• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Pumpkin Spice Tiramisu

November 20, 2017 by Joy the Baker 15 Comments

Jump to Recipe

I’ll tell you now that, as a former bakery counter girl at The Cheesecake Factory (heeeelllppp), I know my way around a tiramisu.  When I say I know my way around a tiramisu, please know that I mean, I would happily thaw out a tray of their frozen tiramisu and take the first, freshest slice all for myself.  No shame in the game. Listen… if you’re going to make me wear those awful white jeans and long white apron… expect that there are consequences by way of me eating all of your desserts at my whim.

This week I’m offering a no-bake take on pumpkin dessert at my Thanksgiving table inspired by my sneaky bites of tiramisu from years past.

Lady finger cookies are soaked to soft in very strong coffee that’s been spiked with bourbon. The mascarpone layer is rich, lightly pumpkin-spiced, and folded with sweetened whipped cream.  Like my favorite cake in the world (Tres Leches Cake!!) this dessert is inherently make-ahead because it need an overnight rest to settle into itself.  Feels good.  Feels right.  It’s Autumn with a light kick in the pants.  Have a wonderful week in the kitchen!

We’ve got a task in front of us to create the lovely layers inherent in tiramisu.

We’ll need:

  •  ladyfingers- crisp, super absorbant cookies
  • pumpkin puree and pumpkin spice
  • very strong coffee.  We’ll need the flavor to shine through.
  • egg yolks for richness and thickness – for that custard feel.
  • Marsala, bourbon, and pure vanilla extract – the good stuff!

A kick-in-the-pants mix of very strong black coffee, sugar, bourbon, and vanilla extract. Stirred just until the sugar is dissolved then set aside for future dipping.

The eggs are whisked in a heat-proof bowl with granulated sugar and Marsala wine over a pot of simmering water.  Whisked- and I mean really whisked.  It’s best to use an electric hand beater to add volumes to the eggs as they heat to a safe temperature, about 8 whole minutes.

Pumpkin puree is whipped together with mascarpone cheese and warm comfort spices.

Mascarpone is key.  It’s a lightly sweet cheese, similar to cream cheese but more moist.

Look at this goodness!

We’ll add the cooked egg mixture to this pumpkin-y cheese and fold together.

We’ll need another layer, of course.  Lightly sweetened and whipped to soft and spoonable.

Half of the whipped cream makes its way into the pumpkin + mascarpone + egg mixture.  We’ll fold it gently in keeping our mixture fluffy, light and sweet.

Assembly (!!!) starts with the lady fingers soaking in that strong coffee we made earlier.

Get em all cozy in there as our base layer, then add our fluffy pumpkin cream!

Another layer of soaked lady fingers, the rest of the pumpkin mascarpone, and a thin layer of whipped cream.

This is exactly how dreams come true, I’m certain.

After an overnight rest, the tiramisu is aggressively dusted with cocoa powder and allowed to warm to a chilled room temperature before serving.

Have a slice!  You can have the first one.

So creamy and light and subtle and let’s have it for dessert at least once this week, right?

Have a lovely holiday! xxo

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Spice Tiramisu

★★★★★ 5 from 2 reviews
  • Author: Joy the Baker
  • Prep Time: 390
  • Total Time: 6 hours 30 minutes
Pin Recipe
Print Recipe

Ingredients

Scale

For the Coffee Mixture

  • 2 cups very strong coffee, hot
  • 3 tablespoons granulated sugar
  • 2 tablespoons bourbon
  • 1 tablespoon pure vanilla extract

For the Filling

  • 5 large egg yolks
  • ½ cup granulated sugar
  • 1/3 cup dry Marsala
  • 2 cups mascarpone cheese
  • ¾ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • pinch of allspice
  • pinch of ground cloves
  • pinch of sea salt
  • 2 cup chilled heavy cream
  • 1 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 36 lady finger cookies
  • unsweetened cocoa powder for dusting

Instructions

  1. In a medium bowl, stir together hot coffee, sugar, bourbon, and vanilla extract until the sugar is dissolved. Set aside.
  2. Set a medium pot with two inches of water over medium heat to simmer. In a heatproof bowl whisk together egg yolks, sugar, and Marsala. Place the bowl over the simmering water. Using a whisk or a hand beater, beat the egg mixture until it is pale and tripled in volume, about 8 minutes. Remove from the heat.
  3. In a medium bowl whisk together mascarpone, pumpkin, all of the spices, and sea salt. Add the pumpkin mixture to the eggs and stir until just combined.
  4. Beat the cream, powdered sugar, and vanilla in a large bowl until it forms stiff peaks. Divide the whipped cream in half, reserving half of the whipped cream to top the tiramisu.
  5. Fold the mascarpone mixture into the whipped cream, keeping the mixture as fluffy and aerated as possible.
  6. To assemble the tiramisu, dip both sides of a lady finger into the coffee mixture. Arrange in the in the bottom of a 9×13-inch pan – 3 rows, 18 fingers total. Trim any edges, to fit.
  7. Spread half of the mascarpone filling on top of the dipped lady fingers. Add another 18 dipped lady fingers on top of the first layer and finish with the remaining mascarpone mixture. Layer with the remaining whipped cream and dust generously with cocoa powder. Refrigerate for at least 6 hours or overnight.
  8. Let the tiramisu rest at room temperature for 30 minutes before slicing. Dust with more cocoa if desired. Enjoy!


