Brown Butter Pear Cake with Spiced Pear Filling & Vanilla Mascarpone Cream

There’s something about pears that feels like the quiet beginning of fall. They’re sweet without being overly sweet, beautiful enough to decorate a cake almost entirely on their own, and one of those flavors I don’t think gets used nearly enough in baking.

For Amelia’s 10-month milestone cake, I knew I wanted pears to be the inspiration. I’ve been making a special cake each month as she grows, and I love that each one has become its own little memory of this first year.

But I also wanted this to be a cake I would make again long after her monthly milestone cakes are finished.

So this one became a Brown Butter Pear Cake with Spiced Pear Filling and Vanilla Mascarpone Cream.

The finished cake has three soft brown butter pear cake layers with a homemade spiced pear filling tucked between them. Then the entire cake is covered in a light vanilla mascarpone cream that I added in loose, whipped swoops instead of trying to create a perfectly smooth finish.

Fresh pears on top are really all it needs.

It feels special without being overly fussy, which might be my favorite kind of cake.

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Why You'll Love This Pear Cake

What I love most about this cake is that pear actually tastes like pear.

It can be such a delicate flavor that it's easy to cover it with too much cinnamon or spice. Instead, we're using fresh pear in the cake, a concentrated pear filling between the layers and fresh pear again on top.

Brown butter gives the cake a warm, toasted flavor without overwhelming the fruit, while the vanilla mascarpone cream keeps everything light.

And because the final cake is covered completely in mascarpone cream, you get a little of that creamy vanilla flavor with every bite.

It's also a beautiful cake for fall birthdays, Thanksgiving, dinner parties or any autumn gathering when you want something a little different from pumpkin and apple.

Ingredient Notes

Fresh Pears

Pears are the star of this cake, so use ripe pears that have some sweetness and flavor but aren't so soft that they're difficult to work with.

You'll use pear three ways: finely grated in the cake, diced in the filling and thinly sliced for decorating.

For decorating, look for the prettiest pears you can find. I love leaving the skin on because the natural green, gold or blush color is part of what makes the finished cake so beautiful.

Brown Butter

Brown butter and pear are so good together.

Browning the butter cooks the milk solids until they're golden and nutty, giving you so much more flavor than melted butter alone. We're using it in both the cake and pear filling so that flavor runs throughout the recipe.

The final cake recipe uses 1 cup of butter for the cake layers, which gives the larger three-layer cake plenty of that warm brown butter flavor.

Buttermilk

Buttermilk adds moisture and a slight tang that balances the sweetness of the pears and brown sugar.

Cinnamon + Cardamom

I want this to taste like pear cake, not spice cake, so even though we're adding cinnamon and cardamom, neither should overpower the pear.

They're there to add warmth and make the cake feel like fall.

Mascarpone

The mascarpone cream might be one of my favorite parts of this cake.

Instead of traditional buttercream, the cake is covered in a vanilla mascarpone cream made with 16 ounces of mascarpone and heavy whipping cream. It's rich and creamy but still light enough that it doesn't compete with the pear and brown butter.

I used it between the layers and then covered the entire outside of the cake, creating a loose, whipped design with lots of soft swoops and texture.

It doesn't need to be perfectly smooth—that's part of what makes this cake so pretty.

How to Make Brown Butter Pear Cake

1. Brown the Butter

Place the butter in a light-colored saucepan over medium heat. Allow it to melt, then continue cooking as it foams and bubbles.

Stir or swirl the pan occasionally. Once the milk solids at the bottom turn golden brown and the butter smells nutty, immediately remove it from the heat.

Pour it into a heatproof bowl, making sure to scrape in all of those browned bits.

Allow it to cool for about 15–20 minutes before adding it to the cake batter.

2. Prepare the Pear

Peel and core the pears you'll be using inside the cake, then finely grate them.

You want the pear incorporated throughout the batter rather than having large chunks in the cake layers.

3. Make the Cake Batter

Whisk together the flour, baking powder, baking soda, salt, cinnamon and cardamom.

