Spice Tiramisu will end up dense instead of cloud-like.

Storage and Make-Ahead Guidance for Pumpkin Spice Tiramisu

Planning ahead is honestly half the battle with any layered dessert, but especially one that needs time to really marry its flavors like this Pumpkin Spice Tiramisu.

The good news is that this recipe thrives on waiting! It’s incredibly forgiving, so you can absolutely make it the day before your party, which takes so much pressure off the actual event day. You just need to know how to keep it cozy in the fridge.

Best Way to Store Leftover Pumpkin Spice Tiramisu

Once you’ve finished assembling your layers and you’ve dusted it with that beautiful cocoa powder, you need to protect it. The cocoa powder is lovely, but it can absorb fridge odors or get damp on top. Cover the entire dish tightly with plastic wrap. If you can, try to make sure the wrap doesn’t actually stick to the cocoa layer, or you’ll end up with a damp, sticky surface instead of a pretty dusting.

It keeps really well in the refrigerator because of all that high-fat mascarpone and cream. I find it tastes perfect for about three days, maybe four if you’re rationing carefully! If you let it sit longer than that, the ladyfingers might start feeling a little too soft for my taste.

Make-Ahead Timing for Optimal Flavor

If you’re asking me when the *absolute* best time to serve this Pumpkin Spice Tiramisu is, it’s after it’s had a full 12 to 18 hours in the cold. The magic happens in that long chill time. Those quick-dipped ladyfingers fully relax and soften, and the spices from the pumpkin layer really bloom and meld with the coffee soaking liquid.

If you make it in the morning for an evening party, that’s great, but if you have the chance to make it the night before, please, please do it. It transforms the dessert entirely! You get a much more unified flavor experience rather than just tasting layers of cream, coffee, and spice separately.

Serving Suggestions for This Pumpkin Spice Tiramisu

Honestly, this Pumpkin Spice Tiramisu is so rich and layered that it really doesn’t need much alongside it! If you’re serving it after a big meal, just a small square is perfect. But if you want to make it a real showstopper, you’ve got to think about the coffee notes it already has.

For a grown-up pairing after dinner, a little neat shot of aged bourbon or maybe a dark rum works beautifully with the spiced pumpkin. Of course, if you want to lean into the coffee theme, you could serve a tiny side of whipped sweet cream or even whip up a batch of coffee cocktails, like velvety espresso martinis. They just sing together!

If you’re keeping it simple, skip the cocoa dusting and just dust it with a whisper of cinnamon sugar instead. It’s heaven, trust me!

Variations on the Classic Pumpkin Spice Tiramisu

I love when I get emails from folks who have taken my recipes and started experimenting. That’s what cooking is all about, right? While I stand by the original measurements for this Pumpkin Spice Tiramisu—because those spices are perfectly balanced—it’s fun to offer a few little tweaks depending on what you have on hand or what kind of dessert mood you’re in!

You don’t have to change much to get a completely new experience, which is the beauty of simple Italian layering!

Alcohol-Free Pumpkin Spice Tiramisu Adjustments

If you’re making a big batch for a family event or if we just have little ones around who need a taste, skipping the coffee liqueur is easy enough! Remember, we used 1/4 cup of that liqueur mixed with 1/2 cup of strong coffee. For an alcohol-free swap, just use a full 3/4 cup of strong, cooled coffee to dip your ladyfingers.

But wait, to really boost that depth of flavor without the alcohol, try adding an extra 1/4 teaspoon of pumpkin pie spice blend right into that coffee dip! It mimics some of the warmth you lose from the liqueur. Instant flavor upgrade for your alcohol-free Pumpkin Spice Tiramisu!

Spice Level Tweaks for Your Pumpkin Spice Tiramisu

The spice blend I gave you is robust, but sometimes I get the urge to make it feel even more grown-up and complex. A tiny addition can make a huge difference here.

Try stirring just a *tiny* pinch of freshly ground black pepper into your mascarpone mixture along with the other spices. I know it sounds crazy, but pepper has a way of bringing out the sweetness in the pumpkin and the warmth in the cinnamon. It’s subtle, but it adds a sophisticated little zing.

If you want to go even deeper into that holiday spice cabinet, try substituting the ginger and cloves entirely for about a quarter teaspoon of ground allspice. Allspice brings so many notes—clove, cinnamon, nutmeg—all in one go, making your Pumpkin Spice Tiramisu taste richer!