Nutrition

  • Serving Size: 10

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Photos with Jon Melendez!

Previous PostNext Post

Categories: Cakes, Holiday, Recipes

Previous Post: « Let It Be Sunday, 146!
Next Post: Turkey Gravy Salted Caramels »

Reader Interactions

All Comments
I Made This
Questions
  1. Sarah

    October 31, 2022 at 3:31 pm

    If we don’t have Marsala, what’s the best adjustment for the liquid in this recipe? I have bourbon!

    Reply
  2. Tina

    November 26, 2021 at 10:12 am

    Just made this for Thanksgiving and it was a huge hit! Thank you! ?

    ★★★★★

    Reply
  3. AmbalaCakes

    October 26, 2021 at 10:55 pm

    Good for health PUMPKIN SPICE TIRAMISU recipe

    ★★★★★

    Reply
  4. Sarah

    December 12, 2017 at 6:31 pm

    Just tried this recipe for my office christmas party and LOVED it!!! It definitely is a challenge to make as it’s time consuming (and somewhat messy), but so worth it. And an awesome treat to keep in the freezer too!

    Planning on making it as a christmas dinner dessert :)

    Reply
    • joythebaker

      December 13, 2017 at 10:11 am

      This makes me so glad! Right on, Sarah!

      Reply
  5. Josephine

    November 21, 2017 at 11:02 pm

    Yum! For the last 3 years, my husband has been making a gingerbread tiramisu for the family christmas lunch – he bakes thick gingerbread biscuits ahead of time, then dips these in a chocolate liquor, layering with the mascarpone. He grates dark chocolate over the top to finish. It’s a great cold dessert for a hot Australian christmas!

    Reply
  6. Bruno

    November 21, 2017 at 4:12 am

    This looks really interesting – I love tiramisù, and a pumpkin based one sounds like a delicious variation. Will definitely keep it in my list!

    Reply
  7. Valérie ILoveCakes

    November 20, 2017 at 6:19 pm

    Such a great seasonal twist on the traditional tiramisu ! Love pumpkin everything and tiramisu so I have to try this.

    Reply
  8. Pam

    November 20, 2017 at 1:59 pm

    Amazing! Thank you Joy, I can’t wait to make this.

    Reply
  9. tania| my kitchen stores.com.au

    November 20, 2017 at 1:39 pm

    what a great idea.

    Reply
  10. tammi korbmaker

    November 20, 2017 at 9:16 am

    Great minds, and all that….. I took 2nd place in a pumpkin recipe contest with a pumpkin tiramisu recipe 9 (yikes!) years ago. This old head remembers that I used gingersnaps instead of ladyfingers, candied ginger flakes, and gosh, the rest of the goll dang recipe escapes me right now. Thanks for making me feel all Joy-like this morning……happy Thanksgiving!!

    Reply
  11. Ashlyn @ The Pedantic Foodie

    November 20, 2017 at 8:31 am

    This calls to my heart in a way pumpkin pie never could… AMAZING!!

    Reply
  12. Kelsey @ Appeasing a Food Geek

    November 20, 2017 at 5:35 am

    I like the pumpkin take on this! Also reading about your previous employment is really brightening up my morning. ;) Thanks for sharing! xoxo

    Reply
  13. Rena

    November 20, 2017 at 1:53 am

    Never thought it is possible to combine pumpkin and tiramisu! Thanks for this unusual but for sure yummy recipe!
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

    Reply
  14. Maja Harder

    November 20, 2017 at 1:20 am

    I think it isn’t a genius idea to combine pumpkin and tiramisu! And even more gebious that it is a no-bake. Can’t wait to try this ?
    – https://www.bloglovin.com/blogs/maja-harder-18257183

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cakes

ice cream cones on a wooden board surrounded by coffee beans
My Favorite Coffee Ice Cream Without An Ice Cream Maker

Let’s make the easiest coffee ice cream! It’s creamy and scoopable, made with roasty-toasy coffee and a mega amount of crumbled chocolate cookies.  This is the dessert of summer that also sometimes doubles as dinner. Just here to introduce you to your newest kitchen superpower: ice cream without an ice cream maker. Really, this should…

Read More

finished 4th of July cake with a Texas flag
The (Texas) Flag Cake made with Cream Cheese Pound Cake and Frosting

A classic American flag cake made with a cream cheese sheet cake and light cream cheese whipped frosting.  This is a perfect 4th of July cake topped with fresh berries and, if you’re feeling particularly Texan, decorated as the Texas flag. It turns out, the amount of GIANT Texas flags that dot the interstate across…

Read More

close up shot of birthday cake recipes with a lit candle on top
The Distinguished Guest Birthday Cake

I flipped through an old vintage cookbook to find one of my favorite birthday cake recipes. A light and tender white cake filled with an easy almond-studded butterscotch caramel, topped with smooth mocha buttercream.  A cake made for a “Distinguished Guest” as Martha Meade suggests is indeed also perfect for a Distinguished Birthday. Forgotten in…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up