In a separate large bowl, whisk the cooled brown butter with the granulated sugar and brown sugar.

Add the eggs one at a time, whisking well after each addition, followed by the vanilla.

Fold in the grated pear.

Add approximately half of the dry ingredients, followed by the buttermilk and then the remaining dry ingredients. Mix only until everything comes together.

Don't overmix the batter.

Divide it evenly between three prepared 6-inch cake pans. If you want perfectly even layers, weigh the finished batter and divide it equally between the three pans.

Bake until the centers spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a cooling rack.

Cool completely before assembling.

Make the Brown Butter Spiced Pear Filling

While the cakes cool, make the pear filling.

Brown the butter in a skillet, then add the finely diced pears, brown sugar, lemon juice, cinnamon and salt.

Cook over medium heat, stirring occasionally, until the pears soften and the liquid reduces into a thick, glossy, almost jammy filling.

Remove from the heat and stir in the vanilla.

Transfer the filling to a bowl and cool completely before assembling the cake.

The filling should be thick and spoonable rather than watery. This is especially important with a three-layer cake because you don't want the filling causing the layers to slide.

Make the Vanilla Mascarpone Cream

Keep the mascarpone and heavy cream cold until you're ready to use them.

Add the cold mascarpone to a large mixing bowl and beat briefly on low speed just until smooth.

Add the cold heavy whipping cream, powdered sugar, vanilla bean paste and salt.

Whip on medium speed until the cream holds medium-stiff peaks and is thick enough to spread.

Stop as soon as it reaches that consistency. Mascarpone cream can be overwhipped, so don't keep mixing once it's thick and fluffy.

This recipe makes enough mascarpone cream to fill the cake and cover the entire outside in the whipped finish.

How to Assemble the Pear Layer Cake

Make sure your cake layers and pear filling are completely cool before you begin.

Place the first cake layer on your serving plate or cake stand.

Spread vanilla mascarpone cream over the top, then create a slightly raised border of cream around the outer edge. Spoon half of the cooled pear filling into the center and gently spread it into an even layer.

Add the second cake layer.

Repeat with another layer of mascarpone cream, a raised border and the remaining pear filling.

Place the third cake layer on top.

Now cover the top and sides of the entire cake with the remaining vanilla mascarpone cream.

Instead of smoothing the frosting perfectly, use an offset spatula or the back of a spoon to create soft swoops and a loose, whipped texture all over the cake.

I love this finish with the pears because it feels a little more organic and relaxed than a perfectly smooth buttercream cake.

How to Decorate a Pear Cake

This cake really doesn't need much once the mascarpone cream is on.

Thinly slice fresh pears while keeping the skin intact. Gently fan the slices and arrange them over the top of the cake.

I like letting the pears follow the movement of the whipped mascarpone rather than trying to make the arrangement perfectly symmetrical.

Brush the exposed cut surfaces of the pears very lightly with fresh lemon juice to help slow browning.

And that's it.

No berries, extra fall fruit or elaborate cake decorations. Between the swooped mascarpone cream and fresh pears, there's already plenty happening while still keeping the cake elegant.

Amanda's Tips

Don't over-spice the cake. Pear is delicate, so the cinnamon and cardamom should support it rather than become the main flavor.

Don't leave the brown butter bits behind. Those little toasted milk solids have so much flavor. Scrape all of them into the bowl with the brown butter.

Cool everything completely. Warm cake or warm pear filling will soften the mascarpone cream and make a three-layer cake much harder to assemble.

Cook the filling until it's thick. You don't want excess liquid sitting between the cake layers.

Create a mascarpone border around the filling. The cream acts as a dam and helps keep the pear filling from squeezing out of the sides.

Keep the mascarpone and heavy cream cold. Both should come straight from the refrigerator.

Don't overwhip the mascarpone cream. Stop as soon as it holds medium-stiff peaks.

Embrace the whipped finish. Don't worry about getting perfectly smooth sides. Soft swoops and texture are part of the finished look.

Decorate with pears close to serving. Fresh pear slices will eventually oxidize. A light brushing of lemon juice helps, but they'll look their prettiest when freshly cut.

