When autumn rolls in with its crisp air and golden leaves, there’s no better indulgence than a creamy dessert that blends cozy spices with coffee-kissed decadence. This pumpkin tiramisu combines everything you love about the Italian classic with the warmth of pumpkin puree and a hint of cinnamon and nutmeg. The result is light yet satisfyingly rich, and—best of all—it’s served in individual cups, ideal for parties or personal indulgence.

I love how this dessert bridges two beloved traditions: the silky mascarpone layers of tiramisu and the spiced sweetness of pumpkin pie. However, unlike traditional pies, this no-bake treat comes together quickly and looks effortlessly chic at any gathering. Moreover, it tastes even better the next day, allowing the flavors to marry beautifully overnight.

If you’ve been craving a fall sweet that feels special but doesn’t require hours at the oven, these Pumpkin Tiramisu Cups will become your new favorite. Additionally, they make a stunning make-ahead dessert for Thanksgiving, Friendsgiving, or cozy weeknights when you want something both nostalgic and new.

The idea for this recipe began one cool October evening when my partner brought home a can of leftover pumpkin puree from a soup experiment. Consequently, I decided to fold it into our favorite tiramisu recipe, layering espresso-soaked ladyfingers with whipped mascarpone cream infused with pumpkin and spices. The first bite instantly reminded us of our autumn trip to Florence—the fusion of Italian sophistication and seasonal comfort was unforgettable. Since then, this pumpkin tiramisu has become a family ritual, often enjoyed as we gather around the table after dinner, candles flickering softly nearby.

Why this pumpkin tiramisu works

• It’s a creamy, flavorful blend of coffee, mascarpone, and pumpkin spice that melts together beautifully.
• The ingredients—pumpkin puree, mascarpone, and espresso—create a luscious texture that’s both airy and indulgent.
• Perfect for fall occasions; it’s make-ahead friendly and saves precious oven space during busy holiday cooking.

Ingredients

• Pumpkin puree (200 g / 7 oz): Provides the earthy sweetness and signature autumn flavor.
• Mascarpone cheese (250 g / 8.8 oz): Adds rich creaminess and smooth texture.
• Heavy cream (180 g / 6.3 oz): Whipped to lighten the mascarpone layer.
• Espresso or strong coffee (120 g / 4.2 oz): Soaks the ladyfingers for depth and aroma.
• Ladyfingers (150 g / 5.3 oz): Creates layered structure and absorbs coffee for classic tiramisu texture.
• Granulated sugar (70 g / 2.5 oz): Sweetens the mascarpone mixture gently.
• Brown sugar (30 g / 1 oz): Complements pumpkin with caramel undertones.
• Vanilla extract (5 g / 0.17 oz): Enhances the overall aroma.
• Cinnamon (3 g / 0.1 oz): Warms the flavor profile.
• Nutmeg (1 g / 0.03 oz): Adds a spicy depth typical of fall treats.
• Cocoa powder (10 g / 0.35 oz): For light dusting on top before serving.
• Salt (1 g / 0.03 oz): Balances sweetness and sharpens flavors.

How to make pumpkin tiramisu cups

1. Brew espresso and let it cool to room temperature. Meanwhile, whisk pumpkin puree, sugars, cinnamon, nutmeg, vanilla, and a pinch of salt until smooth.
2. In a separate bowl, whip cold heavy cream to soft peaks. Gently fold in mascarpone until fully combined and fluffy.
3. Add the pumpkin mixture and stir carefully to maintain airiness. The cream should be silky and light.
4. Dip each ladyfinger briefly in espresso—avoid soaking them completely to prevent mushiness—and place into serving cups or small glasses.
5. Spoon a layer of pumpkin-mascarpone cream over the soaked ladyfingers, then repeat with another layer of coffee-dipped biscuits and cream.
6. Smooth the tops with a spatula and dust with cocoa powder for that signature tiramisu finish.
7. Cover and refrigerate for at least 4 hours, preferably overnight, so the layers set and flavors meld.

Chef’s Notes & Tips

• Substitute mascarpone with cream cheese for a tangier twist if mascarpone isn’t available.
• Short on espresso? Strong brewed coffee works fine; just ensure it’s cooled before dipping the ladyfingers.
• For a lighter result, fold whipped coconut cream instead of heavy cream. Moreover, you can create a vegan-friendly pumpkin tiramisu easily this way.
• Prepare up to two days ahead. Keep covered in the refrigerator until serving; it actually improves over time as the textures meld together.
• Each serving contains moderate sugar, so feel free to reduce it slightly or use coconut sugar for a subtler sweetness.

