This pumpkin tiramisu is an excellent fall dessert perfect for any autumn party, be it Halloween, Thanksgiving, Friendsgiving, or anything else you might have planned for the season!
It’s light, deliciously creamy, full of autumn spices like cinnamon and pumpkin spice, and layered with coffee-soaked ladyfingers for that classic tiramisu flavor.
Unlike the traditional version, I make mine a lot lighter by mixing mascarpone with Greek yogurt and replacing some of the sugar with a sweetener, so I still get that rich and creamy texture without all the fat and carbs.
What You’ll Need
- Mascarpone & Greek yogurt
- Pumpkin puree
- Vanilla extract
- Cinnamon & pumpkin spice
- Granulated sugar and/or sweetener
- Strong coffee
- Rum (optional)
- Ladyfinger biscuits
How to Make This Pumpkin Tiramisu
Start by brewing your coffee. You’ll want to make it strong, and it’s better to have more of it than less, but for me, about one cup was enough.
When the coffee has cooled, add in the rum, if using, and mix to combine. Then, pour the mixture into a shallow dish where you can dip the ladyfingers later.
To make the creamy pumpkin filling, beat together mascarpone, Greek yogurt, sugar (or sweetener), pumpkin puree, cinnamon, pumpkin spice, and vanilla extract in a large bowl until smooth and fluffy.
Then, it’s time to assemble the first layer.
Dip 12 ladyfingers into the cooled coffee one by one. This step is probably the most complicated – you want to just quickly dunk each biscuit on each side so that they barely touch the coffee. If you keep them in the liquid for too long, they’ll become too soggy and break apart.
Place each ladyfinger biscuit side by side at the bottom of a 9×9 baking tray right after dipping.
Although the recipe calls for 24 biscuits, I recommend having another pack at hand just in case, because depending on the brand you use, 12 ladyfingers may not cover the pan entirely.
In that case, you can add one or two more, or if you don’t have extra biscuits, you can flatten each one with the spoon a little bit to cover more surface area.
When the first layer of biscuits is done, spread half of the pumpkin cream mix evenly over them. Then repeat the second layer with the biscuits, and finally top with the remaining pumpkin filling. Smooth the surface with a spatula.
Refrigerate overnight – the dessert tastes better the longer it can rest, plus the cream will set better, too! If you don’t have that long, let the tiramisu sit in the fridge for at least 5 hours.
Dust with cinnamon or cocoa powder right before serving.
Why You’ll Love This Recipe
- It makes an easy, no-bake dessert: The tiramisu is super easy to put together, and you don’t even need to turn on the oven!
- It’s a lot healthier than other traditional tiramisu recipes: By skipping the heavy cream and combining mascarpone with Greek yogurt, we’re making a dessert that’s still creamy but not too heavy. Plus, if you decide to go the sweetener route, you’re cutting down on a ton of calories and carbs!
- It’s one of the easiest make-ahead desserts: Because it tastes the best when refrigerated overnight, it’s perfect for prepping the evening before the party – no rushing on your big day.
- It’s the perfect fall dessert: Tangy, slightly sour pumpkin flavors work for Halloween, Thanksgiving, or any other autumn gathering.
- Serves 9–12 generous portions, so it’s perfect for sharing with a crowd.
Tips for Success
- Don’t oversoak the ladyfingers – a quick dip is enough, or they’ll become soggy and crumble.
- Use strong coffee for that classic tiramisu flavor.
- Chill overnight for the best flavor and firm slices – the longer it rests, the better it tastes!
- Play with different toppings – You can dust the tiramisu with cinnamon, cocoa, or even shaved chocolate.
- Try variations of the alcohol or skip it altogether – You can swap rum for bourbon/sherry or leave it out for a kid-friendly version.
📌 Pumpkin Tiramisu (Recipe Card)
Ingredients (Makes 9–12 servings)
- 1 cup mascarpone
- 3/4 cup Greek yogurt
- 1/2 cup granulated sugar (or sweetener)
- 2/3 cup pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1 cup strong coffee, cooled
- 1 tablespoon rum (optional)
- 24 ladyfinger biscuits
- Cinnamon or cocoa powder, for dusting
Equipment
- 9×9 baking dish
- Mixing bowls
- Electric hand mixer or whisk
- Shallow dish for dipping ladyfingers
Instructions
- Make a strong cup of coffee and let it cool. Stir in the rum (if using) and pour the mixture into a shallow dish for dipping the ladyfingers later.
- In a large bowl, beat together mascarpone, Greek yogurt, sugar (or sweetener), pumpkin purée, cinnamon, pumpkin spice, and vanilla until smooth and fluffy.
- One by one, quickly dip 12 ladyfingers into the cooled coffee – just a fast dunk on each side is enough. Don’t let them soak or they’ll get mushy!
- Lay the ladyfingers side by side in a 9×9 baking dish to form the first layer. If your biscuits don’t fully cover the base, add 1–2 more or gently flatten them with a spoon to fill any gaps.
- Then, assemble the layers. Spread half of the pumpkin cream evenly over the first biscuit layer. Repeat with another 12 dipped ladyfingers, then top with the remaining cream. Smooth the surface with a spatula.
- Refrigerate overnight (or at least 5 hours) to let the flavors set. The longer it stays in the cold, the better it will taste and the firmer the cream will become.
- Just before serving, dust the top with cinnamon or cocoa powder.