Can I Make This Cake Ahead?

Yes, and I actually think breaking it into steps makes layer cakes much easier.

The cake layers can be baked ahead, cooled completely and wrapped well.

The brown butter pear filling can also be made ahead and stored covered in the refrigerator.

I would make the vanilla mascarpone cream and assemble the cake closer to when you're planning to serve it.

Wait to add the fresh pears until the day you're serving or photographing the cake so they stay as fresh and beautiful as possible.

What to Serve with Pear Cake

This cake is perfect with coffee after a fall dinner, but I also think it would be beautiful served with Champagne for a celebration.

Because the cake itself isn't overly sweet and the frosting is mascarpone-based rather than traditional buttercream, it works especially well after a richer fall meal.

Brown Butter Pear Cake with Spiced Pear Filling & Vanilla Mascarpone Cream

A three-layer brown butter pear cake made with fresh pears and warm fall spices, layered with a jammy brown butter pear filling and covered in fluffy vanilla mascarpone cream.

Prep Time: 40 minutes
Bake Time: 35–45 minutes
Cooling + Assembly: 1 hour 30 minutes
Total Time: About 2 hours 45 minutes–3 hours
Servings: 8–10
Cake Pans: Three 6-inch round cake pans

Ingredients

For the Brown Butter Pear Cake

• 1 cup (226 g) unsalted butter

• 3 1/2 cups (438 g) all-purpose flour

• 3 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground cardamom

• 1 1/2 cups (300 g) granulated sugar

• 2/3 cup (142 g) light brown sugar, packed

• 4 large eggs, room temperature

• 4 teaspoons pure vanilla extract

• 1 1/2 cups finely grated ripe pear

• 1 cup buttermilk, room temperature

For the Brown Butter Pear Filling

• 3 tablespoons unsalted butter

• 3 ripe but firm pears, peeled, cored and finely diced

• 1/3 cup light brown sugar, packed

• 1 1/2 tablespoons fresh lemon juice

• 1/2 teaspoon ground cinnamon

• Pinch of fine sea salt

• 1 1/2 teaspoons pure vanilla extract

For the Vanilla Mascarpone Cream

• 16 ounces mascarpone cheese, cold

• 2 cups heavy whipping cream, cold

• 2/3 cup powdered sugar

• 1 tablespoon vanilla bean paste

• Pinch of fine sea salt

For Decorating

• 1–2 fresh pears

• Fresh lemon juice, for brushing the pear slices

Instructions

Make the Brown Butter

1. Add the 1 cup butter to a light-colored saucepan over medium heat.

2. Cook until melted, then continue cooking as the butter begins to foam. Swirl or stir occasionally until the milk solids turn golden brown and the butter smells rich and nutty.

3. Immediately pour the brown butter, including all of the browned milk solids, into a heatproof bowl.

4. Let cool for about 15–20 minutes before making the cake batter.

Make the Brown Butter Pear Cake

1. Preheat the oven to 350°F. Grease three 6-inch round cake pans and line the bottoms with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.

3. In a large mixing bowl, whisk together the cooled brown butter, granulated sugar and brown sugar until well combined.

4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.

5. Fold in the finely grated pear.

6. Add approximately half of the dry ingredients and gently mix just until combined.

7. Pour in the buttermilk and mix gently, then add the remaining dry ingredients. Mix only until no streaks of flour remain. Do not overmix.

8. Divide the batter evenly between the three prepared pans and smooth the tops. For the most even layers, weigh the batter and divide it equally between the pans.

9. Bake for approximately 35–45 minutes. Begin checking the cakes at 35 minutes. If the centers are not yet set, continue baking and check every 5 minutes until the centers spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.

10. Allow the cakes to cool in the pans for about 10 minutes.

11. Carefully turn the cakes onto a cooling rack, remove the parchment and cool completely before assembling.

Make the Brown Butter Pear Filling

1. Add the butter to a large skillet over medium heat.

2. Cook until the butter becomes golden brown and smells nutty.

3. Add the finely diced pears, brown sugar, lemon juice, cinnamon and salt.

4. Cook for approximately 10–14 minutes, stirring occasionally, until the pears are tender and the liquid has reduced into a thick, glossy filling.

