Pumpkin Spice Tiramisu Recipe 5 Steps for Perfect Halloween Dessert

Posted on September 10, 2025

Sweet, creamy clouds of mascarpone, a gentle hit of coffee, and layers of pillowy ladyfingers—now imagine all that with a swirl of pumpkin spice and a festive touch for Halloween! The first time I made this Pumpkin Spice Tiramisu, I was honestly just trying to impress my friends at our annual fall potluck. Spoiler alert: there wasn’t a crumb left by the end of the night. The smell alone—think cinnamon, nutmeg, and cloves mingling with espresso—had everyone hovering around the dessert table. If you love classic tiramisu but crave something a little more autumnal (or you just want a showstopper for your Halloween spread), this is your ticket.

Let’s face it, traditional tiramisu is dreamy, but it’s the pumpkin and warming spices that send this version over the top. I’ve made it so many times (with tweaks along the way) that it’s now my go-to Halloween dessert. It’s perfect for cozy fall evenings, potlucks, or any gathering where you want people to ask, “Wait, you made this yourself?” As someone who lives for anything pumpkin spice once the leaves start turning, I promise—this dessert has all the comfort and magic of fall packed in every creamy bite.

Whether you’re a seasoned baker or just dipping your toe into homemade desserts, this Pumpkin Spice Tiramisu is forgiving and fun to assemble. You don’t need fancy equipment or hours of prep. Just a handful of pantry staples and a craving for something sweet and festive. If you have kids, they’ll love helping with the layering—just don’t let them near the coffee soak! And as someone who’s tested this recipe more times than I can count, I can say with total confidence: it’s a guaranteed crowd-pleaser.

Why You’ll Love This Pumpkin Spice Tiramisu Recipe

After years of tinkering with tiramisu recipes (and, let’s be real, eating my way through every pumpkin dessert in sight), I can honestly say this version is special. Here’s why:

Quick & Easy: Comes together in about 30 minutes, then chills until you’re ready to serve. No baking, no fuss—just simple layering and mixing.
Simple Ingredients: You probably have most of these on hand already—pumpkin puree, mascarpone, ladyfingers, and those cozy spices.
Perfect for Fall Gatherings: Whether it’s a Halloween party, Thanksgiving feast, or a casual Sunday brunch, this dessert fits the bill. It’s festive without being fussy.
Crowd-Pleaser: Kids, adults, and even those “I don’t like pumpkin” folks go back for seconds. Trust me, I’ve seen it happen!
Unbelievably Delicious: The pumpkin spice blend gives classic tiramisu a warm, comforting twist. The creamy filling melts into the coffee-soaked ladyfingers, while a dusting of cocoa and cinnamon on top adds that wow factor.

This isn’t just another pumpkin dessert—it’s tiramisu reimagined for fall. What sets it apart? Blending the pumpkin puree with mascarpone for a silky-smooth texture (no lumps, no grainy bits), plus a perfectly balanced spice mix that plays up the pumpkin without overpowering it. I’ve tried swapping in different spices, adjusting sweetness, and even making a dairy-free version for my lactose-intolerant friend. Each time, it holds up like a champ.

Honestly, it’s the kind of dessert that makes you pause at the first bite. The flavors are layered—creamy, spiced, just sweet enough. It’s comfort food with a festive twist, perfect for impressing guests or treating yourself. Even on busy days, you can whip this up ahead and let it chill until party time. That’s a win in my book!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big fall flavor and velvety texture—no complicated steps or hard-to-find items. Here’s what you’ll need:

For the Pumpkin Spice Mascarpone Cream:

1 cup (240g) pumpkin puree (not pumpkin pie filling)
16 oz (450g) mascarpone cheese, cold
1 cup (240ml) heavy whipping cream
1/2 cup (60g) powdered sugar (add more or less to taste)
1 1/2 tsp pumpkin pie spice (or make your own: cinnamon, nutmeg, ginger, cloves)
1 tsp vanilla extract (I love Nielsen-Massey for rich flavor)
Pinch of salt (balances sweetness)

For the Ladyfinger Layer:

24-30 ladyfinger biscuits (Savoiardi style; I like Balocco brand)
1 cup (240ml) brewed espresso or strong coffee, cooled
2 tbsp dark rum or coffee liqueur (optional for adults—skip for kid-friendly)

For the Topping:

2 tbsp unsweetened cocoa powder
1/2 tsp cinnamon
Crushed amaretti cookies or chopped toasted pecans (optional, for crunch)
Halloween sprinkles or candy eyes (for a festive touch)

Ingredient Tips: Choose firm, fresh mascarpone for best results. If you can’t find pumpkin pie spice, mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves. For gluten-free, swap in gluten-free ladyfingers (they’re surprisingly good!). Don’t have rum? Use a splash of vanilla or skip it entirely. Honestly, this recipe is flexible—just don’t use pumpkin pie filling (too sweet, too spiced).

