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
Scale
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
