Pumpkin Spice Tiramisu


Tiramisu combines everything I love into one delectable dessert. It’s creamy, it has coffee, and it’s extremely satisfying. Did I mention it has coffee? Anyways, I wanted to make a tiramisu that had the flavors of fall and was different than the original so I got to thinking and, of course, creating! For some reason, I immediately thought about pumpkin spice lattes. Truth be told, I haven’t actually had a pumpkin spice latte in about 4 years, but I like the idea of those flavors coming together. And just like that, Pumpkin Spice Tiramisu was born. Now, this is not the original tiramisu that you are used to. It’s edgy, it’s full of spicy flavor, and it’s actually surprisingly pretty light and airy. I absolutely love the pumpkin mascarpone layer. The flavors give me pumpkin cheesecake vibes, but thanks to the mascarpone, it is so much lighter and has such a better flavor. Let’s also take a pause for the couple tablespoons of brandy. Feel free to ignore the measurements on that part (#FreePour)… Anyhow, the cinnamon whipped cream layer is also amazing and really rounds out the entire dessert. This recipe makes a nice 9x13 tray that will produce about 12-16 servings, depending on how generous or stingy you feel in that given moment. Bring this to your next potluck or family gathering and get ready for all the rave reviews!

Pumpkin Mascarpone Layer

  • 1 container (8 oz.) mascarpone

  • 1/2 cup sugar

  • 1/2 cup pumpkin purée

  • 2 tablespoons brandy

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 1/2 cup heavy whipping cream 

Cinnamon Whipped Cream Layer

  • 1 1/2 cups heavy whipping cream

  • 1/4 cup sugar

  • 1/2 teaspoon ground cinnamon

Lady Fingers Layers

  • 2 packages (7 oz. each) lady fingers (savoiardi)

  • 2 cups brewed strong coffee, cooled 


  1. Make the Pumpkin Mascarpone Layer: Using a hand mixer or stand mixer fitted with the whisk attachment, whisk together mascarpone and sugar until light and fluffy. Scrape down sides of bowl and add pumpkin purée, brandy, cinnamon, ginger, and cloves. Whisk until well combined. Scrape down sides of bowl again and add heavy whipping cream. Whisk until stiff peaks form. Set aside. 
  2. Make the Cinnamon Whipped Cream Layer: Using a hand mixer or stand mixer fitted with the whisk attachment, whisk together heavy whipping cream, sugar, and cinnamon until stiff peaks form. Set aside. 
  3. To assemble: Soak 1 package of the lady fingers in coffee and arrange in a 9x13x2 baking dish. Top with Pumpkin Mascarpone Layer. Soak the other package of lady fingers in remaining coffee and arrange on top of the pumpkin layer. Then, top with Cinnamon Whipped Cream. Cover and refrigerate for at least 4 hours to allow dessert to set.  
  4. When ready to serve, cut in 12-16 servings and add some ground cinnamon to the top of each slice. 
  5. Enjoy!