Pumpkin Spice Latte Tiramisu Recipe: Easy No-Bake Fall Dessert
Jump to Recipe
Prep Time: 30 minutes
Chill Time: 6 hours minimum
Total Time: 6 hours 30 minutes
Servings: 9 to 12
Pumpkin spice and tiramisu might just be one of the best fall dessert combinations.
This Pumpkin Spice Latte Tiramisu has layers of espresso-soaked ladyfingers and a rich, fluffy pumpkin mascarpone cream flavored with cinnamon, ginger, nutmeg, and vanilla.
The result is creamy, lightly spiced, coffee-forward, and unmistakably fall.
Even better, there is no baking involved.
This is the kind of dessert that looks impressive enough for Thanksgiving or a fall dinner party but is surprisingly simple to prepare. In fact, it is actually better when made ahead because the ladyfingers need time to soften and absorb the espresso while the mascarpone filling sets.
If you love pumpkin spice lattes and classic tiramisu, this dessert brings the two together in one very decadent fall recipe.
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Why You'll Love This Pumpkin Spice Tiramisu
There is a lot to love about this dessert.
It is creamy without being overly heavy, sweet without being cloying, and the bitterness of the espresso balances the pumpkin and warm spices beautifully.
It is also:
No-bake: No oven required.
Make-ahead friendly: Prepare it the night before Thanksgiving or a party.
Perfect for fall: Pumpkin, cinnamon, nutmeg, ginger, vanilla, and espresso give it all the cozy flavors of the season.
Easy to serve: Scoop it from the dish or cut it into squares once thoroughly chilled.
Great for entertaining: One pan makes approximately 9 generous servings or 12 smaller servings.
What Does Pumpkin Spice Latte Tiramisu Taste Like?
Imagine a pumpkin spice latte transformed into a creamy layered dessert.
The ladyfingers absorb strong espresso and become soft and cake-like. The mascarpone filling is rich and silky with real pumpkin, brown sugar, vanilla, and warm spices.
A light cocoa and cinnamon topping adds just enough bitterness to balance the sweetness.
The pumpkin flavor is noticeable but does not overpower the mascarpone or coffee.
That balance is important. This should still taste like tiramisu, not pumpkin pie with ladyfingers.
Ingredients
For the Espresso Layer
1 1/2 cups strong brewed espresso or very strong coffee, cooled completely
2 tablespoons brown sugar
1 teaspoon vanilla extract
For the Pumpkin Mascarpone Cream
16 ounces mascarpone cheese, softened slightly
1 cup pure pumpkin puree
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon salt
1 1/2 cups cold heavy whipping cream
2 tablespoons powdered sugar
For Assembly
Approximately 24 to 30 crisp Italian ladyfingers, also called Savoiardi
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Optional extra pumpkin pie spice for finishing
Before You Begin
Use pure pumpkin puree, not pumpkin pie filling.
Pumpkin pie filling already contains sugar and spices and will change both the sweetness and consistency of the mascarpone mixture.
You also want crisp Italian-style ladyfingers rather than very soft, cake-like ladyfingers.
Savoiardi absorb the espresso while still maintaining enough structure to create distinct layers.
Most importantly, allow your espresso or coffee to cool completely before assembling the tiramisu.
How to Make Pumpkin Spice Latte Tiramisu
Step 1: Make the Espresso Mixture
Brew approximately 1 1/2 cups of strong espresso or coffee.
While it is still warm, stir in the brown sugar until dissolved.
Add the vanilla.
Set the mixture aside until completely cool.
Do not dip the ladyfingers into hot coffee. Warm coffee can cause them to soften too quickly and become mushy.
Step 2: Make the Pumpkin Mascarpone Base
Place the mascarpone in a large mixing bowl.
Add the pumpkin puree, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
Beat on low speed just until smooth and combined.
Avoid beating mascarpone excessively. Overmixing can cause mascarpone to loosen or become grainy.
Set aside.
Step 3: Whip the Cream
In a separate chilled bowl, combine the cold heavy whipping cream and powdered sugar.
Beat with an electric mixer until stiff peaks form.
The whipped cream should hold its shape when you lift the beaters.