If you want to make it dairy-free, substitute coconut cream for whipped cream and use a dairy-free cream cheese (like Kite Hill) in place of mascarpone. I’ve tested these swaps and the texture is still dreamy. For more crunch, add a layer of chopped toasted pecans or amaretti cookies between the layers.

Equipment Needed

Mixing Bowls: At least two medium bowls—one for whipping cream, one for pumpkin mixture.
Electric Mixer: Stand mixer or handheld. If you don’t have one, a whisk and strong arms work (just takes longer!).
9×9-inch (23x23cm) Baking Dish or Trifle Bowl: Glass looks pretty for presentation. You can also use individual cups.
Spatula: Silicone or rubber for folding and spreading the cream.
Sifter or Fine Mesh Strainer: For dusting cocoa and cinnamon on top.
Coffee Maker: For brewing espresso or strong coffee.

If you don’t have a 9×9-inch dish, you can use a loaf pan, pie dish, or even mason jars for single servings. I’ve made this in everything from Pyrex to vintage glass bowls—just aim for a vessel that allows for two layers of ladyfingers and cream. For budget-friendly options, the handheld mixer from Hamilton Beach gets the job done without breaking the bank. If you use a stand mixer, just make sure to scrape down the sides so everything blends evenly.

Maintenance tip: wash your mesh strainer right after dusting cocoa, or it’ll gum up. And if you use a glass dish, let it come to room temp before pouring in the coffee-soaked ladyfingers—keeps it from cracking.

Preparation Method

Brew the Coffee: Prepare 1 cup (240ml) of strong coffee or espresso. Let it cool to room temperature. If using, stir in 2 tbsp of rum or coffee liqueur. Set aside.
Whip the Cream: In a medium bowl, whip 1 cup (240ml) heavy cream until stiff peaks form (about 2-3 minutes with a mixer, 6-8 minutes by hand). Don’t over-whip—you want billowy, not buttery.
Make Pumpkin Mascarpone Mixture: In a separate bowl, beat together 1 cup pumpkin puree, 16 oz mascarpone cheese, 1/2 cup powdered sugar, 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla, and a pinch of salt. Mix until smooth and creamy, scraping the sides as needed. Fold in the whipped cream gently—use a spatula and turn the bowl as you fold, so you keep the airy texture. Mixture should be thick but light—if it’s runny, chill for 20 minutes.
Layer the Ladyfingers: Quickly dip each ladyfinger into the cooled coffee mixture (about 1 second per side—don’t soak, or they’ll fall apart). Lay half of the ladyfingers in a single layer at the bottom of your dish. If you need to break a few to fit, go for it! Top with half of the pumpkin mascarpone cream, spreading evenly.
Repeat Layers: Add a second layer of dipped ladyfingers, then the remaining cream. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours (overnight is even better—flavors meld and texture firms up).
Decorate and Serve: Right before serving, sift 2 tbsp cocoa powder and 1/2 tsp cinnamon over the top. Add Halloween sprinkles, candy eyes, or crushed nuts for a festive look. Slice or spoon into bowls. If making in advance, wait to decorate until just before serving.

Troubleshooting: If your cream splits, it was probably over-whipped—try folding in a splash of cold cream to bring it back together. If ladyfingers are soggy, reduce soak time next round. If mixture is grainy, check that mascarpone was cold and fresh.

Sensory cues: The cream should be thick, smooth, and hold soft peaks. Ladyfingers should be moist but not mushy. The finished tiramisu is best when chilled and set, with flavors mellowed and layers visible.

Efficiency tip: Set up an assembly line—coffee dipping station, ladyfinger layer, cream layer. Invite helpers for the layering—it’s more fun and goes faster!

Cooking Tips & Techniques

Here are some pro tips I’ve picked up after making Pumpkin Spice Tiramisu more times than I can count:

Don’t Over-soak Ladyfingers: Quick dip is key—too long and they’ll get mushy and collapse. I learned the hard way that a soggy bottom layer ruins the texture.
Use Cold Ingredients: Keep mascarpone and heavy cream chilled until mixing. Warm cream won’t whip and mascarpone can get runny.
Fold Gently: When combining whipped cream and pumpkin mascarpone, use a spatula and gentle turning. Over-mixing knocks out air and makes the filling dense.
Layer Evenly: Spread the cream in a smooth layer so you get a pretty slice and even taste in every bite.
Chill Enough: Let tiramisu sit at least 4 hours in the fridge. Overnight is ideal—the flavors blend and the dessert firms up.

Common mistakes? Using pumpkin pie filling (it’s too sweet and spiced), soaking ladyfingers too long, or skipping the chill time. I once tried to rush the chilling by popping it in the freezer—bad idea, it turned icy and lost its creamy charm.

Timing helps: Brew coffee first so it cools while you prep the cream. Lay out all your ingredients and equipment before you start—makes the whole process feel less chaotic. If you’re making other dishes for a party, prep this in the morning and let it chill while you handle everything else. It’s a multitasking marvel!

For consistency, measure ingredients carefully (I always use a kitchen scale for mascarpone and pumpkin). And taste the filling before layering—sometimes a pinch more spice or sugar makes all the difference. Don’t be afraid to tweak!

