Pumpkin Spice Latte Tiramisu takes everything you love about your favorite fall coffee order and turns it into a creamy, no-bake dessert.
Instead of the classic espresso and cocoa combo, you get espresso-soaked ladyfingers layered with a silky pumpkin spice mascarpone cream.
It tastes like a PSL and a slice of pumpkin pie had the best possible collaboration, and it comes together faster than you’d think.
If you already love the flavors in my peach tiramisu recipe, this pumpkin version will feel like an easy, cozy upgrade for autumn.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 30 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Spice Latte Tiramisu
This dessert has all the creamy, coffee-kissed magic of a classic tiramisu, but with warm pumpkin spice woven right into the mascarpone layer.
It’s a no-bake recipe, so there’s no oven timing to fuss over during a busy holiday week.
It also happens to be a fantastic make-ahead dessert, since it actually tastes better the longer it sits in the fridge.
My Pumpkin Chai Latte Cupcakes are another favorite in my house if you’re craving that same latte flavored fall combo in cupcake form.
- No-bake, so it’s beginner-friendly and low stress
- Layers of pumpkin spice flavor in every bite
- Make-ahead friendly, perfect for holiday hosting
- Feeds a crowd from one simple baking dish
- Combines two beloved fall favorites in one dessert
Ingredients
Most of these ingredients are pantry regulars once fall baking season hits, aside from a couple of specialty items that really make this dessert sing.
Here’s everything you’ll need to build the layers of espresso-soaked ladyfingers and pumpkin spice mascarpone cream.
- 2 cups strong brewed espresso or strong coffee, cooled to room temperature
- 2 tablespoons coffee liqueur or dark rum, optional
- 2 packages (7 ounces each) ladyfinger cookies, about 44 total
- 16 ounces mascarpone cheese, softened
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 3/4 cup packed light brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy cream, cold
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder, for dusting
- Ground cinnamon, for garnish
I love the flavor pairing here so much that mascarpone shows up again in my fresh fruit tart with mascarpone cream recipe, which is a great lighter option once the weather warms back up.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that make layering and whipping the cream much easier.
A couple of these tools are worth investing in if you bake often, since they’ll get regular use well beyond this one dessert.
- 9×13-inch baking dish
- Electric hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Shallow dish, for dipping the ladyfingers
- Fine mesh sieve, for dusting cocoa powder
- Plastic wrap, for chilling
If you’re stocking up on cozy fall drinks to sip while you cook, my chai latte overnight oats use a similar warm spice blend for breakfast the next morning.
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on making it more times than I can count each fall.
1. Genuine Italian Savoiardi Ladyfingers
Sturdy, authentic ladyfingers hold their shape and give the right texture once they’re dipped in espresso.
They soak up flavor without turning to mush, which is the number one thing that can go wrong with tiramisu.
2. Premium Mascarpone Cheese
A good mascarpone makes all the difference in how rich and silky the cream layer turns out.
Look for one with a smooth, spreadable texture straight out of the tub.
3. KitchenAid Hand Mixer
Whipping the cream to the right consistency is so much easier with a reliable hand mixer.
This one has enough power to get soft, stable peaks in under a minute without splattering everywhere.
4. Rodelle Pumpkin Pie Spice
A well-balanced pumpkin pie spice blend takes the guesswork out of measuring individual spices.
It gives the mascarpone cream that unmistakable pumpkin spice latte flavor in one simple scoop.
Once you’ve got your supplies ready, this no bake pumpkin cheesecake recipe is another great no-oven dessert to keep in your fall rotation.
Step-by-Step Instructions: How to Make Pumpkin Spice Latte Tiramisu
1. Brew the Espresso and Let It Cool
- Brew 2 cups of strong espresso or strong coffee using your usual method.
- Pour it into a shallow dish, wide enough to dip a ladyfinger flat.
- Stir in the coffee liqueur or dark rum, if using.
- Let the mixture cool completely to room temperature before dipping, since hot liquid will make the ladyfingers fall apart.
2. Make the Pumpkin Spice Mascarpone Base
- In a large mixing bowl, add the softened mascarpone cheese, canned pumpkin puree, light brown sugar, pumpkin pie spice, and vanilla extract.
- Beat on medium speed with your hand mixer until the mixture is completely smooth, with no lumps of mascarpone remaining.
- Scrape down the sides of the bowl as needed so everything blends evenly.
- Set the bowl aside while you whip the cream.
3. Whip the Heavy Cream
- In a separate, clean bowl, add the cold heavy cream and granulated sugar.
- Beat on medium-high speed until soft to medium peaks form, meaning the cream holds its shape but the peak still gently folds over.
- Be careful not to overbeat, or the cream can turn grainy and separate.