Frequently Asked Questions About Pumpkin Spice Tiramisu

I get so many questions about making sure this Pumpkin Spice Tiramisu turns out perfectly, because everyone wants those beautiful, distinct layers! It’s all about handling the ladyfingers and the mascarpone just right. Here are a few of the things folks ask me most often when they try this recipe for the first time.

Can I use heavy whipping cream instead of whipping cream?

That’s such a common question, and trust me, I used to wonder the same thing! In almost all recipes, including this one, heavy whipping cream and heavy cream are the exact same thing. Both have the high-fat content needed—at least 36% fat—to get those gorgeous, stiff peaks when you whip up the topping for your mascarpone. If your carton just says “whipping cream,” check the label; if it says “light” or “ultra-pasteurized,” it might not whip as well, so look for “heavy” or “whipping” specifically!

What happens if I soak the ladyfingers too long?

Oh, I’ve sent a few soggy batches to the fridge in my day, so I speak from experience here! If you soak the ladyfingers too long, they turn to mush almost instantly. When you layer that soft, mushy sponge with the rich pumpkin mascarpone, you won’t get distinct layers; you’ll get a texture more like pudding in the bottom where all that extra moisture collects. Remember, we want a quick flash in the coffee soak, not a bath!

Is the coffee liqueur absolutely necessary for this Pumpkin Spice Tiramisu?

It definitely adds a layer of beautiful, slightly dark complexity that plays so well against the sweet pumpkin and spices. It’s what gives traditional tiramisu its kick! However, I know not everyone wants alcohol in their dessert. As I mentioned, if you skip it, you can use extra strong coffee, but I really suggest compensating by adding just a touch more dark brown sugar or even a pinch of cinnamon directly to the dipping liquid. If you’re looking for other ways coffee features famously, take a peek at my classic tiramisu recipe!

Estimated Nutritional Data for Pumpkin Spice Tiramisu

Okay, let’s chat about the numbers for this dreamy Pumpkin Spice Tiramisu. Since this is a homemade, lovingly assembled dessert, these figures are definitely just estimates based on the standard ingredients listed in the recipe. Think of it as a helpful guideline, not a doctor’s order!

We’re looking at a pretty decadent 350 calories per slice, and honestly, I’m not surprised because that mascarpone and cream combo is rich! You get a good hit of sugar, as expected in any good dessert. When I look at this data, my favorite part is seeing that surprisingly low protein count at 7 grams—it makes me feel just a little better about scraping the bowl clean!

Remember, this dessert is best enjoyed slowly with a cup of strong coffee. It’s a treat, not an everyday snack, and that’s perfectly okay!

Here’s the basic breakdown per serving:

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Fat: 22g (with 14g of that being saturated fat, hello heavy cream!)
• Carbohydrates: 30g
• Protein: 7g
• Cholesterol: 75mg

Just a little note since we are dealing with homemade estimates: the exact sodium and fat content can shift depending on what brand of mascarpone or what amount of coffee liqueur you decide to use in your swirl. Enjoy every bite of that spiced goodness!

Share Your Perfect Pumpkin Spice Tiramisu Creation

Okay, now that you’ve experienced the magic of layering fall spices with Italian tradition, I absolutely need to hear about it! When you finally pull that beautiful, cocoa-dusted Pumpkin Spice Tiramisu out of the fridge, you have to let me know how it went.

Did the ladyfingers soak just right? Did the smell fill your whole house? Don’t be shy!

This is the best part of sharing recipes with a fellow home cook like you—seeing your creations. Please take a picture, tag me on social media, and show off that gorgeous dessert! I love seeing how everyone puts their own little stamp on these recipes.

Rate This Pumpkin Spice Tiramisu Recipe

If you made this and it lived up to the hype, please leave it a star rating right down below. Those little stars help other bakers decide if they should dive into their mascarpone stash. A quick click really helps me keep creating these seasonal comfort desserts for you!

Tell Me Your Secrets: Post a Comment!

Did you try a twist? Maybe you added a few chopped pecans between the layers, or perhaps you swapped the coffee liqueur for brandy? Drop a comment below and share your brilliance! I’m always looking for new little tweaks to try next time I make this Pumpkin Spice Tiramisu, and I know our community would love to hear your ideas too.

Happy mixing, and enjoy every single creamy, spiced bite!

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