Pumpkin Spice Tiramisu is what I make when the air finally turns crisp and my sweater collection gets a workout. Maybe you’ve eyed the classic Italian dessert and thought it’s too fussy, or your oven is already busy with dinner. Good news, this is no bake and ridiculously doable. It tastes like creamy fall comfort with a little coffee kick. If you can dip and layer, you can make this. Let me show you how I keep it simple and cozy at the same time. 
Essential Ingredients for Pumpkin Spice Tiramisu
What you’ll need and easy swaps
Here’s the lineup that gives you all the cozy flavor without extra stress. I always recommend starting with room temp ingredients for the cream layer. It blends smoother and stays fluffy.
- Mascarpone: The silky base. If you can’t find it, a high quality cream cheese works, but mascarpone gives that classic texture.
- Pumpkin puree: Use pure pumpkin, not pie filling. I like to blot it with a paper towel to remove excess water.
- Heavy cream: Whipped into soft peaks. Cold cream whips faster.
- Granulated sugar and a little brown sugar: White for sweetness, brown for warmth.
- Vanilla extract: Rounder flavor. A splash goes a long way.
- Pumpkin pie spice: The star blend. I sometimes add extra cinnamon for a stronger hug of spice.
- Fine sea salt: A pinch makes everything pop.
- Espresso or strong coffee: Brew it strong. Let it cool to room temperature.
- Ladyfingers: Crisp, store bought. They soften into the perfect texture.
- Dark rum, bourbon, or coffee liqueur (optional): Just a splash for grown up flavor.
- Cocoa powder and cinnamon: For dusting the top, pretty and aromatic.
Pro tip: if your pumpkin puree is looser than usual, scoop it onto a few folded paper towels and press lightly to remove moisture. A drier puree gives you a more stable cream.
Got extra pumpkin puree on hand? I like to bake a quick loaf of pumpkin banana bread while the tiramisu chills. The kitchen smells ridiculous in the best way.
Ingredient spotlight: cold heavy cream whips faster, and mascarpone mixes easier when it’s a little cool but not ice cold. Keep both in the fridge until you’re ready to whip, then work smoothly.
How to Make Pumpkin Spice Tiramisu
Simple, step by step
This is a layering situation, not a baking one. Give yourself 20 minutes to assemble, then hands off while it chills.
- Brew and cool: Make strong coffee or espresso. Pour into a shallow bowl and let cool to room temp. Stir in a splash of rum or bourbon if you like.
- Make the pumpkin cream: In a mixing bowl, whisk pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and a pinch of salt until smooth.
- Whip the cream: In a separate bowl, whip heavy cream to soft peaks. You want it cloudlike, not stiff and grainy.
- Fold and lighten: Gently fold the whipped cream into the pumpkin mix in two additions. Be kind to the air bubbles. If using mascarpone separately, beat it briefly until smooth, then fold it into the pumpkin mix before the whipped cream.
- Dip the ladyfingers: Quick dip, one or two seconds per side. They should be coffee kissed, not soaked. Do not over soak, or they will fall apart.
- Layer: Arrange one snug layer of dipped ladyfingers in an 8×8 or 9×9 dish. Spread half the pumpkin cream on top. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill: Cover and refrigerate at least 6 hours, preferably overnight. This is when the magic happens and the flavors mingle.
- Finish: Sift cocoa powder and a little cinnamon over the top. Slice and serve cold.
Pan size note: An 8×8 gives you a taller slice, but a 9×9 works if you want a slightly thinner, more even layer.
Tips for Perfecting Your Tiramisu
Control the moisture. The fastest way to a soggy dessert is over soaking the ladyfingers. Dip quickly and pull them out. If they still drip, you dunked too long. Shake off extra liquid before layering.
Whip smart. Stop whipping once you see soft peaks. Over whipping turns cream grainy and makes folding tough, which can deflate the mixture.
Sweetness is adjustable. Taste your pumpkin cream before folding in the whipped cream. Pumpkin brands vary in sweetness. Add another teaspoon of sugar if you prefer a sweeter dessert, or leave it gently sweet if you want the coffee to shine.