4. Fold the Whipped Cream Into the Mascarpone Mixture
- Add about a third of the whipped cream to the pumpkin mascarpone base.
- Gently fold it in with a rubber spatula to lighten the mixture.
- Add the remaining whipped cream and fold gently until fully combined, taking care not to deflate the mixture.
- You should end up with a light, airy, spreadable pumpkin spice cream.
5. Dip the Ladyfingers
- Working one at a time, dip each ladyfinger into the cooled espresso mixture for one to two seconds per side.
- Do not let them soak, since ladyfingers absorb liquid quickly and can turn mushy if left in too long.
- Set each dipped ladyfinger aside as you go so you’re ready to layer.
6. Assemble the First Layer
- Arrange a single layer of dipped ladyfingers along the bottom of your 9×13-inch baking dish, breaking pieces as needed to fill in gaps.
- Spread half of the pumpkin spice mascarpone cream evenly over the ladyfingers using a spatula.
- Smooth the top so it’s level from edge to edge.
7. Repeat the Layers
- Dip a second batch of ladyfingers in the espresso mixture and arrange them over the first cream layer.
- Spread the remaining pumpkin spice mascarpone cream on top, smoothing it into an even layer.
- Gently tap the dish on the counter a couple of times to settle the layers.
8. Chill the Tiramisu
- Cover the dish tightly with plastic wrap.
- Refrigerate for at least 4 hours, though overnight is best for the flavors to fully meld and the ladyfingers to soften properly.
9. Dust With Cocoa and Serve
- Just before serving, dust the top generously with unsweetened cocoa powder using a fine mesh sieve.
- Add a light sprinkle of ground cinnamon over the cocoa for extra warmth and color.
- Slice into squares and serve chilled.
Curious about a version with pumpkin front and center instead of coffee? My Whipped Pumpkin Pie uses a similar light, airy filling.
Tips for The Best Pumpkin Spice Latte Tiramisu
A few small details make a big difference in how this dessert turns out, especially since it relies on chilling time instead of baking to set.
Keep these tips in mind as you prep and assemble your layers.
- Use full-fat mascarpone for the richest, creamiest texture
- Let the espresso cool completely before dipping, or the ladyfingers will disintegrate
- Dip quickly, one to two seconds per side, rather than soaking
- Chill overnight if you have the time, since the flavor improves the longer it sits
- Dust with cocoa right before serving so it stays crisp on top instead of soaking in
If you’re building out a full fall dessert table, my pumpkin spice hot chocolate recipe pairs beautifully alongside this tiramisu.
Serving Suggestions
This tiramisu is rich enough to stand on its own, but a few finishing touches can make it feel extra special for guests.
It also works well alongside other cozy fall desserts if you’re hosting a bigger gathering.
- A dollop of extra whipped cream on each slice
- A drizzle of caramel sauce for added sweetness
- A few candied pecans scattered on top for crunch
- A cup of coffee or a pumpkin spice latte on the side, to double down on the flavor theme
For a lighter option after a heavy meal, try my Pumpkin Mousse, which has that same pumpkin spice flavor in a fluffier, single-serving form.
Variations of Pumpkin Spice Latte Tiramisu
Once you’ve made the base recipe once, it’s easy to switch things up depending on what you’re craving or who you’re serving.
Here are a few of my favorite ways to change up this dessert.
- Swap the ladyfingers for graham crackers for a slightly different texture and flavor
- Add a swirl of caramel between the layers for a salted caramel twist
- Make it individual servings in small glasses or jars for easy portioning
- Use decaf espresso to make it kid-friendly and safe for an evening treat
- Fold in mini chocolate chips to the cream for a bit of chocolate in every bite
If pumpkin cheesecake flavor is more your thing, this Pumpkin Cheesecake Recipe hits a lot of the same notes with a firmer, baked texture.
Storage and Reheating
This is a chilled, no-bake dessert, so storage is simple and there’s no reheating involved.
Just keep it covered in the refrigerator and it will hold up nicely for several days.
- Store covered tightly with plastic wrap in the refrigerator for up to 4 days
- Keep any cocoa dusting for individual slices instead of the whole dish, so it stays fresh looking longer
- Freezing is not recommended, since the mascarpone cream can separate and turn watery once thawed
- Serve straight from the fridge, as this dessert is meant to be enjoyed cold
You might also enjoy: Pumpkin Cheesecake Bars Recipe
Nutritional Facts
Here’s an approximate nutritional breakdown per serving, based on 12 servings from this recipe.
Actual values will vary slightly depending on the exact brands and amounts of ingredients you use.
