Pumpkin Spice Latte Tiramisu

Why You’ll Love This Recipe

I love how this tiramisu captures everything I crave in the fall—pumpkin, spice, coffee, and cream—in one easy, make-ahead dessert. It’s elegant enough for a holiday table, but simple enough to whip up in under 20 minutes. There’s no baking, no gelatin, and no complicated steps—just comforting, spiced, creamy goodness layered into every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Coffee mixture:

• strong brewed coffee (or instant espresso)

• vanilla extract

• coffee liqueur (optional)

• ladyfinger cookies

• ground nutmeg

Pumpkin mascarpone filling:

• mascarpone cheese

• heavy whipping cream

• powdered sugar

• pumpkin puree

• pumpkin pie spice

Directions

Make the coffee mixture

1. I mix the strong brewed coffee (or espresso) with vanilla extract and optional coffee liqueur. I let it cool while I prepare the rest.

Make the pumpkin mascarpone filling
2. I whip the heavy cream until stiff peaks form—this takes about 2 minutes.
3. I add in the mascarpone, pumpkin puree, pumpkin pie spice, and powdered sugar. I beat everything until smooth and creamy, scraping down the bowl to make sure it’s fully mixed.

Assemble the tiramisu
4. I place 12 ladyfingers in an 8″x11″x3″ baking dish, arranging them in a flat layer.
5. I brush half of the coffee mixture generously over the ladyfingers to soak them.
6. I spread half of the pumpkin mascarpone mixture evenly on top.
7. I add another layer of 12 ladyfingers, brush with the remaining coffee mixture, and spread the rest of the pumpkin mascarpone filling on top.
8. I finish with a dusting of ground nutmeg (I use a sifter to keep it even and clump-free).
9. I cover the dish and refrigerate for at least 4 hours—overnight is even better for the flavors to develop.

Servings and timing

This recipe makes 8 servings and takes about 15 minutes to prep, plus 4 hours of chill time, for a total of 4 hours and 15 minutes. It’s the perfect make-ahead dessert.

Variations

• I use gingersnap cookies instead of ladyfingers for extra spice.

• For a stronger coffee kick, I double the espresso and skip the liqueur.

• I swap nutmeg for cocoa powder or cinnamon as a topping.

• I fold in a little maple syrup with the pumpkin for an extra autumn touch.

• I layer it in individual cups for a pretty, portioned dessert at parties.

Storage/Reheating

I store leftovers tightly covered in the fridge for up to 3 days. This dessert isn’t freezer-friendly since the mascarpone and whipped cream can separate when thawed. I serve it chilled straight from the fridge—no reheating needed.

FAQs

Can I use cream cheese instead of mascarpone?

Yes, I’ve used softened cream cheese as a substitute when I couldn’t find mascarpone. It’s a bit tangier and thicker but still delicious.

Can I make it without the coffee liqueur?

Absolutely. I often leave it out or substitute with more coffee or a splash of vanilla extract.

Will canned pumpkin pie filling work?

I stick with pure pumpkin puree, not pie filling, so I can control the sweetness and spice level. Pie filling already has sugar and spices added.

How long does it need to chill?

At least 4 hours, but I prefer overnight for the best texture and flavor.

Can I use store-bought whipped topping?

Yes, I’ve used it in a pinch. It won’t be quite as rich, but it still works well for layering.

Conclusion

Pumpkin Spice Latte Tiramisu is the ultimate fall dessert—it’s light, creamy, and full of cozy, spiced flavor. I love how simple it is to make, and how impressive it looks when served. Whether I’m hosting Thanksgiving or just celebrating pumpkin season, this no-bake treat always gets rave reviews.