Pumpkin Tiramisu (Easy No Bake Dessert)

Pumpkin tiramisu is my fall version of the classic, with spiced pumpkin cream and mascarpone layered over coffee-soaked ladyfingers.

Pumpkin Tiramisu That Beats the Classic

Pumpkin and coffee don’t sound like they should belong together, but they do (hello, pumpkin spice latte). Sometimes I think this version is even better than traditional tiramisu… I know, it’s hard to imagine. But here’s what happens: the mascarpone stays creamy and light, the cocoa powder and spice add warmth, and the ladyfingers soak up just enough espresso to make the whole thing addictive. There’s no oven usage with this one, no complicated steps, and the layers only get better the longer they sit.

I like pulling this one out in early fall, when I haven’t given in to the warm, gooey desserts but still want something cold and fall-kissed enough to feel like a seasonal flex. My version of no-bake pumpkin tiramisu is smooth, a little decadent, and the kind of treat that keeps me sneaking back to the fridge with a bowl and spoon.

Why You’ll Love This Recipe

• Layers look dramatic, but it’s fridge work.
• Pumpkin + mascarpone + fall showing off.
• Coffee-soaked ladyfingers keep it grown up.

Ingredients 

Making this creamy pumpkin mascarpone dessert doesn’t require much.

• Pumpkin purée – pure pumpkin, not pie filling. And if cold and creamy pumpkin desserts are your thing, my pumpkin chai pots de crème goes full custard mode.
• Mascarpone – keeps the cream silky.
• Heavy cream – whipped to soften the mix.
• Sugar – just enough sweetness.
• Pumpkin pie spice – the fall shortcut.
• Vanilla – warmth.
• Coffee or espresso – cooled for dipping.
• Maple syrup or liqueur – optional boost.
• Ladyfingers – the bones of tiramisu.
• Cocoa powder – the final dusting.

How To Make Pumpkin Tiramisu

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the cream)
  Stir together pumpkin purée, sugar, pumpkin pie spice, and vanilla until smooth. Add mascarpone and keep mixing until it’s silky.
• Step Two (whip it light)
  Whip the heavy cream to soft peaks, then fold it into the pumpkin mix. This is where it gets that fluffy texture.
• Step Three (coffee dip)
  Combine cooled coffee with maple syrup or liqueur if you like. Dip each ladyfinger quickly so they soak up flavor without turning soggy.
• Step Four (layer one)
  Lay the dipped ladyfingers in a 9×9-inch (23×23 cm) pan. I managed 6 across the top, then 3 down the bottom left, and 3 halves across the bottom right. You’ll need to play around depending on your dish.
• Step Five (cream and repeat)
  Spoon half of the pumpkin cream over the cookies, then repeat with another layer of dipped ladyfingers and the rest of the cream.
• Step Six (chill and finish)
  Cover it up and chill for at least 4 hours, overnight if you can. Right before serving, dust the top with cocoa powder.

Recipe Tips

A few things to think about when making this creamy pumpkin dessert.

• Test one ladyfinger in the coffee before dipping the whole batch to see how quickly it soaks.
• Fold the whipped cream in gently so the filling stays light.
• Give it an overnight chill if you can; pumpkin tiramisu tastes even better the next day.
• Use the maple syrup or liqueur if your ladyfingers aren’t already sugared.
• Cocoa goes on at the very end so it doesn’t fade in the fridge.
• If you want to sip something alongside this tiramisu, my pumpkin cream cold brew makes a perfect match.

Storage and Leftovers

This layered pumpkin dessert is great for a few days, but not so much for freezing.

• Leftovers – Keep it covered and chilled for up to 3 days. The cream stays smooth and the ladyfingers hold together.
• Freezing – Not the best move for pumpkin mascarpone desserts. The filling breaks once thawed and the cookies turn soft in all the wrong ways.

FAQs

• Can I use pumpkin pie filling instead of pumpkin purée?
  No, pie filling is already sweetened and spiced. Stick with pure pumpkin for this tiramisu. I even stick with pure pumpkin for my mini pumpkin tarts because I like to control the spice level.
• What if I don’t want to use coffee?
  Dip the ladyfingers in hot chocolate or chai tea instead. It’s not classic tiramisu, but it still gives you that no bake pumpkin dessert vibe. If coffee is your thing, my mini espresso cheesecakes are another fun way to get that flavor.
• Can I make pumpkin tiramisu ahead of time?
  Yes, and you should. The layers need at least 4 hours to set, and an overnight chill makes this creamy pumpkin dessert taste even better.
• Can I use cream cheese instead of mascarpone?
  You can, but the texture changes. Cream cheese makes it denser and tangier, while mascarpone keeps it smooth and mild. If you want that tangy cream cheese-mascarpone combo, make my toffee tiarmisu which uses that mash up.
• What pan size works best?
  A 9×9-inch (23×23 cm) dish fits the layers perfectly. You can use a similar-sized casserole or trifle dish if that’s what you have. Same pan size I use for my tiramisu brownies if you’re looking for another way to enjoy the coffee-mascarpone flavors.
• How should I serve it?
  Scoop it straight from the pan, or cut neat squares if you’ve given it plenty of chill time.