Step 4: Finish the Pumpkin Cream
Add approximately one-third of the whipped cream to the pumpkin mascarpone mixture.
Gently fold it in with a spatula.
Continue adding the remaining whipped cream in two additions, folding gently after each addition.
The finished pumpkin mascarpone cream should be light, fluffy, and thick enough to hold its shape.
Do not vigorously stir the mixture or you will knock the air out of the whipped cream.
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How to Assemble the Tiramisu
Use an approximately 8 x 8 or 9 x 9-inch baking dish.
Pour the cooled espresso mixture into a shallow bowl.
Working one at a time, quickly dip each ladyfinger into the espresso.
The key word is quickly.
Dip each side for about one second. Do not allow the ladyfingers to sit in the coffee.
Arrange the dipped ladyfingers in a single layer across the bottom of the dish. Break a few if necessary to completely cover the bottom.
Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
Add another layer of quickly dipped ladyfingers.
Spread the remaining pumpkin mascarpone cream over the top and smooth it into an even layer.
Cover the dish and refrigerate.
How Long Does Tiramisu Need to Chill?
Refrigerate the tiramisu for at least 6 hours.
For the best flavor and texture, refrigerate it overnight.
This resting time allows the espresso to soak through the ladyfingers and gives the pumpkin mascarpone cream time to firm.
The flavors also become noticeably better as they sit together.
That makes this an especially convenient Thanksgiving dessert because you can make the entire dish the day before.
Add the Cocoa Topping
Wait until shortly before serving to add the topping.
Combine the cocoa powder and cinnamon.
Using a fine mesh sieve, lightly dust the mixture over the entire surface of the tiramisu.
For a little more pumpkin spice flavor, you can add a very light sprinkle of pumpkin pie spice.
Do not add too much. The cocoa should still provide a slightly bitter contrast to the sweet mascarpone filling.
The Secret to Perfect Tiramisu
The biggest mistake people make with tiramisu is oversoaking the ladyfingers.
Ladyfingers are extremely absorbent.
They may seem too firm immediately after dipping, but remember that the tiramisu will sit in the refrigerator for hours.
During that time, the espresso continues moving through the cookies.
A quick dip gives you soft, cake-like layers.
A long soak can give you a soggy dessert.
Can I Make This Without Espresso?
Absolutely.
Strong brewed coffee works very well.
If using regular coffee, brew it stronger than you normally would. You want enough coffee flavor to stand up against the pumpkin, mascarpone, sugar, and spices.
You can also use decaffeinated espresso or coffee if you want to serve the dessert later in the evening without as much caffeine.
Can I Add Alcohol?
Yes, although this recipe is delicious without it.
For an adults-only version, add 2 to 3 tablespoons of coffee liqueur, dark rum, bourbon, or amaretto to the cooled espresso mixture.
Coffee liqueur emphasizes the latte flavor, while bourbon works especially well with pumpkin and warm fall spices.
Keep the amount moderate so the ladyfingers still taste primarily of espresso.
How to Make It Taste Like a Pumpkin Spice Latte
The combination of pumpkin, warm spices, vanilla, cream, and espresso is what creates the pumpkin spice latte flavor.
For the best balance, resist the temptation to add too much pumpkin puree.
Adding more pumpkin may sound like a good idea, but too much can make the mascarpone filling loose and can overwhelm the coffee flavor.
One cup provides plenty of pumpkin flavor while allowing the espresso and mascarpone to remain prominent.
Can I Make Pumpkin Tiramisu Ahead of Time?
Yes. In fact, you should.
Prepare the tiramisu one day before serving and refrigerate it overnight.
Wait to dust the top with cocoa and cinnamon until shortly before serving.
This makes it an excellent dessert for Thanksgiving, Friendsgiving, Halloween parties, fall potlucks, Christmas gatherings, or any autumn dinner where you want to prepare dessert ahead of time.
How to Store Pumpkin Tiramisu
Keep the tiramisu covered and refrigerated.
It is best enjoyed within 2 to 3 days.
Because the filling contains mascarpone and whipped cream, do not leave the dessert sitting at room temperature for extended periods.
Return leftovers to the refrigerator promptly.
