If you’re a fan of pumpkin flavors and adore the creamy, dreamy texture of tiramisu, you’re in for a real treat with this Pumpkin Tiramisu Recipe. I absolutely love how this dessert combines the warm spices of fall with the rich, luscious layers that make tiramisu such a comfort food classic. If you want to impress friends or cozy up your family gatherings, keep reading because this recipe is fan-freaking-tastic and surprisingly easy once you get the hang of it.
Why You’ll Love This Recipe
- Seasonal Flavors Meet Classic Comfort: Pumpkin and warm spices bring cozy autumn vibes to the beloved tiramisu.
- No Espresso Needed: Instead of coffee, you get delicious dark rum for that boozy depth without bitterness.
- Make-Ahead Friendly: This dessert tastes even better after chilling, making it perfect for parties and holidays.
- Impress Without Stress: Once you understand the layers, it’s a straightforward, satisfying process that’ll impress every time.
Ingredients You’ll Need
The magic in this pumpkin tiramisu really comes down to fresh, quality ingredients that complement each other perfectly. The spices are key here—ground cinnamon, ginger, and cloves—so make sure yours are fragrant and fresh for maximum flavor. Plus, using solid-pack pumpkin rather than pumpkin pie filling keeps the sweetness on your terms.
- Butter: Softened for easy creaming, really helps create a tender cookie base.
- Sugar: You’ll need it for both sweetness in the cookies and to sweeten the cream filling.
- Egg: Use a room temperature egg to help everything blend smoothly.
- Honey: Adds a natural sweetness and moisture without overpowering the pumpkin flavor.
- Solid-pack pumpkin: The star of the show—make sure it’s 100% pumpkin, no additives.
- Dark rum: Brings warmth and complexity; avoid imitation rum extracts.
- All-purpose flour: Provides structure in the cookies while keeping them tender.
- Ground cinnamon, ginger, and cloves: Freshly ground spices will give the best punch of fall flavors.
- Baking soda: The leavening agent to give the cookies lift without making them cakey.
- Salt: Just a pinch to balance flavors.
- Heavy whipping cream: This is whipped to soft peaks and gives that classic tiramisu fluffy texture.
- Cream cheese: Softened to emulate mascarpone’s creaminess—rich and tangy adds balance to the pumpkin filling.
Variations
I like to keep this Pumpkin Tiramisu Recipe pretty classic most of the time, but you can totally switch things up depending on the occasion or dietary needs. Don’t be afraid to experiment—each variation can add a new twist that’ll make it feel fresh and personal.
- Alcohol-Free Version: When I made this for a kids’ gathering, I swapped the dark rum for vanilla extract and added a splash of orange juice for brightness—just as delicious without the boozy kick.
- Dairy-Free Swap: I’ve used coconut cream instead of heavy whipping cream and vegan cream cheese alternatives; results are wonderfully silky with a tropical hint.
- Spice Adjustments: If you love a little extra heat, adding a pinch of freshly grated nutmeg or a dash of allspice works beautifully.
- Cookie Layer Alternative: For a gluten-free version, you can replace the cookies altogether with ladyfingers or gluten-free biscuits soaked lightly in spiced pumpkin syrup.
How to Make Pumpkin Tiramisu Recipe
Step 1: Bake Your Pumpkin-Spiced Cookies
Start by creaming the softened butter and sugar together until your mixer bowl is filled with fluffy goodness—this usually takes about 5 to 7 minutes, and it’s key for those soft, delicate cookies. Then, add the egg and honey gradually, beating well after each addition. Mix in the pumpkin and dark rum next, getting a lovely creamy texture before folding in the dry ingredients (flour, cinnamon, baking soda, ginger, cloves, and salt). The dough will be thick but pipeable. I discovered this trick when I cut a 3/4-inch hole in a pastry bag tip—it makes piping perfect 2 ½ inch logs a breeze, spaced 2 inches apart on parchment-lined sheets. Pop them in a 350°F oven for about 12 to 14 minutes until golden; watch closely so they don’t overbake—they should still be slightly soft in the center.
