No-Bake Pumpkin Tiramisu

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This easy pumpkin tiramisu recipe features coffee-dipped ladyfingers with a spiced pumpkin mascarpone cream. This no-bake fall dessert takes 30 minutes to prep. Make it the day before and let the fridge do the work.

Pumpkin Tiramisu is a Perfect No-Bake Fall Dessert

Once fall arrives, pumpkin takes over my kitchen. After making my fudgy pumpkin brownies and pumpkin cream cheese bread this season, I still had half a can of pumpkin sitting in my fridge. As you can guess, that's all the excuse I needed to make this fall-inspired tiramisu!

This pumpkin tiramisu combines coffee-soaked ladyfingers with a fluffy pumpkin mascarpone cream (flavored with brown sugar and pumpkin pie spice), plus a dusting of cocoa and spice on top. It's no-bake and egg-free, takes about 30 minutes to put together, and tastes even better the next day. That makes it a lifesaver at Thanksgiving, when your oven is already packed.

And just for the record, I've made A LOT of tiramisu over the years. My family loves my classic Italian tiramisu whenever we have an Italian dinner, and in summer I trade the coffee for fresh fruit syrups in my strawberry tiramisu and blueberry tiramisu. This fall version felt long overdue, and I'm glad it's finally here!

Why You'll Love It

• No oven needed
• Only 30 minutes of hands-on prep
• No raw eggs and no alcohol
• Make-ahead friendly (it actually tastes better the next day)
• Serves 9 from one 9x9 pan
• Uses one can of pumpkin with almost nothing left over
• A lighter option next to pumpkin pie on the Thanksgiving table

Ingredients and Substitutions

This recipe has 3 components: a spiced coffee soak, a pumpkin mascarpone filling, and a cocoa-spice topping.  I provide lots of helpful ingredient notes below, but feel free to skip directly to the fully printable recipe card.

1) Coffee Soak Ingredients

• Strong brewed coffee: I used a cup of freshly brewed Colombian coffee. I make my coffee in an AeroPress or French press. Let it cool to room temperature. Hot coffee quickly turns the ladyfingers soggy. Espresso works too, and so does decaf.
• Heavy whipping cream: Temperature doesn't matter for the coffee mixture, but use cold cream for the whipped cream so it whips up faster. Half-and-half works too.
• Pumpkin pie spice syrup: I used Torani Sugar Free Pumpkin Pie Spice Syrup. They also have regular pumpkin syrup (not sugar-free) you can use, or you can use 1 teaspoon pumpkin pie spice plus 1 teaspoon maple syrup.
• Substitution Tip: Instead of making a coffee mixture with these 3 ingredients above, you can use room-temperature Pumpkin Spice Latte instead to dip the ladyfingers in.

2) Pumpkin Tiramisu Filling Ingredients

• Heavy whipping cream: It must be very cold to whip into stiff peaks. I chill my bowl and beaters for 10 minutes first. You can use 8 ounces of Cool Whip instead of making your own whipped cream, but the tiramisu may come out sweeter.
• Pumpkin puree: I used store-brand organic pumpkin puree. Make sure you get pumpkin puree and not pumpkin pie filling (which is already sweetened and spiced). I like to drain it for no-bake desserts so it doesn't add extra moisture or leak out of the filling as it chills. I blot it with paper towels to remove extra moisture so the filling stays thick.
• Powdered sugar: It dissolves right into the filling with no grainy texture.
• Light brown sugar: Adds a warm, caramel-like flavor that works so well with pumpkin. Dark brown sugar works too.
• Pumpkin pie spice: Store-bought or homemade. I use a homemade blend of cinnamon, ginger, nutmeg, allspice, and cloves.
• Vanilla extract: Vanilla bean paste works too.
• Mascarpone cheese: I used Belgioioso Mascarpone. I also drain this to keep the excess moisture out of the filling. See the notes below for how I drain this and the pumpkin puree. If you can't find mascarpone, full-fat cream cheese will work, but the filling will be tangier and denser.
• Savoiardi ladyfingers:  I used DeLallo Savoiardi Ladyfingers that I got from Target. You'll use 1 (7-ounce) package or 24 ladyfingers for this recipe. Look for the crisp, dry Italian kind. Soft, cake-like ladyfingers fall apart when you soak them.

3) Topping Ingredients

• Dutch-processed cocoa powder: I like the richer color for the orange pumpkin color of the filling.
• Pumpkin pie spice: Mixed into the cocoa for a warm spice flavor.

How to Make Pumpkin Tiramisu (Step-by-Step Photos)

This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.

• Make the coffee soak. Stir together the coffee, cream, and pumpkin spice syrup. Set it aside while you make the filling.
• Whip the cream. Beat cold heavy cream with an electric mixer until stiff peaks form. Stiff cream is what helps the tiramisu slice cleanly later.

• Mix the pumpkin filling. In a separate bowl, mix the pumpkin, both sugars, spice, and vanilla. Add the mascarpone and mix until smooth. Then fold in the whipped cream until no white streaks remain.

• Dip and layer. Dip each ladyfinger quickly on both sides. One second per side is plenty. Lay 12 cookies in the pan, spread half the filling on top, and repeat with the second layer.

• Chill. Cover the pan and refrigerate for at least 4 hours. Overnight is even better. The ladyfingers soften and the whole dessert firms up.
• Dust and serve. Right before serving, mix the cocoa and pumpkin pie spice and dust it over the top. I dust it at the last minute so the cocoa stays dry and dark.

FAQs

1. Can I make pumpkin tiramisu without coffee? Yes. Swap the coffee for chai tea or warm apple cider cooled to room temperature. It changes the flavor, but both taste great with pumpkin. For a fruity no-coffee version, see my strawberry tiramisu.
2. Why is my tiramisu filling runny? The usual cause is extra liquid. Blot the pumpkin puree, drain the mascarpone, and whip the cream to stiff peaks before folding. Also, dip the ladyfingers for only a second or two.
3. Can I make this in a 9x13 dish? Yes. Double every ingredient and use 2 packages of ladyfingers. Chill for at least 6 hours so it sets fully.
4. Does tiramisu contain raw eggs? Classic tiramisu does, but this pumpkin tiramisu has no eggs at all. The whipped cream and mascarpone hold it together.

More Pumpkin Desserts

• Pumpkin Brownies
• Pumpkin Shaped Cake (Made with Two Bundt Cakes)
• Baked Pumpkin Donuts with Maple Glaze
• Pumpkin Cream Cheese Bread with Streusel Topping
• Pumpkin Chocolate Chip Muffins
• Pumpkin Bundt Cake with Brown Sugar Glaze

More Tiramisu Recipes

• Classic Italian Tiramisu (No-Bake)
• Strawberry Tiramisu
• Blueberry Tiramisu