Pumpkin Spice Tiramisu @dessertfortwo

Where has all the tiramisu gone? Did 1995 take it all? Did the Olive Garden serve the last slice left in this world? I feel like it used to be so prevalent on dessert menus, but not anymore. And I think that’s a shame. Tiramisu is one of the easiest, most impressive desserts I can pull together in a flash. If you can dip cookies in coffee, stir together a mousse filling, and layer the two together—you’ve got a fancy dessert in no time! How many no-bake desserts have the complexity of flavor of tiramisu? None, I tell ya.

Pumpkin Spice Latte Tiramisu @dessertfortwo

This pumpkin version couldn’t be easier. I dipped ladyfingers in espresso spiked with dark rum. Then, I stirred together the easiest pumpkin mousse filling: softened mascarpone cheese, pumpkin pie spice, powdered sugar, and, well, canned pumpkin. You’re just four ingredients away from a beautiful messy pile of sweetness on your plate. Seriously, can someone help me scoop tiramisu neatly next time?

Pumpkin Spice Tiramisu @dessertfortwo

This is one of those tiny casserole dishes that holds 4 cups of liquid to the brim. I think they call it a 1 quart dish? Regardless, any small casserole dish will work for this recipe. You could even use mini trifle cups like I do with my apple cider tiramisu recipe (though, you will get 4 servings instead of 2–not a bad problem to have). I do two layers with 6 ladyfingers each. This will use half of a standard package of ladyfingers. You could make my classic authentic tiramisu to use up the rest of the package. Not to be pushy or anything.

Fine, I’ll be pushy. I really want you to make this pumpkin tiramisu, especially if you love pumpkin spice lattes. It’s the flavors of a pumpkin spice latte with the addition of cake. Cake! I feel like I’m really good at life today.

Yield: 2

Pumpkin Tiramisu

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 3/4 cup boiling water
  • 1 (heaping) tablespoon instant espresso powder
  • 1 tablespoon dark rum
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup canned pumpkin puree
  • 2/3 cup + 2 tablespoons powdered sugar, divided
  • 1 teaspoon pumpkin pie spice (homemade recipe here)
  • 12 ladyfingers (1/2 of a package)
  • 1/2 cup heavy whipping cream


  1. In a shallow bowl, stir together the water, espresso powder and dark rum. Have ready a 1-quart casserole dish, or similar size dish.
  2. In a small mixing bowl, stir together the mascarpone, pumpkin, 2/3 cup of the powdered sugar, and pumpkin pie spice. Set aside.
  3. Next, dunk each lady finger in the espresso mixture, and make one layer with 6 of the ladyfingers in the casserole dish.
  4. Spread half of the pumpkin mixture on top.
  5. Repeat with the remaining lady fingers and pumpkin filling.
  6. Cover and chill at least 4 hours, or overnight.
  7. Before serving, whip the heavy cream and the remaining 2 tablespoons of powdered sugar. Spread on top of the tiramisu, and dust with extra pumpkin pie spice, if desired.