The Stay At Home Chef shares a joyful, approachable twist on a classic: a pumpkin spice latte tiramisu that tastes just like the season’s favorite drink. This version keeps things simple while delivering all the cozy spice, creamy mascarpone, and espresso-soaked ladyfingers that make tiramisu irresistible. Whether someone is experimenting with autumn desserts or looking for a make-ahead showstopper, this recipe blends cooking, recipes, bon apetit energy with easy technique and comforting flavor.
Why this pumpkin tiramisu works
This recipe takes the classic tiramisu idea—layers of soaked ladyfingers and a rich cream—and folds in pumpkin puree and pumpkin pie spice for that pumpkin spice latte vibe. Instead of the traditional zabaglione made by cooking egg yolks, this version uses whipped heavy cream stabilized with powdered sugar and folded with mascarpone. The result is lighter, faster to prepare, and perfect for make-ahead entertaining. It’s an ideal fall dessert that fits into anyone’s rotation of cooking, recipes, bon apetit favorites.
What you’ll need
Key ingredients are straightforward and easy to find. The balance of pumpkin, brown sugar, and warm spices pairs perfectly with espresso and a cocoa finish.
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice (plus 1/2 tsp for topping)
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 16 ounces mascarpone cheese
- 2 tablespoons unsweetened cocoa powder, divided
- 2 cups strong coffee or espresso, cooled
- 16 ounces ladyfingers (dry, crisp variety)
Step-by-step: how to assemble pumpkin spice tiramisu
1. Make the pumpkin mixture
Whisk together the pumpkin puree, brown sugar, and pumpkin pie spice until smooth and the sugar is dissolved. A quick mash with the whisk helps remove lumps. Set aside while preparing the cream so the flavors can marry.
2. Whip the cream (easy tiramisu cream)
In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form. This stabilizes the cream so it holds structure when folded with mascarpone. This no-cook approach simplifies the recipe while keeping it decadently creamy—perfect for cooks wanting approachable, reliable recipes that say “bon apetit.”
3. Fold in mascarpone and pumpkin
Scoop the mascarpone into small dollops and add them to the whipped cream along with the pumpkin mixture. Use a rubber spatula to fold gently: scrape the bottom, bring it over the top, and turn the bowl while repeating. Folding preserves the airiness of the whipped cream while combining everything into a smooth, slightly marbled mixture. Small streaks are fine, but avoid large unincorporated pockets.
4. Layer and finish
Lightly dust the bottom of a 9x13 pan with cocoa powder. Quickly dip ladyfingers one at a time into cooled espresso (or skip dipping if coffee isn’t desired—ladyfingers will soften under the cream) and arrange to cover the pan. Spread half the pumpkin-mascarpone cream over the first layer, dust with cocoa, add a second layer of ladyfingers, and top with the remaining cream.
Finish with a final dusting of cocoa mixed with about 1/2 teaspoon pumpkin pie spice for an aromatic, festive top. This dessert benefits from a few hours in the fridge—four hours is ideal—so flavors meld and the layers set beautifully.
Variations and tips
- Pan options: Make the tiramisu in a 9x13 pan, individual glasses, a trifle bowl, or free-form for a pretty presentation.
- Mascarpone note: Mascarpone is softer and richer than cream cheese; folding it in as dollops helps incorporate without overworking.
- Skip the coffee: For a child-friendly or coffee-averse version, omit dipping liquid—ladyfingers will still soften from the cream.
- Make ahead: This dessert is excellent for holidays—assemble a day ahead and chill for easy serving.
Recipe: quick reference
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice (+ 1/2 tsp for topping)
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 16 ounces mascarpone cheese
- 2 tablespoons unsweetened cocoa powder, divided
- 2 cups espresso or strong coffee, cooled
- 16 ounces ladyfingers
Instructions
- Whisk pumpkin puree, brown sugar, and 2 tsp pumpkin pie spice until smooth. Set aside.
- Whip heavy cream with powdered sugar to stiff peaks.
- Fold mascarpone and pumpkin mixture into whipped cream until mostly uniform.
- Lightly dust a 9x13 pan with cocoa powder. Quickly dip half the ladyfingers in cooled espresso and line the pan.
- Spread half the pumpkin cream over ladyfingers. Dust with cocoa and add a second layer of dipped ladyfingers.
- Top with remaining cream, dust with cocoa mixed with 1/2 tsp pumpkin pie spice.
- Refrigerate at least 4 hours before slicing and serving.
Parting thoughts
This pumpkin spice latte tiramisu brings together the best of autumn in a make-ahead, crowd-pleasing dessert. It’s a joyful combination of textures and flavors—airy whipped cream, silky mascarpone, spiced pumpkin, bitter cocoa, and espresso—that invites praise at any gathering. For anyone exploring cooking, recipes, bon apetit-style creations, this recipe is a delightful and accessible way to celebrate the season.
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