This classic tiramisu has been given the pumpkin spice treatment and filled with a light creamy pumpkin cream filling!
Tiramisu has always been one of my favorite desserts, probably due to my love of coffee. But it’s also that rich creamy filling that can help me choose as soon as I see it on any dessert menu!
It wasn’t until I posted this recipe recently for my Lemon Tiramisu that made me think that tiramisu doesn’t always have to be the same classic recipe. My lemon version became pretty popular but still follows the same basic style of the classic espresso and chocolate version. It’s only fair with fall being here soon (I know it’s still August but I swear time flies fast!) that I share this with you guys so it can be side by side with your pumpkin pie on Thanksgiving!
How do you make my tasty Pumpkin Spice Tiramisu?
It’s super easy with no baking involved. But to get those crispy lady finger sponges nice and soft, I always recommend making any tiramisu the night before you need to serve it just to get all of those flavors mixed together.
My base recipe always begins with the same three ingredients. Cream cheese, mascarpone cheese and heavy whipped cream. By combining these three ingredients you can be sure of a good base which will let you slice the dessert into tidy squares just like how your favorite Italian restaurant does it!
Creating the filling for a pumpkin spice tiramisu.
Once you’ve combined the cream and cheese all that would be left to do in a normal tiramisu would be just to add the coffee soaked espresso ladyfingers. But this pumpkin spice tiramisu is a little more special because of the added pumpkin!
Canned pumpkin is fine to use and yes it’s already available in most grocery stores. Just fold the pumpkin through the cream filling along with the always popular fall spices like cloves, cinnamon, all spice and pumpkin pie spice.
What do I do with the ladyfinger cookies?
You can find them mostly around the holidays although my local Sprouts Farmers Market seems to carry them all year. Usually they’re kept in the packaged cookie section or the Italian aisle with pastas, oils and sauces.
One package was the perfect amount for this size of a recipe and provided two layers of coffee ladyfingers. Once you dip them in your cold coffee for a few seconds, place them in rows on the filling. You might have to break a few to make them fit in but nobody will ever know once the dessert is complete.
Remember these simple tips when making tiramisu dessert.
- The cream cheese and mascarpone cheese must be at room temperature before you start to beat them in the stand mixer. If they’re cold they won’t become as creamy and light and the cream cheese will leave you with tiny lumps of cream cheese through the dessert. It won’t ruin it but you’ll feel them as you eat it.
- Whatever coffee you use make sure it’s strong flavored and cool. Hot coffee will melt the cream filling and you’ll end up with tiramisu soup.
- A couple of solid dunks in the coffee will make the ladyfingers absorb enough liquid but not enough so that they fall apart in your fingers.
- Whip the heavy cream to soft peaks. When you add it to the cream cheese and mascarpone it’ll firm up a little and you want it to be easy to spread.
- Once both layers are complete, smooth top with a spatula and cover with plastic wrap or foil to prevent a skin forming on top. Only dust with cocoa powder just before you serve it.
- To serve, slice into squares and use a flat spatula to scoop out each square onto a plate.
Pumpkin Spice Tiramisu
- 8 oz softened cream cheese
- 1 cup sugar
- 8 oz Mascarpone cheese at room tempearture
- 1/2 tsp vanilla extract
- 2 cups heavy cream
- 1/2 tsp pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1 pinch ground all spice
- 1/4 tsp ground cloves
- 1 cup canned pumpkin
- 1 pack ladyfingers (two layers in each pack)
- 3 cups cold brewed coffee or espresso
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- In the bowl of a stand mixer with a whisk beat the cream cheese with the sugar on high speed until light and creamy making sure to scrape down the sides of the bowl a few times.
- Add the mascarpone cheese and vanilla and whisk again for 3-4 minutes on high.
- Transfer the mixture to a large bowl.
- Add the heavy cream to the mixing bowl you already used, no need to wash it or the whisk, and beat until the cream reaches soft peaks.
- Add the spices and pumpkin to the cheese mixture and gradually add the whipped cream folding everything together until all of the cream has been added.Set aside.
- With the coffee in a bowl and your 8x8 or 9x9 square baking dish ready beside you, start dunking each ladyfinger into the coffee and then place them in rows over the base of the dish.
- Transfer half of the cream filling on top of the ladyfingers and spread out evenly.
- Repeat your next layer with the remaining ladyfingers and top with remaining filling.
- Spread the filling out evenly making sure it's flat and smooth.
- Store the tiramisu in the fridge overnight or at least 6 hours to let it set.
- Combine the cocoa powder and espresso powder together and pass through a sieve to decorate the top of the tiramisu just before you plan to serve it.