Fall is here, and for me, that means pumpkin recipes are a must! I love making desserts that feel special but are still simple to prepare. Today, I’m sharing two amazing pumpkin tiramisu ideas that are perfect for any autumn gathering or just a cozy night in.
These creamy, spiced pumpkin desserts are some of my favorite ways to enjoy the season. You’ll find options for a traditional take and one with a hint of chai spice. I know you’ll find a new favorite here!
Jump to Recipe:
Pumpkin Chai Tiramisu Dessert
This dessert brings together the warm comfort of pumpkin with the aromatic spices of chai. It’s a comforting layer cake that’s surprisingly easy to assemble.
Key Ingredients & Tips for Pumpkin Chai Tiramisu
- Chai Spice Blend: Use a high-quality chai spice mix for the best flavor. You can find this in most spice aisles or make your own with cinnamon, ginger, cardamom, and cloves.
- Ladyfinger Dipping: Dip the ladyfingers quickly in the chai-spiced coffee. Too long and they become soggy, making the dessert hard to layer and serve.
What You Need for Pumpkin Chai Tiramisu
- 1 (15-ounce) can pumpkin puree
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tablespoon chai spice blend
- 2 cups strong brewed coffee or espresso, cooled
- 1 package (7 ounces) ladyfingers
- Cocoa powder, for dusting
⏱️ Time: 30 mins prep, 4 hours chill🍽️ Yields: 8 servings
How to Make Pumpkin Chai Tiramisu
Step 1: Make the Chai Cream
In a large bowl, mix the pumpkin puree, mascarpone cheese, heavy cream, powdered sugar, and chai spice until smooth and creamy. Set aside.
Step 2: Prepare Ladyfingers and Layer
Quickly dip each ladyfinger into the cooled coffee. Arrange a single layer of dipped ladyfingers at the bottom of a 9×13-inch dish. Spread half of the chai cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
Step 3: Chill and Serve
Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. Before serving, dust generously with cocoa powder.
📝 Final Note
This dessert truly tastes even better the next day, so it’s a great make-ahead option for parties or holiday meals.
Classic Pumpkin Tiramisu Recipe
This is a delicious, creamy pumpkin tiramisu with all the warm fall spices you love. It’s a comforting dessert that brings smiles to everyone at the table.
Key Ingredients & Tips for Classic Pumpkin Tiramisu
- Pure Pumpkin vs. Pie Filling: Always use pure pumpkin puree, not pumpkin pie filling, for this recipe. Pie filling has added sugars and spices that will change the final taste.
- Chill Time is Key: Don’t rush the chilling process. It allows the flavors to blend well and the dessert to set, making it much easier to slice and serve neatly.
What You Need for Classic Pumpkin Tiramisu
- 1 (15-ounce) can pumpkin puree
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 ½ cups strong brewed coffee or espresso, cooled
- 1 package (7 ounces) ladyfingers
- Cinnamon or grated chocolate, for topping
⏱️ Time: 25 mins prep, 3 hours chill🍽️ Yields: 6-8 servings
How to Make Classic Pumpkin Tiramisu
Step 1: Mix the Pumpkin Cream
In a large bowl, combine the pumpkin puree, mascarpone cheese, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract. Beat until the mixture is smooth and holds soft peaks.
Step 2: Dip and Layer
Pour the cooled coffee into a shallow dish. Quickly dip each ladyfinger into the coffee, turning to coat but not letting it get too soft. Place a layer of dipped ladyfingers in the bottom of an 8×8-inch baking dish. Spread half of the pumpkin cream mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining pumpkin cream.
Step 3: Chill Thoroughly
Cover the dish tightly with plastic wrap and refrigerate for at least 3 hours, or until well set. Before serving, dust with cinnamon or grate some chocolate on top for a pretty finish.
📝 Final Note
Make sure your mascarpone cheese is at room temperature before mixing to prevent lumps and ensure a smooth cream.