Oh my gosh, I think the air just *changed*, didn’t it? You know that feeling when you can finally pull out your favorite cozy sweater? That’s exactly how I feel about this dessert! Forget the heavy baking; we’re going straight into creamy, spiced perfection with my new favorite no-bake treat. It’s rich, it’s absolutely bursting with autumn spices, and trust me when I say achieving the perfect layers of fluffy mascarpone cream with coffee-soaked ladyfingers made this an Irresistible Pumpkin Tiramisu A Fall Dessert Delight on the first try!
Seriously, this layered beauty comes together so fast. I remember the first time I made it; I was nervous about the mascarpone being too soft, but once it set up after chilling? Wow! It’s the perfect light-yet-decadent ending to any holiday meal.
Why This Irresistible Pumpkin Tiramisu A Fall Dessert Delight Works So Well
What makes this dessert such a showstopper? It’s all about taking that traditional Italian magic and giving it a cozy autumn twist! You don’t even have to turn on your oven, which is a massive win, especially when the kitchen is already warm from Thanksgiving prep. If you love a good no-bake twist, you might want to check out my recipe for irresistible apple crisp cheesecake sometime, too!
The balance here is crucial. We have the warmth of the pumpkin and the spice, which gets perfectly grounded by that rich, slightly bitter coffee soak. It truly hits every note!
- It’s completely no-bake, meaning less stress when company is coming over.
- The mascarpone keeps the cream unbelievably light—no heavy, dense feeling here!
- My layering technique is the secret weapon against sogginess; the quick dip in coffee keeps the ladyfingers just right.
Quick Prep Time for Your Irresistible Pumpkin Tiramisu A Fall Dessert Delight
You need about 30 minutes of active time to mix everything up. That’s it! We mix the creams, dip, layer, and then let the fridge do the heavy lifting for at least four hours. Honestly, I think it tastes better if you let it chill overnight. It really lets those cinnamon and coffee flavors mingle.
Essential Ingredients for Irresistible Pumpkin Tiramisu A Fall Dessert Delight
Okay, let’s talk about what you need to make this happen. Since this is a no-bake treat, the quality of your ingredients really shines through, so choose wisely! We need the basics for structure and flavor.
First up is the pumpkin world: grab 1 cup of pumpkin puree—and please, use the good stuff! None of that fake stuff; the real, pure pumpkin puree makes such a difference in the depth of flavor. Mix that with about half a cup of granulated sugar and those essential spices—our pumpkin pie spice and a little extra cinnamon!
For the creamy part, you absolutely must have cream cheese and mascarpone cheese, and for both, they need to be softened. If they’re cold, you’ll get lumps, and nobody wants lumpy tiramisu! We whip up some heavy cream separately until it gets soft peaks—that’s what gives us that airy lift.
Then we tackle the coffee element. You need about 1 3/4 cups of strong brewed coffee, and it has to be cooled down. If it’s hot, it’ll melt the cream layers, and we are trying to avoid a soupy mess here!
Finally, the backbone: the ladyfingers. You’ll need about 24 of them. Dip them quick, I promise! And of course, we finish with that beautiful dusting of cocoa powder we talk about later. If you’ve ever tried my irresistible Oreo cheesecake, you know I love creamy layers, and these ingredients nail it.
Ingredient Notes and Substitutions for Your Irresistible Pumpkin Tiramisu A Fall Dessert Delight
I always get questions about the coffee, so let’s clear that up right now! If you’re avoiding alcohol for the kids or just prefer not to use it, you can easily leave out the coffee liqueur. Just mix 1/4 cup of plain water right into your cooled coffee, and the dipping consistency stays perfect.
Another great tip, especially if you don’t have time to brew a full pot: use an instant espresso powder mixed with hot water! Just make sure that mixture cools completely before you dare dip those ladyfingers. A warm dip is a soggy disaster waiting to happen, and we want sturdy, flavorful layers, not a puddle!
Step-by-Step Instructions for Making Irresistible Pumpkin Tiramisu A Fall Dessert Delight
Okay, now for the fun part—putting it all together! Remember, this is where patience pays off, especially when we’re dealing with creamy layers. Think of yourself as an architect building something delicious and chilled. I love watching this come together; it’s like magic happening right in my 8×8 baking dish.
We need to make sure our cream base is as light as can be before we add the heavy pumpkin flavors. This is key to avoiding that sad, dense dessert outcome!
Creating the Pumpkin Mascarpone Cream Layer
First, let’s handle the flavor bombs separately. In one bowl, mix your pumpkin puree, granulated sugar, and all those warming spices—cinnamon and pie spice. Set that spicy mix aside; it’s waiting its turn.
Next, grab another bowl and whip that heavy cream until you get soft peaks. You know the drill—when you pull the beater out, the little peaks gently flop over. Don’t whip it too stiff! In a separate big bowl, beat that softened cream cheese until it’s totally smooth, then beat in the powdered sugar and vanilla. Now, gently fold that whipped cream into the cream cheese mixture. I mean gently—we don’t want to deflate that air we just worked so hard to create!
