Autumn is a season that deserves its own special desserts—warm spices, earthy pumpkin, and a touch of comfort in every bite. While traditional tiramisu is all about espresso-soaked ladyfingers layered with creamy mascarpone, this Pumpkin Tiramisu takes a seasonal detour. It swaps the coffee notes for pumpkin-spice bliss, creating a dessert that feels like wrapping yourself in a blanket on a crisp fall evening.
This isn’t your everyday pumpkin pie or pumpkin bread—it’s a layered, creamy, dreamy dessert that’s as show-stopping on the holiday table as it is comforting on a quiet Sunday.
Pumpkin Tiramisu
Ingredients
- ½ cup unsalted butter softened, for cookie base
- ¾ cup granulated sugar
- 1 egg
- 2 tablespoons honey
- ½ cup pumpkin puree not pumpkin pie filling
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree for filling
- ½ teaspoon ground cinnamon for filling
- ¼ teaspoon ground ginger for filling
- ⅛ teaspoon ground cloves for filling
- 1 ½ cups heavy whipping cream
- ½ cup granulated sugar for whipped cream
- 8 oz cream cheese softened
- 1 ground cinnamon or nutmeg for topping, optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Add egg, honey, and pumpkin puree. Mix well.
- In a separate bowl, whisk together flour, cinnamon, baking soda, ginger, cloves, and salt.
- Gradually fold dry ingredients into the wet mixture until combined.
- Pipe dough into 2½-inch logs on prepared baking sheets. Bake for 12–14 minutes or until golden. Let cool completely.
- In a medium bowl, mix together pumpkin puree, cinnamon, ginger, and cloves until smooth. Set aside.
- Whip heavy cream until soft peaks form. Add sugar and continue whipping until stiff peaks form.
- Fold one-third of the whipped cream into the pumpkin mixture.
- In a separate bowl, beat cream cheese until smooth. Fold in the remaining whipped cream until creamy and well combined.
- In a 13×9-inch dish, layer one-third of the cookies in a single layer.
- Spread one-third of the pumpkin mixture over the cookies, then one-third of the cream cheese mixture.
- Repeat the layers two more times, ending with the cream cheese mixture on top.
- Cover and refrigerate for at least 8 hours or overnight to allow flavors to meld.
- Before serving, dust with cinnamon or nutmeg if desired.
Notes
Nutrition
Why You’ll Fall in Love With Pumpkin Tiramisu
A Dessert Made for Cozy Gatherings
Picture this: spiced pumpkin cookies layered with silky pumpkin cream and a cloud of whipped cream cheese topping. It’s everything you love about fall, stacked into one dessert. Each bite feels like a hug from your grandma’s kitchen.
A Unique Holiday Showstopper
Pumpkin pie may be the king of Thanksgiving, but Pumpkin Tiramisu will surprise your guests. It’s unexpected yet familiar—like your favorite sweater with a new scarf.
No Coffee Required
Unlike classic tiramisu, this version doesn’t lean on espresso. Instead, the pumpkin-spice cookie base carries the structure, and the creamy pumpkin layers provide all the flavor you crave. Perfect for those who don’t love coffee but adore the idea of tiramisu.
Perfect Make-Ahead Dessert
Since it needs chilling time, Pumpkin Tiramisu is ideal for prepping a day ahead of your party. That extra overnight rest makes the flavors even richer.
Ingredients Breakdown (and Smart Substitutions)
Here’s what makes this dessert sing:
- Cookies: These spiced pumpkin cookies act as your “ladyfingers.” Homemade, fragrant, and slightly chewy, they form the sturdy base. In a pinch, gingersnaps or vanilla wafers can be substituted.
- Pumpkin Puree: Use solid-pack pumpkin for best texture. Avoid pumpkin pie filling—it’s already sweetened and spiced.
- Spices: Cinnamon, ginger, and cloves create that cozy fall warmth. Nutmeg can be added for extra flavor.
- Heavy Whipping Cream: Provides that luscious, airy texture. Sub in coconut cream if you’re aiming for a dairy-light version.
- Cream Cheese: The tang balances the sweetness beautifully. For a more authentic tiramisu feel, swap in mascarpone.
- Sweetener: Sugar ties it together, but brown sugar would add a caramel depth if you want to experiment.
Step-by-Step Instructions for Pumpkin Tiramisu
Step 1: Prepare the Cookie Base
- Preheat oven to 350°F (175°C).
- In a large bowl, cream butter and sugar until light and fluffy. Add egg, honey, and pumpkin puree.
- In a separate bowl, whisk flour, cinnamon, baking soda, ginger, cloves, and salt. Gradually fold into the pumpkin mixture.
- Pipe dough into 2½-inch logs on parchment-lined baking sheets. Bake for 12–14 minutes until golden. Cool completely.
Step 2: Pumpkin Mixture
In a bowl, combine pumpkin puree, cinnamon, ginger, and cloves. Mix until smooth.
Step 3: Whip the Cream
Whip heavy cream until soft peaks form, then add sugar. Fold one-third into the pumpkin mixture.
Step 4: Cream Cheese Mixture
Beat softened cream cheese until smooth. Add remaining whipped cream mixture and beat until creamy.
Step 5: Assemble the Layers
- In a 13×9-inch dish, arrange one-third of the cookies in a single layer.
- Spread one-third pumpkin filling, then one-third cream cheese mixture.
- Repeat until you have three layers, finishing with cream cheese on top.
Step 6: Chill and Serve
Refrigerate at least 8 hours or overnight. Sprinkle cinnamon or nutmeg before serving.
Variations, Storage & Serving Ideas
- Mini Portions: Assemble in individual jars or glasses for grab-and-go treats.
- Chocolate Lovers: Add shaved dark chocolate between layers for a mocha-pumpkin vibe.
- Alcohol Boost: For adults, brush the cookies lightly with spiced rum or bourbon before layering.
- Storage: Store in the fridge for up to 3 days. Avoid freezing—dairy layers lose their texture.
- Serving Suggestion: Pair with a cup of chai tea or mulled cider for the ultimate fall indulgence.
FAQs About Pumpkin Tiramisu
1. Can I make Pumpkin Tiramisu without baking the cookies?
Yes! You can replace the homemade cookies with store-bought gingersnaps or ladyfingers if you’re short on time. The texture will be slightly different, but the flavor remains delicious.
2. How far in advance can I make this dessert?
Pumpkin Tiramisu tastes best after chilling overnight. You can prepare it up to 24 hours ahead, making it perfect for stress-free holiday entertaining.
3. Can I use mascarpone instead of cream cheese?
Absolutely! Mascarpone will make the dessert creamier and closer to the traditional Italian version. Just note that mascarpone is richer and less tangy than cream cheese.
4. Is Pumpkin Tiramisu freezer-friendly?
Not really. Freezing causes the whipped cream and cream cheese layers to separate. For best results, enjoy it fresh within three days of assembling.
Related Pumpkin & Holiday Recipes
Looking for more fall inspiration? Try these cozy recipes from my blog:
- Pumpkin Chocolate Chip Cookies
- No Bake Pumpkin Pie
- Chocolate Orange Cake
- Italian Chocolate Pear Cake
And don’t forget to follow along on Pinterest and Facebook for more holiday-ready desserts.