5. Remove from the heat and stir in the vanilla.

6. Transfer to a bowl and cool completely. The filling should be thick and spoonable rather than watery.

Make the Vanilla Mascarpone Cream

1. Add the cold mascarpone to a large mixing bowl and beat briefly on low speed just until smooth.

2. Add the cold heavy whipping cream, powdered sugar, vanilla bean paste and salt.

3. Whip on medium speed until the mascarpone cream holds medium-stiff peaks and is thick enough to spread.

4. Stop mixing as soon as it reaches the desired consistency to avoid overwhipping.

Assemble the Cake

1. Make sure the three cake layers and pear filling are completely cool.

2. Place the first cake layer on a serving plate or cake stand.

3. Spread a layer of vanilla mascarpone cream over the top and create a slightly raised border around the outer edge.

4. Spoon half of the cooled pear filling into the center and gently spread it into an even layer, keeping it inside the mascarpone border.

5. Place the second cake layer on top.

6. Repeat with another layer of mascarpone cream, a raised border and the remaining pear filling.

7. Place the third cake layer on top.

8. Cover the top and sides of the cake with the remaining vanilla mascarpone cream.

9. Use an offset spatula or the back of a spoon to create loose, soft swoops throughout the mascarpone cream rather than smoothing the frosting completely.

Decorate with Fresh Pears

1. Thinly slice 1–2 fresh pears just before decorating.

2. Lightly brush the cut surfaces with fresh lemon juice to help slow browning.

3. Arrange the pear slices in overlapping fans or loose groupings across the top of the cake.

4. Refrigerate the finished cake until ready to serve.

Amanda's Tip

Make the cake layers and pear filling ahead so they're completely cool before assembling. When frosting, don't worry about creating perfectly smooth sides—the soft, whipped texture of the mascarpone cream is part of what makes this cake so pretty. Add the fresh pears as close to serving as possible.

Frequently Asked Questions

What are the best pears for pear cake?

Choose pears that are ripe and flavorful but still firm enough to work with. For the decorative pears especially, avoid fruit that's overly soft because you'll want to create thin, clean slices.

Do I need to peel the pears?

I recommend peeling the pears used in the cake and pear filling for the smoothest texture. Leave the skin on the pears used to decorate the cake because the natural color makes the finished cake especially pretty.

Can I make the pear filling ahead?

Yes. Make the filling ahead, let it cool completely and store it covered in the refrigerator until you're ready to assemble the cake.

How do you keep sliced pears from turning brown on a cake?

Lightly brush the cut sides with fresh lemon juice and add them as close to serving as possible. The lemon helps slow oxidation, although freshly sliced pears will always look best.

Does pear cake need to be refrigerated?

Yes. Because this cake is filled and frosted with mascarpone cream, keep the assembled cake refrigerated. For the best texture, let it sit out briefly before serving rather than serving it refrigerator-cold.

More Fall Recipes

This is where I'd connect the pear cake to the rest of my fall recipe collection.

My Brown Butter Spice Cake with Honey & Fig Jam Frosting is another beautiful fall cake, while Pumpkin Swirl Brownies and Brown Butter Pumpkin Sandwich Cookies are perfect when you're craving something a little more classic for pumpkin season.

And if you're planning an entire fall gathering rather than just dessert, start with my Fall Charcuterie Board with Baked Brie, Fig Jam & Pistachios before bringing this cake out for dessert.

Shop My Baking Favorites

These are the cake pans, mixing bowls, decorating tools and baking essentials I reach for again and again in my kitchen.

Gather Around the Table

I think what I love most about these milestone cakes is that they're becoming a little collection of Amelia's first year while also giving me an excuse to create recipes I genuinely want to make again.

For 10 months, pear felt just right—soft, sweet and perfectly suited to the beginning of fall.