Finally, gently fold your reserved pumpkin mix into that fluffy cream base. Stop mixing just when it’s combined. If you mix too long, you lose the fluff. It should look like the prettiest spiced mousse you’ve ever seen. If you’ve ever struggled to get the right texture in a layered cake, you’ll appreciate the gentleness required here. You can see my favorite silicone spatula for folding here, by the way!
Assembling Your Irresistible Pumpkin Tiramisu A Fall Dessert Delight
Time for the dipping! Mix your cooled coffee (and liqueur, if you’re using it) in a shallow dish. This is the most crucial moment for the ladyfingers. You must dip them quickly—a quick dunk on each side, that’s all they need! If they soak up too much liquid, your beautiful layers will collapse into a watery pool, and we definitely don’t want that mushy situation.
Lay half of those lightly soaked ladyfingers across the bottom of your 8×8 dish. Now, spread exactly half of that gorgeous pumpkin mascarpone cream evenly over the top of that first layer. Repeat the process: second layer of quick-dipped ladyfingers, and then top everything with the remaining cream, smoothing it out nicely.
Cover it up tight! This fabulous, no-bake dessert needs to chill for a minimum of four hours in the fridge, but I’m telling you, overnight is where the real flavor development happens. You’ll thank yourself in the morning!
Tips for Success with Your Irresistible Pumpkin Tiramisu A Fall Dessert Delight
You’ve mixed the magic, now let’s make sure it sets up perfectly! The secret to a flawless tiramisu, even one loaded with pumpkin, is making sure those creamy layers are smooth and stable before they even hit the fridge. Trust me, I learned this the hard way!
You absolutely must use room temperature cream cheese and mascarpone. This isn’t a suggestion; it’s a requirement! If your cheeses are stiff, you end up stirring aggressively to break up the cold chunks, which forces air out of your whipped cream that you painstakingly added earlier. You’ll end up fighting the bowl instead of making dessert!
The one time I forgot to leave my cream cheese out—oops!—the mixture was breaking apart and looked soupy, almost curdled, even after I added the pumpkin. It just wouldn’t hold its shape. My emergency save? I put the whole bowl—the cream cheese mixture, before I added the pumpkin—into the freezer for about 15 minutes just to firm things up a bit. It wasn’t perfect, but it stiffened enough so that when I folded in the pumpkin and then the whipped cream, it finally held its structure before layering. Since then, I always set the cheese out at least an hour before I even start whipping the cream!
Also, a quick word on the cocoa powder dusting—don’t do it until you are ready to serve! If you dust it the night before, the moisture from the cream soaks right into that beautiful brown powder, and you end up with dark, soggy patches instead of a pretty contrast. It looks so much better when you apply it right before cutting slices.
If you’re looking for other make-ahead winners, you should check out my recipe for irresistible crockpot orange chicken—it’s my go-to weeknight meal when I don’t want to fuss!
Storage and Serving Suggestions for Irresistible Pumpkin Tiramisu A Fall Dessert Delight
One of the best things about this incredible no-bake fall dessert is how easy it is to store! Because it doesn’t have any eggs that need cooking, it’s actually better when made ahead of time. You need to cover your 8×8 dish tightly with plastic wrap. Make sure the wrap isn’t touching the beautiful, creamy top layer, or you’ll smear your design!
It needs at least four hours in the refrigerator to let those ladyfingers fully absorb the coffee flavor and for the mascarpone to firm up properly. If you can wait until the next day? Do it! I truly believe the flavors are ten times better after an overnight chill—the pumpkin spice really deepens, and the whole thing holds up perfectly firm when you slice it.
Now, about serving this beauty. Remember what I said about the cocoa powder? You MUST wait until right before you bring it to the table to dust it on. It should be a generous, dark blanket over the lighter cream. It looks professional, and it keeps that lovely powdery texture contrast.
When you pull it out to serve, let it sit on the counter for maybe 10 or 15 minutes before cutting into it. If it’s ice-cold straight from the back of the fridge, the cream can be a little too firm to scoop nicely. Letting it warm up just slightly makes it easier to serve perfect squares. If you need a great make-ahead savory side to go with this sweet finish, you absolutely have to try my irresistible bird dog sandwich recipe sometime!
Common Questions About Making Irresistible Pumpkin Tiramisu A Fall Dessert Delight
I know when you look at a layered dessert like this, you probably have a few thoughts swirling around in your head. I certainly did when I first started playing with tiramisu recipes! It seems fancy, but it’s actually one of the most forgiving no-bake fall desserts you can make. Let’s knock out some of those pressing questions so you can get baking… or rather, chilling!
Can I make this Irresistible Pumpkin Tiramisu A Fall Dessert Delight ahead of time?
Oh, honey, I actually encourage it! This isn’t one of those cakes that goes stale overnight; it actively gets better. The chilling time isn’t just about setting the cream; it’s about letting the pumpkin spice bloom and letting those ladyfingers fully soften up from the coffee soak. If you have a busy Saturday, whip this up completely on Friday night, dust it with cocoa powder right before serving Saturday afternoon, and you are golden. It’s the ultimate stress-free host secret.