- Calories: about 310 per serving
- Total Fat: about 21 grams
- Saturated Fat: about 12 grams
- Carbohydrates: about 26 grams
- Sugar: about 18 grams
- Protein: about 5 grams
- Fiber: about 1 gram
- Sodium: about 60 milligrams
Pairing sweet with something a little more comforting? My pumpkin cheesecake brownies recipe is another crowd favorite in fall.
Health Benefits of Key Ingredients
While this is very much a treat, a couple of the star ingredients do offer some genuine nutritional upside.
It’s a nice reminder that even indulgent desserts can carry a little bit of goodness.
- Pumpkin puree is a good source of vitamin A and fiber
- Cinnamon and pumpkin pie spice contain antioxidants
- Espresso provides a small dose of antioxidants along with its caffeine
- Mascarpone and heavy cream contribute calcium, though in moderate amounts
Read Also: Pumpkin Pie Cheesecake Recipe
FAQs About Pumpkin Spice Latte Tiramisu
1. Can I make this tiramisu ahead of time?
Yes, this dessert is actually best made a day ahead.
Chilling it overnight gives the ladyfingers time to soften and the flavors time to fully develop.
2. Can I use decaf coffee instead of espresso?
Absolutely, decaf espresso or strong decaf coffee works just as well.
It’s a great option if you’re serving this to kids or anyone sensitive to caffeine.
3. What can I use instead of mascarpone cheese?
In a pinch, you can substitute softened cream cheese blended with a bit of extra heavy cream.
The texture will be slightly tangier than traditional mascarpone, but it still works well.
4. Is this recipe safe for people who avoid raw eggs?
Yes, this version skips raw eggs entirely, relying on mascarpone and whipped cream for structure instead.
That makes it a safer option than some traditional tiramisu recipes.
5. Can I make this dessert alcohol-free?
Yes, simply leave out the coffee liqueur or rum. The espresso alone still gives the ladyfingers plenty of flavor.
If you’re in the mood for something equally cozy but rolled up instead of layered, my pumpkin roll cake recipe is another fall favorite worth trying.
Pumpkin Spice Latte Tiramisu
Ingredients
- 2 cups strong brewed espresso or strong coffee cooled to room temperature
- 2 tablespoons coffee liqueur or dark rum optional
- 2 packages ladyfinger cookies 7 ounces each, about 44 total
- 16 ounces mascarpone cheese softened
- 1 cup canned pumpkin puree not pumpkin pie filling
- 3/4 cup light brown sugar packed
- 1 tablespoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy cream cold
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder for dusting
- ground cinnamon for garnish
Equipment
- 9×13-inch baking dish
- Electric hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Shallow dish For dipping the ladyfingers
- Fine-mesh sieve For dusting cocoa powder
- Plastic wrap For chilling
Method
- Brew 2 cups of strong espresso or coffee. Pour into a shallow dish and stir in liqueur if using. Let cool completely.
- In a large bowl, beat mascarpone, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla until smooth.
- In a separate bowl, whip cold heavy cream and granulated sugar to soft peaks.
- Gently fold the whipped cream into the pumpkin mascarpone mixture until fully combined and airy.
- Dip each ladyfinger into the cooled espresso for 1-2 seconds per side. Do not soak.
- Arrange a single layer of dipped ladyfingers in a 9×13-inch dish. Spread half the mascarpone cream over top.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Just before serving, dust generously with cocoa powder and a sprinkle of cinnamon. Slice and serve chilled.
Nutrition
Notes
- Use full-fat mascarpone for the richest, creamiest texture.
- Let the espresso cool completely before dipping, or the ladyfingers will disintegrate.
- Dip the ladyfingers quickly, one to two seconds per side, rather than soaking them.
- Chill overnight if you have the time, since the flavor improves the longer it sits.
- Dust with cocoa right before serving so it stays crisp on top instead of soaking in.
- For an alcohol-free version, simply omit the coffee liqueur or rum.
- Store covered tightly with plastic wrap in the refrigerator for up to 4 days.
- Freezing is not recommended, as the mascarpone cream can separate and turn watery once thawed.
- Try swapping the ladyfingers for graham crackers for a slightly different texture.
- Make individual servings in small glasses or jars for easy portioning.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pumpkin Spice Latte Tiramisu is the kind of dessert that makes people ask for the recipe before they’ve even finished their slice.
It’s cozy, a little indulgent, and genuinely easy to pull together for a weeknight treat or a holiday table.
Give it a try this fall and let me know how it turns out in the comments below.
I’d love to see your photos if you make them, so feel free to post here.
Recommended:
- Chocolate Pumpkin Cake Recipe
- Pumpkin Cupcakes With Cream Cheese Frosting
- Pumpkin Bread Pudding Recipe
- Dark Chocolate Pumpkin Tart Recipe
- Cranberry Cheesecake Recipe
