Soft pumpkin cutout cookies made with nutty brown butter and warm fall spices, then sandwiched around a thick vanilla cream cheese filling. These beautiful pumpkin sandwich cookies are a fun fall baking project for kids, gatherings, gifting and Thanksgiving.
Read MorePumpkin season has a way of finding its way into just about everything in my kitchen, and this Pumpkin Tiramisu is one of my favorite ways to turn those cozy fall flavors into a dessert that feels a little more special.
It starts with ladyfingers quickly dipped in sweetened, pumpkin-spiced espresso. They're layered with a rich mascarpone filling made with pumpkin purée, pumpkin pie spice and freshly whipped cream, then the entire dessert chills until all of those layers come together.
The result is creamy and rich with plenty of coffee flavor, but still unmistakably fall.
And possibly my favorite part? You can make it ahead. Give it at least four hours in the refrigerator before serving, or prepare it the night before Thanksgiving or a fall dinner party and have dessert completely taken care of before your guests arrive. The original recipe calls for at least four hours of chilling after assembly.
It's a fun twist on classic tiramisu. You still get mascarpone, espresso-soaked ladyfingers and cocoa, with pumpkin and pumpkin pie spice bringing in the fall flavor.
It's made for pumpkin and coffee lovers. The pumpkin doesn't replace the espresso flavor — the two work together.
You can make it ahead. Assemble it earlier in the day or the night before and let the refrigerator do the rest.
There's no last-minute baking. Once the components are prepared and layered, the dessert simply needs to chill.
It's beautiful enough for Thanksgiving. The layers and cocoa-dusted top make this one of those desserts that looks impressive without needing elaborate decorating.
Traditional tiramisu is an Italian dessert built around layers of coffee-soaked ladyfingers and a creamy mascarpone mixture.
This recipe is a fall-inspired variation rather than a traditional Italian tiramisu. I add pumpkin purée and pumpkin pie spice to the mascarpone filling and another touch of pumpkin pie spice to the espresso mixture.
The top is finished simply with cocoa powder and a little more pumpkin spice.
You still get the creamy mascarpone, tender coffee-soaked ladyfingers and cocoa that make tiramisu so good, but with a seasonal pumpkin layer running through it.
There aren't many complicated ingredients here, but a few are especially important.
Ladyfingers — also called savoiardi — are light sponge biscuits traditionally used for tiramisu. Their dry, airy texture makes them especially good at absorbing espresso while still providing structure for the layers.
For this recipe, you'll need 2 packages of ladyfingers.
Mascarpone gives tiramisu its signature rich and creamy texture. You'll use 16 ounces in this recipe.
Use ½ cup plain pumpkin purée, not pumpkin pie filling. The pumpkin gets mixed directly into the mascarpone layer.
You'll need ¾ cup cooled espresso for dipping the ladyfingers.
Let it cool before you begin assembling the tiramisu.
Pumpkin pie spice is used in several parts of the dessert: in the pumpkin mascarpone filling, in the espresso mixture and as part of the finishing dusting on top.
Whipping the cream separately until stiff peaks form gives the pumpkin mascarpone layer a lighter texture once it's folded together.
There are a few separate components, but none of them are particularly complicated. I find it easiest to prepare everything first and then assemble the tiramisu all at once.
Add 3 room-temperature egg yolks and ⅔ cup granulated sugar to a heat-safe bowl and whisk until combined.
Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
Continue whisking the mixture constantly until it thickens and feels hot to the touch, approximately 10 minutes. Constant whisking also prevents a film from developing over the top.
Remove the bowl from the heat and allow the mixture to cool to room temperature.
Don't walk away from the egg mixture while it's over the simmering water. Keep whisking the entire time. You want it to thicken gently without the bowl touching the water underneath.
In a separate bowl, whip ¾ cup cold heavy whipping cream with a hand mixer until stiff peaks form.
Place the whipped cream in the refrigerator while you prepare the mascarpone mixture.
In a third bowl, mix the mascarpone until smooth.
Whisk in the cooled egg mixture until everything is combined, being careful not to overmix it to the point that it becomes runny.
Add the pumpkin purée and pumpkin pie spice.
Finally, gently fold in the cold whipped cream until the filling is fully incorporated.
This is what creates that thick, creamy pumpkin layer between the espresso-soaked ladyfingers.
Add the cooled espresso to a wide, shallow bowl with:
2 tablespoons granulated sugar
½ teaspoon pumpkin pie spice
Stir until the sugar dissolves.
A wide bowl makes dipping the ladyfingers much easier.
This little step can make a big difference.
You want the ladyfingers to absorb the espresso, but you don't want to leave them sitting in it.
Dip each ladyfinger into the espresso mixture for no more than about one second per side, making sure it gets coated, and then immediately transfer it to your baking dish. That's the timing used in the original recipe.
If they're soaked for too long, they'll become overly soft before the tiramisu has even had time to chill.
Quick dip → flip → quick dip → into the pan.
Arrange the dipped ladyfingers in a single layer across the bottom of your dish. Fit them together so the bottom is completely covered.
Spread half of the pumpkin mascarpone filling evenly over the ladyfingers.
Then repeat:
Espresso-soaked ladyfingers → pumpkin mascarpone filling.
Smooth the top, cover the dish and place it in the refrigerator. The original method uses two layers and calls for refrigerating the assembled tiramisu for four hours before serving.
I make my tiramisu in my 360 Cookware Bake & Roast Pan — the same pan referenced in my original recipe.
Give your tiramisu at least 4 hours in the refrigerator before serving.
This gives the dessert time to set and allows the espresso-soaked ladyfingers and creamy pumpkin mascarpone layers to come together.
You can also prepare it the night before, which is one of the reasons I love this dessert for entertaining.
