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Pumpkin Tiramisu

Pumpkin tiramisu with chai-soaked ladyfingers and a fluffy pumpkin mascarpone cream, layered for clean slices and bold spiced flavor. The dessert chills for hours so the cookies set while the top stays dusted with cocoa and pumpkin pie spice.
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Prep Time 30 minutes
Chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian-American
Calories: 430
Ingredients Method Notes

Ingredients
  

Pumpkin mascarpone cream
  • 16 oz mascarpone cheese Softened to room temperature for easy mixing.
  • 1 cup pumpkin puree
  • 0.75 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 cup heavy cream Whip to stiff peaks before folding.
Soaking
  • 1.5 cup strong brewed chai tea Brewed strong, then cooled.
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 24 ladyfinger cookies
  • 0.5 tsp cocoa powder For dusting the finished top.
  • 0.5 tsp pumpkin pie spice For dusting the finished top.

Method
 

Make pumpkin mascarpone cream
  1. Beat the mascarpone until smooth, then add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla and beat again until fully combined and silky.
  2. Fold the whipped heavy cream into the mascarpone mixture gently until no streaks remain, then refrigerate.
Soak and layer
  1. Mix the chai, maple syrup, and pumpkin pie spice in a shallow bowl until the color looks evenly spiced.
  2. Quickly dip each ladyfinger into the chai mixture, then arrange in a single layer in a 9x13 dish without overlapping.
  3. Spread half of the pumpkin mascarpone cream over the ladyfingers in an even layer.
  4. Repeat with a second layer of quickly dipped ladyfingers and the remaining pumpkin mascarpone cream.
  5. Dust generously over the top with cocoa powder and pumpkin pie spice.
Chill and serve
  1. Refrigerate the tiramisu for 6 hours or overnight until set and sliceable.

Notes

Pro tip: dip the ladyfingers quickly and assemble immediately so they soak just enough to set without turning soggy. Refrigerate covered for up to 4 days; freeze is not recommended because the cream texture can loosen on thawing. For a lighter option, use reduced-fat mascarpone-style cheese and heavy cream labeled “extra light” (texture may be slightly softer).