And I love how this one came together: three layers of golden brown butter pear cake, spiced pear filling tucked between each one, and that soft vanilla mascarpone cream covering the entire cake in loose, whipped swoops.

Fresh pears on top were all it needed.

Ten months with our girl, celebrated the way we seem to celebrate most things around here—with cake.

Pumpkin Tiramisu with Espresso and Mascarpone

Pumpkin Tiramisu with Espresso and Mascarpone

Espresso-soaked ladyfingers layered with creamy pumpkin mascarpone filling and finished with cocoa and pumpkin spice for a beautiful make-ahead fall dessert.

Pumpkin 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.

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Why You'll Love This Pumpkin Tiramisu

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.

What Is Pumpkin Tiramisu?

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.

Pumpkin Tiramisu Ingredients

There aren't many complicated ingredients here, but a few are especially important.

Ladyfingers

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 Cheese

Mascarpone gives tiramisu its signature rich and creamy texture. You'll use 16 ounces in this recipe.

Pumpkin Purée

Use ½ cup plain pumpkin purée, not pumpkin pie filling. The pumpkin gets mixed directly into the mascarpone layer.

Espresso

You'll need ¾ cup cooled espresso for dipping the ladyfingers.

Let it cool before you begin assembling the tiramisu.

Pumpkin Pie Spice

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.

Heavy Whipping Cream

Whipping the cream separately until stiff peaks form gives the pumpkin mascarpone layer a lighter texture once it's folded together.

How to Make Pumpkin Tiramisu

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.

1. Cook the Egg Yolks and Sugar

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.

Amanda's Tip

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.

2. Whip the Heavy Cream

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.

3. Make the Pumpkin Mascarpone Filling

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.

4. Make the Pumpkin-Spiced Espresso

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.

How Long Should You Dip Ladyfingers for Tiramisu?

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.

5. Assemble the Pumpkin Tiramisu

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.

Shop the Pan I Use

I make my tiramisu in my 360 Cookware Bake & Roast Pan — the same pan referenced in my original recipe.

How Long Does Pumpkin Tiramisu Need to Chill?

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.

Finish with Cocoa and Pumpkin Spice

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.

Make Pumpkin Tiramisu Ahead for Thanksgiving

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.

Amanda's Quick Tips for the Best Pumpkin Tiramisu

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.

What to Serve with Pumpkin Tiramisu

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.

Shop My Fall Baking Favorites

These are the kitchen and baking pieces I reach for throughout fall baking season.

Pumpkin Tiramisu Recipe

Ingredients

Pumpkin Mascarpone Filling

• 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

Espresso Ladyfingers

• ¾ cup espresso, cooled

• 2 tablespoons granulated sugar

• ½ teaspoon pumpkin pie spice

• 2 packages ladyfingers

For Finishing

• 2 tablespoons cocoa powder

• ¼ teaspoon pumpkin spice seasoning

These quantities preserve the original recipe exactly.

Instructions

1. Prepare the Egg Mixture

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.

2. Whip the Cream

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.

3. Make the Pumpkin Mascarpone Filling

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.

4. Prepare the Espresso Mixture

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.

5. Build the First Layer

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.

6. Repeat

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.

7. Finish and Serve

Before serving, dust the top with the cocoa powder and pumpkin spice.

Slice and enjoy.

Frequently Asked Questions

Can I make Pumpkin Tiramisu the night before?

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.

Do I need to use espresso?

Espresso is what the original recipe uses and gives the ladyfingers their coffee flavor. The recipe calls for ¾ cup cooled espresso.

How long should I dip the ladyfingers?

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.

Is this a traditional Italian tiramisu?

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.

Can I make Pumpkin Tiramisu for Thanksgiving?

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.

How should I store leftovers?

Keep leftover Pumpkin Tiramisu covered and refrigerated.

More Pumpkin Recipes for Fall

13 Best Pumpkin Recipes to Make This Fall

Pumpkin Molasses Cookies

Pumpkin Coffee Cake with Pecan Crumble

Pumpkin Sugar Cookies

Pumpkin Espresso Martini

Save This Recipe

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.

A Note From Amanda

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.