Once the tiramisu has chilled, finish the top with 2 tablespoons cocoa powder and ¼ teaspoon pumpkin spice seasoning.
That simple dusting gives you the classic cocoa finish while tying the top back into the pumpkin-spiced filling underneath.
Then slice, serve and enjoy.
This may be my favorite reason to make this for Thanksgiving.
The dessert needs refrigerator time anyway, so there's no benefit to waiting until the last minute to prepare it.
Make the tiramisu the day before, cover it and refrigerate it overnight. Then you have one less thing to think about while you're making everything else for Thanksgiving dinner.
I'd wait to give the top its final cocoa and pumpkin-spice dusting until closer to serving so it looks freshly finished.
Cool the espresso. Don't dip your ladyfingers into piping-hot espresso.
Dip quickly. About one second per side is enough.
Let the cooked egg mixture cool. It should come back to room temperature before you combine it with the mascarpone.
Don't overmix the mascarpone filling. Once everything is smooth and incorporated, stop mixing.
Fold in the whipped cream. Don't aggressively beat it into the filling.
Plan for at least four hours of chilling. This isn't a dessert to assemble right before dinner.
Overnight is even easier for entertaining. Get dessert out of the way the day before.
Because tiramisu already has coffee incorporated into the dessert, serving it with a fresh cup of coffee or espresso is an obvious choice.
For a fall dinner party, I also love the idea of ending the night with Pumpkin Tiramisu while serving Pumpkin Espresso Martinis for anyone who wants a cocktail.
And if you're planning your fall baking list, I just gathered 13 of my favorite pumpkin recipes in one place, from cookies and cinnamon rolls to pumpkin coffee cake, brownies and savory pumpkin pasta.
These are the kitchen and baking pieces I reach for throughout fall baking season.
3 large egg yolks, room temperature
⅔ cup granulated sugar
¾ cup cold heavy whipping cream
16 ounces mascarpone cheese
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ cup pumpkin purée
¾ cup espresso, cooled
2 tablespoons granulated sugar
½ teaspoon pumpkin pie spice
2 packages ladyfingers
2 tablespoons cocoa powder
¼ teaspoon pumpkin spice seasoning
These quantities preserve the original recipe exactly.
In a heat-safe bowl, whisk together the egg yolks and ⅔ cup granulated sugar until well combined.
Place the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.
Whisk continuously until the mixture thickens and feels hot to the touch, approximately 10 minutes.
Remove from the heat and allow it to cool to room temperature.
Add the cold heavy whipping cream to a separate bowl.
Using a hand mixer, whip until stiff peaks form.
Place in the refrigerator to keep cold while you prepare the mascarpone.
In another bowl, mix the mascarpone until smooth.
Whisk in the cooled egg mixture until combined, taking care not to overmix.
Add the vanilla extract, pumpkin pie spice and pumpkin purée and mix until incorporated.
Gently fold in the whipped cream until evenly combined.
Pour the cooled espresso into a wide bowl.
Add 2 tablespoons granulated sugar and ½ teaspoon pumpkin pie spice. Stir until the sugar has dissolved.
Quickly dip each ladyfinger into the espresso mixture for no more than approximately one second per side.
Arrange the dipped ladyfingers in a single layer across the bottom of your dish.
Spread half of the pumpkin mascarpone filling evenly over the ladyfingers.
Add another layer of quickly dipped ladyfingers followed by the remaining pumpkin mascarpone mixture.
Smooth the top.
Cover and refrigerate for at least 4 hours before serving.
Before serving, dust the top with the cocoa powder and pumpkin spice.
Slice and enjoy.
Yes. In fact, this is one of my favorite things about the recipe. It needs at least four hours to chill, so making it the night before works especially well when you're serving it for a holiday or dinner party.
Espresso is what the original recipe uses and gives the ladyfingers their coffee flavor. The recipe calls for ¾ cup cooled espresso.
Very quickly — approximately one second on each side. You want them saturated with flavor without allowing them to sit in the liquid and become overly soft.
No. This is my fall-inspired pumpkin variation on tiramisu. It uses recognizable tiramisu ingredients like mascarpone, ladyfingers, espresso and cocoa while adding pumpkin purée and pumpkin pie spice.
Absolutely. It's especially convenient for Thanksgiving because you can assemble it ahead of time and leave it in the refrigerator while you prepare the rest of dinner.
Keep leftover Pumpkin Tiramisu covered and refrigerated.
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Whether you're making this for Thanksgiving, a fall dinner party or simply because pumpkin and coffee sounded too good to resist, save the recipe card below so it's easy to come back to whenever you're ready to make it.
Some of my favorite recipes are the ones that take something we already love and give it just enough of a seasonal twist to make it feel new again.
Tiramisu already has so many of my favorite things — espresso, mascarpone, layers of ladyfingers and that dusting of cocoa on top. Adding pumpkin and warm spices makes it feel right at home on a fall table.
And because it can be waiting in the refrigerator before everyone arrives, it's exactly the kind of dessert I love for gathering around the table.
I hope it becomes one you look forward to making when pumpkin season comes around, too.
“Taste and see that the Lord is good.”
Psalm 34:8
Made with love for the people you love.
Soft pumpkin cutout cookies made with nutty brown butter and warm fall spices, then sandwiched around a thick vanilla cream cheese filling. These beautiful pumpkin sandwich cookies are a fun fall baking project for kids, gatherings, gifting and Thanksgiving.
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Soft pumpkin cutout cookies made with nutty brown butter and warm fall spices, then sandwiched around a thick vanilla cream cheese filling. These beautiful pumpkin sandwich cookies are a fun fall baking project for kids, gatherings, gifting and Thanksgiving.