Step 2: Prepare the Pumpkin-Spiced Filling
In a large bowl, whisk together the solid-pack pumpkin and spices—cinnamon, ginger, and a hint of cloves—this combination fills your kitchen with incredible aroma. Then, in another bowl, beat the heavy cream just until it begins to thicken; add sugar gradually and continue beating until soft peaks form. This is your chance to prep the cream carefully—avoid overwhipping! Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it up.
Step 3: Mix the Cream Cheese Layer and Assemble
Beat the softened cream cheese until silky smooth—this is the base for your tiramisu’s rich layer. Then fold in the remaining whipped cream mixture until just combined, keeping it light and airy. Now comes the fun part: layer about a third of the cookies (don’t forget to brush them lightly with rum for that extra warmth and moisture) in a 13×9-inch dish, spread a third of the pumpkin filling over, then a third of the cream cheese mixture. Repeat two more times, ending with a creamy layer on top. Cover it up and refrigerate this beauty for at least 8 hours or overnight—trust me, the patience pays off in flavor and texture.
Pro Tips for Making Pumpkin Tiramisu Recipe
Pro Tips for Making Pumpkin Tiramisu Recipe
- Use Room-Temperature Ingredients: I learned early on that eggs and cream cheese mix much smoother when they’re not cold, so plan ahead for best texture.
- Don’t Overbake the Cookies: They should be golden but a little soft inside—you want them to soak up the rum without becoming mushy.
- Fold, Don’t Stir Vigourously: When mixing the whipped cream into the fillings, folding gently keeps the mousse light and airy.
- Chill Overnight: I always let this tiramisu rest overnight—the flavors meld and the texture sets perfectly, making it easier to slice and serve.
How to Serve Pumpkin Tiramisu Recipe
Garnishes
When it comes to garnishes, I love keeping it simple but festive—sprinkling a dusting of ground cinnamon or nutmeg right before serving brings out all those cozy spice notes. Sometimes I toss on a few toasted pecans or a drizzle of caramel sauce for an indulgent touch. Fresh whipped cream dollops or even shaved dark chocolate can make it feel ultra-special.
Side Dishes
This pumpkin tiramisu is a wonderful finale to holiday dinners, but if you want to build a full spread, I like pairing it with lightly spiced apple cider or a hot cup of chai tea. For a brunch twist, serve alongside a fruit compote or a simple mixed green salad with a bright vinaigrette to balance the richness.
Creative Ways to Present
For special occasions, I’ve layered this pumpkin tiramisu in individual clear glass jars—it not only looks gorgeous but makes portioning easy. Another idea is using a trifle bowl and layering cookies and filling in beautiful, visible swirls. You can also swap out the rectangular pan for mini mason jars for personalized gifts that friends adore.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover pumpkin tiramisu covered tightly in the fridge for up to 3 days. It stays creamy and moist without drying out. Just be sure to cover it well so it doesn’t absorb any fridge odors, since the cream cheese and pumpkin can be sensitive.
Freezing
While I haven’t frozen assembled tiramisu myself because I prefer its fresh texture, you can freeze the baked cookies separately for up to a month. Thaw them at room temperature before assembling for best results. The pumpkin cream mixture freezes less well because the texture can change, so I recommend making the filling fresh.
Reheating
Since tiramisu is a no-bake creamy dessert, I don’t reheat leftovers. I find it tastes best cold or at room temperature—if you want to serve it softer, just take it out of the fridge about 20 minutes before serving.
FAQs
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Can I use canned pumpkin pie filling instead of solid-pack pumpkin?
It’s best to stick with plain solid-pack pumpkin because pumpkin pie filling already contains sugar and spices, which can throw off the recipe’s balance. Using solid-pack pumpkin lets you control the sweetness and spice levels precisely.
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Is there a substitute for dark rum in this recipe?
Absolutely! If you prefer to skip alcohol, vanilla extract or a combination of vanilla and a splash of orange juice works great to mimic some of that warmth and depth without the alcohol content.
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How long should I chill the pumpkin tiramisu?
