Pumpkin Tiramisu Recipe: The No-Bake Fall Dessert Going Viral

If your feed has been all pumpkin everything lately, you are not alone. The pumpkin tiramisu recipe is having its moment this October — food creators everywhere are swapping the classic Italian coffee-and-cocoa version for a cozy autumn twist, and honestly? I get the hype. It's no-bake, it's make-ahead friendly, and it tastes like fall in a glass dish.

What makes this pumpkin tiramisu recipe so special is the cream layer: silky mascarpone whipped with real pumpkin puree, brown sugar, and warm pumpkin pie spice. The ladyfingers are still dipped in strong coffee (tradition matters!), but a whisper of cinnamon in the soak bridges the two worlds beautifully. The result is familiar yet brand new — the dessert equivalent of your favorite chunky sweater.

I've made this three times in the last two weeks — once for a dinner party, once for my book club, and once just because. Every single time, someone asked for the recipe before dessert was even finished. Here's my perfected version, with all the little details that make it foolproof.

Ingredients

For 4 servings (one 8×8-inch dish):

• 1 cup (240 ml) strong brewed espresso or coffee, cooled
• 1 teaspoon ground cinnamon (for the coffee soak)
• 24 ladyfinger cookies (savoiardi)
• 8 oz (225 g) mascarpone cheese, at room temperature
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 1 cup (240 ml) heavy whipping cream, cold
• 1/2 cup (60 g) powdered sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 teaspoons pumpkin pie spice, plus extra for dusting
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Unsweetened cocoa powder, for dusting

Preparation

1. Make the coffee soak: pour the cooled espresso into a shallow dish and stir in the ground cinnamon. Set aside.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt until completely smooth.
3. Add the mascarpone to the pumpkin mixture and beat with an electric mixer on medium speed until smooth and creamy, about 1 minute. Scrape down the sides as needed.
4. In a separate cold bowl, whip the heavy cream with the powdered sugar to firm peaks.
5. Gently fold the whipped cream into the pumpkin-mascarpone mixture in two additions, keeping as much air as possible. The cream should be thick, smooth, and hold soft peaks.
6. Dip each ladyfinger quickly into the cinnamon coffee — 1 to 2 seconds per side, no more, or they'll fall apart — and arrange a single layer in the bottom of your 8×8 dish.
7. Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
8. Repeat with a second layer of coffee-dipped ladyfingers and the remaining cream, smoothing the top.
9. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight. This rest is non-negotiable — it's what lets the ladyfingers soften into cake-like layers.
10. Just before serving, dust generously with cocoa powder and a pinch of pumpkin pie spice. Slice and serve chilled.

Sophie's Tips

• Room-temperature mascarpone is the whole game: cold mascarpone makes the cream lumpy. Leave it on the counter for 30 minutes before you start.
• Use real pumpkin puree, not pumpkin pie filling — the filling is pre-sweetened and pre-spiced, and it will throw off the whole balance of this pumpkin tiramisu recipe.
• Don't skip the overnight chill. I know, waiting is the hardest part. But 8 hours minimum is what transforms crunchy ladyfingers into those melting, cake-like layers.
• For individual servings, layer everything in small glasses or mason jars — it looks stunning on a buffet table and travels beautifully.

FAQ

Can I make pumpkin tiramisu without coffee?

Absolutely. Replace the espresso with the same amount of warm milk spiked with 1 teaspoon of vanilla and a pinch of cinnamon — kid-friendly and still delicious.

How long does pumpkin tiramisu keep in the fridge?

Up to 3 days, covered. Honestly, day 2 is the sweet spot: the flavors have fully married and the texture is at its dreamiest.

Can I freeze it?

I don't recommend it — the mascarpone cream can turn grainy when thawed. This is a make-ahead-in-the-fridge dessert, and it shines there.

Practical Info

Prep: 25 min | Cook: 0 min | Chill: 8 hours | Category: Dessert | Cuisine: Italian-inspired

If you love fall baking, my pumpkin cream cheese loaf is another viral favorite, and the s'mores pie is the no-bake dessert to make when you want something gooey. Planning a Halloween party? The mummy hot dogs are the perfect savory partner for this sweet finale.