Conclusion

This Pumpkin Tiramisu Cups recipe captures fall in every luscious bite—balanced, aromatic, and satisfyingly creamy. It’s a dessert that feels luxurious but doesn’t demand complex skills or long baking hours. Therefore, it’s perfect whether you’re hosting a dinner party, looking for an elegant finish to your Thanksgiving feast, or treating yourself to an afternoon coffee companion. Finally, I invite you to share your results in the comments or tag your recreations on social media. For more cozy creations like this, visit Long Bake the Queen for inspiration, or explore coffee-based desserts on Bon Appétit for further indulgent ideas.

FAQ

Pumpkin Tiramisu Cups

Pumpkin Tiramisu Cups, When autumn rolls in with its crisp air and golden leaves, there’s no better indulgence than a creamy dessert that blends cozy spices with coffee-kissed decadence.

Print Pin Rate

Course: Dessert, Fall Recipes, Make-Ahead Desserts, No-Bake Recipes

Cuisine: American, Italian

Keyword: coffee dessert, fall dessert, mascarpone dessert, no-bake pumpkin dessert, pumpkin tiramisu, tiramisu cups

Prep Time: 25 minutes minutes

Chilling Time: 4 hours hours

Total Time: 4 hours hours 25 minutes minutes

Servings: 6 people

Ingredients

• Pumpkin puree 200 g / 7 oz: Provides the earthy sweetness and signature autumn flavor.
• Mascarpone cheese 250 g / 8.8 oz: Adds rich creaminess and smooth texture.
• Heavy cream 180 g / 6.3 oz: Whipped to lighten the mascarpone layer.
• Espresso or strong coffee 120 g / 4.2 oz: Soaks the ladyfingers for depth and aroma.
• Ladyfingers 150 g / 5.3 oz: Creates layered structure and absorbs coffee for classic tiramisu texture.
• Granulated sugar 70 g / 2.5 oz: Sweetens the mascarpone mixture gently.
• Brown sugar 30 g / 1 oz: Complements pumpkin with caramel undertones.
• Vanilla extract 5 g / 0.17 oz: Enhances the overall aroma.
• Cinnamon 3 g / 0.1 oz: Warms the flavor profile.
• Nutmeg 1 g / 0.03 oz: Adds a spicy depth typical of fall treats.
• Cocoa powder 10 g / 0.35 oz: For light dusting on top before serving.
• Salt 1 g / 0.03 oz: Balances sweetness and sharpens flavors.
• Gathering ingredients for perfect pumpkin tiramisu.

Instructions

• Brew espresso and let it cool to room temperature. Meanwhile, whisk pumpkin puree, sugars, cinnamon, nutmeg, vanilla, and a pinch of salt until smooth.
• In a separate bowl, whip cold heavy cream to soft peaks. Gently fold in mascarpone until fully combined and fluffy.
• Add the pumpkin mixture and stir carefully to maintain airiness. The cream should be silky and light.
• Dip each ladyfinger briefly in espresso—avoid soaking them completely to prevent mushiness—and place into serving cups or small glasses.
• Spoon a layer of pumpkin-mascarpone cream over the soaked ladyfingers, then repeat with another layer of coffee-dipped biscuits and cream.
• Smooth the tops with a spatula and dust with cocoa powder for that signature tiramisu finish.
• Cover and refrigerate for at least 4 hours, preferably overnight, so the layers set and flavors meld.

Notes

Substitute mascarpone with cream cheese for a tangier twist if mascarpone isn’t available.

Short on espresso? Strong brewed coffee works fine; just ensure it’s cooled before dipping the ladyfingers.

For a lighter result, fold whipped coconut cream instead of heavy cream. Moreover, you can create a vegan-friendly pumpkin tiramisu easily this way.

Prepare up to two days ahead. Keep covered in the refrigerator until serving; it actually improves over time as the textures meld together.

Each serving contains moderate sugar, so feel free to reduce it slightly or use coconut sugar for a subtler sweetness.

Enjoy a comforting cup of pumpkin tiramisu this fall.