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–+ servings
Creamy layered pumpkin tiramisu dessert in glass cups

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.
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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
Chilling Time: 4 hours
Total Time: 4 hours 25 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.