Chilling it for at least 8 hours or overnight is ideal. This allows the cookies to soak up the rum and pumpkin cream, softening to a luscious texture and melding the flavors beautifully.
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Can I prepare this dessert a day in advance for a party?
Yes! That’s one of the biggest advantages of this Pumpkin Tiramisu Recipe. Preparing it a day ahead actually improves the flavor and texture, making it the perfect make-ahead dessert for entertaining.
Final Thoughts
This Pumpkin Tiramisu Recipe is one of those desserts I come back to every fall because it hits that sweet spot of comfort, spice, and creamy indulgence. I remember the first time I made it for a family dinner and seeing everyone’s delighted faces after just one bite—there’s nothing quite like a recipe that feels cozy and elegant all at once. I really hope you give it a try and make it your own, whether you stick to my version or add your own spin. Trust me, once you discover how much fun layering pumpkin and tiramisu can be, it’ll become one of your go-to desserts too!
Print
Pumpkin Tiramisu Recipe
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes plus 8 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Tiramisu recipe combines the warm flavors of pumpkin and fall spices with the classic creamy richness of traditional tiramisu. Soft pumpkin-spiced cookies are layered with whipped cream, cream cheese, and a spiced pumpkin filling, then chilled overnight for a delightful autumn dessert perfect for festive gatherings.
Ingredients
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 garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pumpkin-spiced cookies.
- Make Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5-7 minutes. Gradually beat in the egg and honey until well incorporated. Stir in the pumpkin and dark rum until combined. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, ground ginger, ground cloves, and salt. Gradually add this dry mixture to the creamed pumpkin mixture, beating until evenly blended into a dough.
- Pipe and Bake Cookies: Prepare a pastry bag fitted with a tip and cut a 3/4-inch hole at the end. Working in batches, pipe the cookie dough onto parchment-lined baking sheets into 2-1/2 inch long logs, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes or until the cookies are golden and set. Remove and cool completely on a wire rack.
- Prepare Pumpkin Spice Mixture: In a large mixing bowl, combine the 2-1/4 cups solid-pack pumpkin with 1-1/2 teaspoons cinnamon, 3/4 teaspoon ginger, and 1/4 teaspoon cloves. Mix thoroughly to blend the spices.
- Whip Cream: In a small bowl, beat the heavy whipping cream until it just begins to thicken. Add 3/4 cup sugar and continue beating until soft peaks form.
- Combine Pumpkin and Whipped Cream: Gently fold one-third of the whipped cream mixture into the pumpkin spice mixture until incorporated.
- Mix Cream Cheese and Remaining Whipped Cream: In a separate small bowl, beat the softened cream cheese until smooth. Then carefully fold in the remaining two-thirds of the whipped cream mixture until fully combined, creating a smooth creamy filling.
- Assemble Tiramisu Layers: In a 13 x 9-inch baking dish, arrange one-third of the pumpkin cookies in a single layer. Lightly brush the cookies with dark rum to enhance flavor. Spread one-third of the pumpkin mixture evenly over the cookies, followed by one-third of the cream cheese mixture. Repeat the layering process twice more, ending with the cream cheese layer on top.
- Chill: Cover the assembled tiramisu and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the dessert to set properly.
- Serve: Before serving, sprinkle the top with ground cinnamon or nutmeg for a fragrant finishing touch. Slice and serve chilled.
Notes
- For best results, use solid-pack pumpkin rather than pumpkin pie filling for better control of spice levels.
- Ensure the egg is at room temperature to avoid curdling when mixing with butter and sugar.
- Piping the cookie dough logs helps maintain uniform size and shape for even baking.
- If dark rum is not preferred, you can substitute with bourbon or omit it altogether.
- Refrigeration overnight improves the texture and flavor blending of this tiramisu.
- Use freshly ground spices for more vibrant flavor.
- For a non-alcoholic version, replace dark rum with an equal amount of vanilla extract or apple cider.
Nutrition
- Serving Size: 1 slice (assuming 12 servings)
- Calories: 390
- Sugar: 25g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