What is the best way to get that perfect coffee soak on the ladyfingers?
This is the make-or-break point for a non-mushy base! My rule is: quick, quick, quick! You want to have your cooled coffee mixture ready in a shallow dish—something wide enough to dip the whole cookie. You just dip the flat side of the ladyfinger down into the coffee, count to one, maybe two at the absolute max if they seem really dry, and then immediately flip and dunk the other side for the same amount of time. Don’t let them sit there while you answer your phone!
If you soak them too long, they turn into wet sponge. We want them firm enough to hold their shape when layered, but moist enough to melt in your mouth when you eat them. If you are worried because you dunked one too long, just set that rogue ladyfinger aside to use right in the middle layer—the inner layers are more forgiving! Speaking of quick make-ahead meals, you should bookmark my recipe for irresistible slow cooker honey garlic chicken legs for a weeknight treat!
Estimated Nutritional Data for Irresistible Pumpkin Tiramisu A Fall Dessert Delight
Alright, let’s talk fuel! Because this dessert is layered with rich mascarpone, it certainly is a treat, not a diet staple, but knowing the numbers can sometimes help manage what you serve it with. I’ve put together the estimated nutritional breakdown for one slice of this beautiful, chilled dessert, based on the ingredients listed. Remember, this is just a guide!
If you’re planning a big holiday spread, take a look at my recipe for irresistible slow cooker chicken and broccoli to balance out the menu nicely!
Here’s the quick rundown of what you can expect per serving (based on an 8-serving yield):
- Serving Size: 1 slice
- Calories: 350
- Fat: 20g (with 12g saturated fat)
- Carbohydrates: 38g
- Sugar: 25g
- Protein: 6g
- Sodium: 120mg
Now, please take this information with a grain of salt—just like you should treat any recipe approximation! The exact fat and sugar count can shift wildly depending on the brand of cream cheese or mascarpone you use. I always say, if you’re making this Irresistible Pumpkin Tiramisu A Fall Dessert Delight for a party, you need that sugar and fat for the creamy texture to actually set up properly, so don’t stress too much about the details!
Share Your Irresistible Pumpkin Tiramisu A Fall Dessert Delight Experience
And just like that, we’re done! Well, we’re done with the mixing part, anyway. Now comes the hardest part: waiting for it to chill! But truly, seeing this beautiful, creamy, spice-infused dessert sitting in the fridge, ready for the party, is such a satisfying feeling.
I am so incredibly eager to know what you think once you cut into your first slice of this Irresistible Pumpkin Tiramisu A Fall Dessert Delight! When you make this—and I know you will, because it’s too good for just one fall season—please come back here and leave me a star rating. It helps me know what recipes you all are loving the most, and honestly, I read every single comment!
If you snap a picture of your beautiful layered dessert, don’t keep it to yourself! Tag me on social media; I absolutely adore seeing your kitchen triumphs. Seeing everyone enjoying these cozy recipes just makes my day! I always share my favorite reader photos on my stories, so maybe you’ll be featured next week!
Be sure you bookmark this recipe now, too. Even if you’re planning to make it next week, save it so you can find it instantly when that first chilly evening hits and nothing but pumpkin spice will do. If you’re looking for another make-ahead comfort dish to serve alongside this amazing dessert, you have to check out my recipe for ultimate bean with bacon soup comfort. It’s the perfect savory companion for this sweet Italian-American creation!
Happy chilling, everyone, and enjoy the best no-bake fall treat you’ll have all season!
Print
Irresistible Pumpkin Tiramisu
- Total Time: 4 hours 30 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A fall dessert delight featuring pumpkin flavor layered with mascarpone cream and coffee-soaked ladyfingers.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container mascarpone cheese, softened
- 1 3/4 cups strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 24 ladyfingers
- Cocoa powder, for dusting
Instructions
- In a medium bowl, mix pumpkin puree, granulated sugar, pumpkin pie spice, and cinnamon. Set aside.
- In a large bowl, beat heavy cream until soft peaks form. Set aside.
- In a separate large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, beating until combined.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold the pumpkin mixture into the cream cheese mixture until just combined.
- In a shallow dish, mix cooled coffee and coffee liqueur, if using.
- Quickly dip each ladyfinger into the coffee mixture, coating both sides. Do not over-soak.
- Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish.
- Spread half of the pumpkin mascarpone mixture evenly over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers.
- Spread the remaining pumpkin mascarpone mixture over the second layer of ladyfingers.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, dust the top generously with cocoa powder.
Notes
- For a non-alcoholic version, omit the coffee liqueur and use 1/4 cup of water mixed with the coffee.
- You can use instant espresso powder mixed with hot water for the coffee base.
- Dusting with cocoa powder just before serving keeps it looking fresh.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 120
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 1
- Protein: 6
- Cholesterol: 75
Keywords: pumpkin, tiramisu, fall dessert, coffee, mascarpone, no-bake