Chill time matters. The difference between a just okay slice and a restaurant level slice is the chill. Overnight is ideal for clean layers and deep flavor.
Alcohol or not is totally fine. Coffee alone tastes lovely and kid friendly. I go with a touch of dark rum when serving adults for a subtle bite.
“I tried this for a fall dinner party and people asked for the recipe before dessert was even finished. Creamy, coffee scented, and not too sweet. It’s earned a permanent spot in my holiday rotation.”
If you’re planning ahead, this dessert holds beautifully for up to two days. Just keep it tightly covered so it doesn’t absorb fridge smells.
Variations of Pumpkin Spice Tiramisu
Want to play around a bit? There are a few ways to tweak this without losing the cozy vibe. For a maple twist, swap part of the granulated sugar for pure maple syrup and reduce the remaining sugar so it doesn’t turn too sweet. The maple lifts the pumpkin in a really friendly way.
Gingersnap swap: use crisp gingersnap cookies in place of ladyfingers. Give them the quickest dip in coffee, because they soften fast. The spicy snap plus pumpkin cream is a total fall flavor bomb.
Dairy free: use a plant based mascarpone or a thick dairy free cream cheese. Whip coconut cream until fluffy and fold it in. It won’t be exactly the same texture as classic, but it still feels rich and seasonal.
Gluten free: pick a gluten free ladyfinger or sponge, and proceed exactly the same. I’ve also layered this with thin squares of gluten free vanilla sponge cake when ladyfingers were hard to find.
Individual cups: Build mini versions in small glasses or jars. Still dip, still layer, still chill. These are adorable for parties and super easy to serve.
If you love cozy bakes too, make a loaf of Pumpkin Banana Bread while this sets in the fridge. A slice of each on the plate feels like the best kind of extra.
Storage and Serving Suggestions
Chill is your friend. Keep the tiramisu covered in the fridge and slice it cold. It sets firmer the longer it rests, and the flavors deepen in the best way. I usually chill overnight and serve the next day.
Leftovers last 2 to 3 days in the fridge, still tasting dreamy. If you’d like to freeze, you can. Freeze the whole pan tightly wrapped for up to a month. Thaw in the fridge overnight before serving. The texture stays surprisingly nice because the cream is stabilized by the pumpkin and mascarpone.
For serving, dust right before you bring it to the table so the cocoa looks fresh. I like to add a few chocolate curls, a sprinkle of cinnamon, or a handful of crushed candied pecans. A drizzle of warm caramel is extra but very welcome.
Pair each slice with a small cup of good coffee or a cinnamon spiced tea. If you want a moment of pure fall coziness, this is it. I bring Pumpkin Spice Tiramisu to the table already sliced so that first view shows clean layers and fluffy cream.
Common Questions
Can I use cream cheese instead of mascarpone?
Yes. Use full fat cream cheese and beat it until smooth before mixing with the pumpkin. The flavor is a little tangier, but it still tastes great.
My ladyfingers got soggy. What went wrong?
They were dipped too long. Aim for a very quick dunk, one to two seconds per side. Let excess drip off before layering.
How long should I chill it?
At least 6 hours, but overnight is best. The layers set and the flavors blend.
Can I make it without alcohol?
Absolutely. Use plain coffee or espresso. The dessert is still rich and flavorful.
What size pan works best?
An 8×8 or 9×9 dish is ideal. If you use a larger pan, keep an eye on the thickness of your layers.
Ready to Cozy Up with a Slice?
If you’ve been craving a fall dessert that feels special but doesn’t require baking, this hits the sweet spot. It comes together fast, chills while you live your life, and slices like a dream when you’re ready to serve. For more inspiration, check out a clever no bake Pumpkin Spice Tiramisu version at The Kitchn, or peek at a warm, creative take from Joy the Baker and riff to suit your taste. Make it once for practice, then confidently bring it to any fall gathering. You’ve got this, and your table is about to smell amazing.