Variations & Adaptations

One of my favorite things about Pumpkin Spice Tiramisu is how easy it is to customize. Here are some fun ways to switch it up:

Gluten-Free: Use gluten-free ladyfingers or homemade sponge cake (slice thin). The cream and coffee soak are naturally gluten-free.
Dairy-Free: Swap mascarpone for dairy-free cream cheese or coconut cream, and use coconut whip instead of heavy cream. I’ve tried Kite Hill almond cream cheese with great results.
Extra Boozy: Add 2 tbsp bourbon or spiced rum to the coffee soak for adults-only gatherings—it brings out the pumpkin flavor and feels festive.
Flavored Layers: Mix in 1/2 cup mini chocolate chips or chopped toasted pecans between layers for crunch.
Seasonal Topping: In December, swap pumpkin spice for gingerbread spice and add candied ginger on top.

Customize the spice levels—go heavier on cinnamon for warmth, lighter on cloves if you prefer subtlety. For Halloween, I once added a layer of crushed Oreos and candy eyeballs for a “spooky graveyard” effect. It was a hit with the kids!

If you don’t have espresso, strong brewed coffee works. For less sugar, reduce powdered sugar in the cream by 2 tablespoons (the pumpkin adds natural sweetness). You can even make individual portions in mason jars or cups for a grab-and-go option.

Serving & Storage Suggestions

You’ll want to serve this Pumpkin Spice Tiramisu chilled—straight from the fridge is best. The cream is set, the flavors are blended, and the ladyfingers have softened just enough.

Presentation: Use a glass dish or trifle bowl for those pretty layered stripes. Add Halloween sprinkles or candy eyes for a festive touch. If you’re feeling fancy, pipe extra cream on top in little peaks.
Pairings: Serve with hot coffee, chai tea, or a pumpkin spice latte. For a full dessert spread, pair with apple crisp or caramel popcorn.
Storage: Cover tightly with plastic wrap and refrigerate up to 3 days. The flavor gets deeper as it sits—seriously, day two is even better!
Freezing: You can freeze leftovers for up to a month—just wrap well and thaw overnight in the fridge. Texture may be slightly softer, but still delicious.
Reheating: (Little secret: you don’t need to!) Tiramisu is served cold. If it’s too firm from the fridge, let it sit out for 10 minutes before slicing.

Flavor note: As it chills, the spices mellow and the coffee soak melds with the pumpkin cream. It’s one of those desserts that just gets better with time—if you can resist eating it all at once!

Nutritional Information & Benefits

Here’s a quick look at the nutrition stats (per serving, based on 12 servings):

Calories: Approx. 320
Protein: 6g
Fat: 18g
Carbs: 36g
Sugar: 22g

Health Highlights: Pumpkin is loaded with vitamin A, fiber, and antioxidants. The spices (cinnamon, ginger, nutmeg) add warmth and even help with digestion. Mascarpone and cream deliver calcium and protein, while ladyfingers keep the texture light.

If you make it gluten-free or dairy-free, it’s suitable for folks with those dietary needs. Just watch for potential allergens: dairy, gluten (in classic ladyfingers), eggs (in some brands), and nuts if you add pecans. Honestly, it’s a treat—but with the pumpkin and moderate sugar, it’s a bit lighter than classic tiramisu.

From a wellness angle, I love this recipe because it’s satisfying without being too heavy. And hey, it’s Halloween—a little indulgence feels totally right.

Conclusion

If you’re looking for a festive, fun, and downright irresistible dessert this Halloween, Pumpkin Spice Tiramisu is the answer. It’s comforting and creamy, with all the warm flavors of fall and none of the stress. I love how easy it is to pull together (and how impressive it looks when you serve it!).

Don’t be afraid to tweak the spices, swap ingredients, or add your own decorations—make it your own. For me, it’s the pumpkin and cozy spices that make each bite feel like autumn in a dish. I hope you love it as much as my family and friends do!

Let me know if you try this recipe—drop your tweaks or favorite toppings in the comments. Share your photos on Pinterest and tag me so I can see your Halloween creations. Happy haunting, and happy baking!

FAQs about Pumpkin Spice Tiramisu

Can I make Pumpkin Spice Tiramisu ahead of time?

Absolutely! It actually gets better after chilling overnight. Make it up to two days in advance, then add toppings right before serving.

Do I have to use alcohol in the coffee soak?

Nope! The rum or liqueur is optional. For a kid-friendly version, just use coffee and vanilla extract.

Can I use cream cheese instead of mascarpone?

You can! The texture will be slightly tangier and firmer, but it still works. Soften cream cheese before mixing for best results.

How do I make it gluten-free?

Just swap in gluten-free ladyfingers or use a gluten-free sponge cake. All the other ingredients are naturally gluten-free.

What’s the best way to decorate for Halloween?

Add Halloween sprinkles, candy eyes, or crushed cookies on top. You can even pipe whipped cream ghosts or use orange and black toppings for a festive look!

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Pumpkin Spice Tiramisu recipe