Description

This Pumpkin Tiramisu recipe is a delightful autumn-inspired twist on the classic Italian dessert, combining spiced pumpkin layers with creamy mascarpone-style filling and pumpkin-flavored cookies. It features pumpkin-spiced cookie logs baked to golden perfection and layered with a luscious pumpkin cream mixture, all chilled to set for a rich, festive treat perfect for fall gatherings.

Ingredients

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Cookies:

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup honey
1/2 cup solid-pack pumpkin
1 teaspoon dark rum
2–1/3 cups all-purpose flour
2 teaspoons ground cinnamon
1–1/2 teaspoons baking soda
1–1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

Tiramisu Filling:

2–1/4 cups solid-pack pumpkin
1–1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups heavy whipping cream
3/4 cup sugar
12 ounces cream cheese, softened
1/4 cup dark rum
1/2 teaspoon ground cinnamon or nutmeg, for sprinkling

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Instructions

Preheat and Prepare Dough: Preheat your oven to 350°F. In a large bowl, cream the softened butter and sugar together until the mixture is light and fluffy, about 5-7 minutes. Gradually beat in the room temperature egg and honey. Mix in the pumpkin and dark rum until well combined. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, ground ginger, ground cloves, and salt. Gradually beat this dry mixture into the creamed mixture, forming a dough.
Pipe and Bake Cookies: Cut a 3/4-inch hole at the tip of a pastry bag. Working in batches, pipe the dough into 2-1/2 inch logs, spacing them 2 inches apart on parchment-lined baking sheets. Bake in the preheated oven for 12-14 minutes or until the cookies are golden and set. Remove from the oven and cool the cookies on a wire rack completely before assembling.
Prepare Pumpkin Filling: In a large bowl, combine 2-1/4 cups solid-pack pumpkin with 1-1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Stir well to blend all spices evenly into the pumpkin.
Whip Cream: In a separate bowl, beat the heavy whipping cream until it just begins to thicken. Gradually add 3/4 cup sugar and continue beating until soft peaks form.
Fold Cream into Pumpkin: Fold one-third of the whipped cream mixture gently into the spiced pumpkin mixture to lighten it.
Prepare Cream Cheese Mixture: In a small bowl, beat the softened cream cheese until smooth and creamy. Gradually beat in the remaining whipped cream mixture until fully combined and smooth.
Assemble Layers: In a 13×9-inch baking dish, arrange one-third of the pumpkin cookies in a single layer. Lightly brush the cookies with 1/4 cup dark rum. Spread one-third of the pumpkin filling evenly over the cookies. Follow by layering one-third of the cream cheese mixture on top. Repeat these layers two more times, ending with the cream cheese layer on top.
Chill and Serve: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 8 hours or overnight to let the flavors meld and the dessert set. Just before serving, sprinkle the top with ground cinnamon or nutmeg for garnish.

Notes

Ensure the egg is at room temperature to allow better incorporation and texture in the cookie dough.
Chilling the assembled tiramisu overnight improves the texture and flavor melding.
If you prefer a non-alcoholic version, substitute dark rum with an equal amount of apple juice or additional honey.
Use parchment paper to prevent sticking and ease cookie removal from baking sheets.
The cookies are soft yet structured enough to soak up the pumpkin cream without falling apart.
For a richer flavor, use fresh pumpkin puree if available, but solid-pack pumpkin works well for consistency.

Nutrition

Serving Size: 1 slice (approx. 1/12 of the recipe)
Calories: 350
Sugar: 28g
Sodium: 180mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg