Pumpkin Tiramisu Recipe

If you’re ready to wow your friends and family with a dessert that perfectly blends autumn flavors and indulgent creaminess, you’re in the right place. This Pumpkin Tiramisu Recipe is one of my all-time favorites because it takes the classic Italian tiramisu up a notch with fragrant pumpkin and cozy spices. I absolutely love how it feels like a warm hug after a big family dinner — and the best part? It’s surprisingly straightforward to make. Stick with me, and I’ll walk you through everything you need to know to nail this fan-freaking-tastic treat.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Tiramisu Recipe plays an important role — from the spices that bring autumn to the forefront, to the cream cheese and whipped cream that add that iconic creamy tiramisu texture. When you shop, pick the best-quality pumpkin puree you can find (homemade is even better!) because it’ll really elevate the flavor.

• Butter: Use softened unsalted butter for easy creaming with the sugar.
• Sugar: Regular granulated sugar adds the sweetness you’ll want in the cookies and the filling.
• Egg: Room temperature egg helps with fluffiness when creaming with butter and sugar.
• Honey: Adds natural sweetness and a subtle floral note — don’t skip it!
• Solid-pack Pumpkin: This is key for that rich pumpkin flavor, both in the cookies and the tiramisu layers.
• Dark Rum: Adds depth and a touch of boozy warmth to your layers; feel free to adapt with vanilla extract if you prefer no alcohol.
• All-purpose Flour: For the cookie base, go straight for classic flour to keep the texture just right.
• Ground Cinnamon: Warm, spicy cinnamon is a must in both the cookies and the filling.
• Baking Soda: The leavening agent that helps the cookies rise just a bit.
• Ground Ginger: Adds that lively bite you expect in pumpkin desserts.
• Ground Cloves: Pungent and aromatic, just a little goes a long way here.
• Salt: Enhances all the other flavors beautifully.
• Heavy Whipping Cream: For the whipped cream base; make sure it’s cold for best volume.
• Cream Cheese: Softened and smooth, it gives the tiramisu its signature creaminess.

Variations

I love that you can easily adjust this recipe to suit your tastes or dietary needs. Over the years, I’ve played with a few tweaks that keep it just as delicious but better fit to different occasions or preferences.

• Dairy-Free Version: I’ve made this using coconut cream instead of heavy cream and dairy-free cream cheese, and it turns out wonderfully rich and satisfying.
• Alcohol-Free: When my family has little ones around, I skip the dark rum and swap in extra vanilla extract — no one minds, promise!
• Spice Adjustments: Sometimes I bring forward pumpkin pie spice instead of separate spices to simplify, especially when in a hurry.
• Cookie Shape: Instead of piping logs, you can make small rounds of cookie dough to layer, which feels more like traditional ladyfingers if you prefer.

How to Make Pumpkin Tiramisu Recipe

Step 1: Cream the Butter, Sugar, and Eggs

Start by creaming your softened butter and sugar together. I usually set my mixer on medium speed and let it go for a solid 5-7 minutes until it’s pale and fluffy — this makes a big difference for the cookie texture. Then, beat in the room-temperature egg and honey until everything is smooth and well combined. This is a step where rushing will sacrifice your cookie’s lightness, so take a little time here.

Step 2: Add Pumpkin, Rum, and Dry Ingredients

Mix in your solid-pack pumpkin and dark rum with the creamed mixture. Then, whisk together all the dry ingredients separately—flour, cinnamon, baking soda, ginger, cloves, and salt—and gradually add them to your wet bowl. This keeps everything evenly distributed and prevents lumps. Once combined, your dough will be soft but pipeable.

Step 3: Pipe and Bake the Cookies

This step is one of my favorites because piping the dough into logs feels fancy but is actually simple. Cut a 3/4-inch hole in your pastry bag tip and pipe 2 1/2-inch logs spaced 2 inches apart onto parchment-lined baking sheets. Bake at 350°F for 12-14 minutes or until golden and set. Cool completely on a wire rack before layering. Tip: If you don’t have a pastry bag, a zip-top bag with a corner snipped works fine!

Step 4: Prepare the Pumpkin Cream Filling

Mix pumpkin with cinnamon, ginger, and cloves in a bowl. Whip the heavy cream until it just begins to thicken, then add sugar and beat until soft peaks form — this is the secret for that airy texture everyone loves. Fold a third of the whipped cream into the pumpkin mixture to lighten it. Separately, beat your softened cream cheese smooth, then fold in the remaining whipped cream until the texture is creamy and fluffy.

Step 5: Assemble and Chill

Arrange a third of the cookies in a 13×9-inch baking dish, brushing each layer lightly with rum. Add a third of the pumpkin filling and spread a third of the cream cheese mixture on top. Repeat these layers two more times. Cover the dish and chill for at least 8 hours or overnight—this resting time lets the flavors meld and the tiramisu set perfectly.

Pro Tips for Making Pumpkin Tiramisu Recipe

• Use Room Temp Ingredients: I learned this trick the hard way—softened butter and eggs mix better, helping your cookies rise nicely and your filling be ultra smooth.
• Don’t Over-whip the Cream: Stop beating the cream as soon as soft peaks form to avoid turning it grainy or into butter — it’s a delicate balance.
• Let It Chill Overnight: I always find the flavor is deeper and the texture creamier the next day, so don’t skip the chilling time if you can help it.
• Pipe Cookies Consistently: Try to keep your cookie logs the same size and spacing so they bake evenly and stack perfectly in layers.

How to Serve Pumpkin Tiramisu Recipe

Garnishes

I love to finish this pumpkin tiramisu with a light sprinkle of cinnamon or nutmeg right before serving to amp up those cozy spice notes — it’s simple but so effective. Sometimes, I grate a little dark chocolate or dust on some cocoa powder for a touch of elegance and contrast. Toasted pecans on top add a lovely crunch if you want some texture variation.

Side Dishes

This dessert shines on its own, but if I’m serving it after a rich meal, I like pairing it with a crisp apple salad or a light citrus sorbet to balance the richness. A cup of strong espresso or spiced chai tea also complements the pumpkin and spices wonderfully.

Creative Ways to Present

For special occasions, I’ve layered individual pumpkin tiramisus in glass parfait cups or mason jars — it’s adorable and practical for parties. You can garnish each with a tiny cinnamon stick or a dollop of whipped cream shaped like a leaf. Another fun idea is creating a pumpkin tiramisu trifle with clear sides that let everyone admire those gorgeous layers.

Make Ahead and Storage

Storing Leftovers

Cover any leftover pumpkin tiramisu tightly with plastic wrap or an airtight lid and keep it refrigerated. It holds beautifully for up to 3 days, and honestly, the flavors just get better as it rests. Just be sure to keep it cold to maintain that creamy texture.

Freezing

I’ve frozen individual portions wrapped tightly in plastic wrap and foil, and while the texture is slightly less creamy after thawing, it’s still delicious. Defrost overnight in the fridge for best results. I’d avoid freezing a whole assembled tiramisu since the cream can separate.

Reheating

This dessert is best served chilled, so I don’t recommend reheating. If you want to serve it a little less cold, just take it out of the fridge about 20 minutes before serving to let it soften slightly without melting.

FAQs

Final Thoughts

This Pumpkin Tiramisu Recipe holds a special place in my kitchen because it combines the nostalgic comfort of pumpkin spice with the elegance of tiramisu. It’s a dessert that’s as fun to make as it is to eat, and it always brings smiles around the table. I really hope you give it a try – trust me, once you do, it’ll be your go-to fall dessert too!

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