What to Serve With Pumpkin Spice Tiramisu
This dessert pairs beautifully with freshly brewed coffee or espresso.
For a holiday dinner, it is also delicious with hot apple cider, chai tea, or a simple cup of black tea.
Because the tiramisu is already rich and creamy, you do not need whipped cream or ice cream alongside it.
A little cocoa and cinnamon on top is enough.
Tips for the Best Pumpkin Spice Latte Tiramisu
Use real mascarpone for the richest, most authentic creamy texture.
Choose pure pumpkin puree rather than pumpkin pie filling.
Use crisp Savoiardi ladyfingers if possible.
Cool the espresso completely before dipping the cookies.
Dip the ladyfingers very quickly.
Do not overbeat the mascarpone.
Whip the cream until it forms firm peaks before folding it into the pumpkin mixture.
Fold rather than vigorously stir to keep the filling light.
Chill the assembled tiramisu for at least 6 hours.
For the very best texture, make it the night before.
Wait until serving time to dust the top with cocoa.
A Perfect Make-Ahead Thanksgiving Dessert
Pumpkin pie will always have a place on the Thanksgiving table, but sometimes it is fun to serve something unexpected.
Pumpkin Spice Latte Tiramisu still has all those familiar autumn flavors, but the combination of espresso, mascarpone, pumpkin, and delicate ladyfingers makes it feel a little more special.
It is also an excellent choice when the oven is already occupied with turkey, stuffing, casseroles, rolls, and pies.
You can assemble this dessert the night before, put it in the refrigerator, and forget about it until it is time for dessert.
That alone makes it worthy of a spot on the holiday menu.
Printable Recipe Card
Pumpkin Spice Latte Tiramisu
Category: Dessert
Cuisine: Italian-Inspired, American
Prep Time: 30 minutes
Chill Time: 6 hours minimum
Total Time: 6 hours 30 minutes
Servings: 9 to 12
Ingredients
Espresso Mixture
1 1/2 cups strong brewed espresso or coffee, cooled
2 tablespoons brown sugar
1 teaspoon vanilla extract
Pumpkin Mascarpone Cream
16 ounces mascarpone cheese, softened slightly
1 cup pure pumpkin puree
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/4 teaspoon salt
1 1/2 cups cold heavy whipping cream
2 tablespoons powdered sugar
Assembly
24 to 30 crisp Italian ladyfingers
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Pumpkin pie spice, optional
Instructions
1. Prepare the espresso. Brew the espresso or strong coffee. While warm, stir in 2 tablespoons brown sugar until dissolved. Stir in vanilla and allow to cool completely.
2. Make the pumpkin mixture. Beat mascarpone, pumpkin puree, 1/2 cup brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt on low speed just until smooth.
3. Whip the cream. In a separate bowl, beat cold heavy whipping cream with powdered sugar until stiff peaks form.
4. Combine. Gently fold the whipped cream into the pumpkin mascarpone mixture in three additions.
5. Dip the ladyfingers. Pour cooled espresso into a shallow bowl. Quickly dip each ladyfinger into the espresso for approximately one second per side.
6. Make the first layer. Arrange dipped ladyfingers across the bottom of an 8 x 8 or 9 x 9-inch dish.
7. Add the filling. Spread half of the pumpkin mascarpone mixture evenly over the ladyfingers.
8. Repeat. Add a second layer of espresso-dipped ladyfingers followed by the remaining pumpkin mascarpone cream.
9. Chill. Cover and refrigerate for at least 6 hours, preferably overnight.
10. Finish. Combine cocoa powder and cinnamon. Sift evenly over the tiramisu shortly before serving.
11. Serve. Cut into squares or scoop onto dessert plates and serve chilled.
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Notes
Use pure pumpkin puree, not pumpkin pie filling.
Do not oversoak the ladyfingers. A very quick dip is enough.
Strong brewed coffee can replace espresso.
For an adults-only version, add 2 to 3 tablespoons coffee liqueur, bourbon, dark rum, or amaretto to the espresso.
For best results, prepare the tiramisu the night before serving.
Keep leftovers covered and refrigerated for up to 3 days.