More Pumpkin And Tiramisu Desserts

Other desserts to check out if you’re into pumpkin and tiramisu flavors:

• Lemon Tiramisu – a spin on the layered classic.
• Tiramisu Cookies – all the flavor in a handheld bite.
• Pumpkin Cheesecake Dip – creamy pumpkin without the layers.
• No Bake Pumpkin Icebox Cake – another fridge dessert that layers pumpkin cream.

If you like desserts that sit somewhere between soft cake and creamy layers, my German chocolate poke cake lives in that same space but with caramel, coconut, and chocolate.

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Print Recipe

5 from 9 votes

Pumpkin Tiramisu (Easy No-Bake Dessert)

Pumpkin tiramisu layers spiced pumpkin mascarpone cream with espresso-soaked ladyfingers and cocoa powder. This creamy no bake dessert is smooth, chilled, and the perfect way to bring pumpkin into a classic Italian treat.

Prep Time25 minutes mins

Chilling4 hours hrs

Total Time4 hours hrs 25 minutes mins

Course: Dessert

Cuisine: Italian-American

Keyword: canned pumpkin recipes, Christmas pumpkin dessert, cold creamy dessert, cold pumpkin dessert, creamy pumpkin dessert, easy pumpkin dessert for fall, no bake pumpkin dessert, pumpkin dessert for fall, pumpkin mascarpone dessert, pumpkin tiramisu, Thanksgiving Dessert, tiramisu with pumpkin

Servings: 9

Calories: 305kcal

Author: Cathy Pollak

Equipment

• mixing bowls For whisking and folding.
• hand mixer To whip the cream.
• baking dish 9x9 (23x23) Perfect size for this recipe.
• rubber spatula For folding cream into the mascarpone.
• fine-mesh sieve To dust cocoa evenly on top.

Ingredients

• 1 cup (240 g) pumpkin puree
• ¾ cup (150 g) granulated sugar
• 1 tsp (3 g) pumpkin pie spice
• 1 tsp (5 ml) vanilla extract
• 1 container (8 oz / 227 g) mascarpone cheese room temperature
• 1 cup (240 ml) heavy whipping cream
• 1½ cups (360 ml) brewed coffee or espresso cooled
• 1 tbsp (15 ml) maple syrup or coffee liqueur (optional)
• 1 package (7 oz / 200 g) ladyfingers (Savoiardi is my preferred brand)
• unsweetened cocoa powder for dusting

Instructions

• In a mixing bowl, whisk together the pumpkin purée, sugar, pumpkin pie spice, and vanilla until combined. Add the mascarpone and mix until smooth.
  1 cup (240 g) pumpkin puree, ¾ cup (150 g) granulated sugar, 1 tsp (3 g) pumpkin pie spice, 1 tsp (5 ml) vanilla extract, 1 container (8 oz / 227 g) mascarpone cheese
• In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the pumpkin–mascarpone mixture.
  1 cup (240 ml) heavy whipping cream
• In a shallow dish, stir together the cooled coffee and maple syrup or liqueur, if using.
  1½ cups (360 ml) brewed coffee or espresso, 1 tbsp (15 ml) maple syrup
• Quickly dip each ladyfinger in the coffee mixture and arrange them in a 9x9-inch (23x23 cm) pan. (I fit 6 lengthwise across the top, then 3 horizontal along the bottom left, and 3 halves across the bottom right. You may need to adjust depending on your pan.)
  1 package (7 oz / 200 g) ladyfingers
• Spread half of the pumpkin cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
• Cover and refrigerate for at least 4 hours, or overnight. Dust the top with cocoa powder before serving.
  unsweetened cocoa powder

Notes

• A trifle dish works if you want to show off the layers.
• Make it kid-friendly by dipping ladyfingers in hot chocolate instead of coffee.
• Use soft ladyfingers if you prefer a cakier texture, crisp if you want more bite.
• A sprinkle of crushed gingersnaps or pecans on top adds crunch.
• Bring mascarpone to room temperature before mixing so it blends smooth with the pumpkin.

 

If you’re making this pumpkin tiramisu, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Pumpkin Tiramisu (Easy No-Bake Dessert)

Amount Per Serving (145 g)

Calories 305 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 65mg22%

Sodium 75mg3%

Potassium 180mg5%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 17g19%

Protein 5g10%

Vitamin A 6200IU124%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Pumpkin Tiramisu? I’d love to hear how it turned out — leave a comment below and let me know.

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