Pumpkin Tiramisu – Sprinkle Bakes

Pumpkin Tiramisu is the easiest make-ahead, no-cook, no-bake fall dessert with layers of spiced pumpkin filling, maple syrup-soaked ladyfingers, and mascarpone cream.

This Pumpkin Tiramisu recipe is light, creamy, and full of cozy fall spices, but there’s no cooking, no oven, and no complicated steps involved – just prep and assemble. It’s a boon for busy holiday cooks!

I first made this recipe 13 years ago. I was looking for a dessert that was seasonal but easy. This Pumpkin Tiramisu was the answer. It’s still one of the simplest desserts I make every fall, and every time I do, I’m reminded how good “easy” can taste. The method is a little different from traditional tiramisu, but that’s what makes it so approachable. Everything is assembled in a standard-size loaf pan, which gives the dessert those beautiful layered slices once chilled and unmolded. Instead of the classic espresso-dipped ladyfingers layered with mascarpone and cocoa, this version uses maple syrup and coffee-dipped ladyfingers, a creamy pumpkin filling, and a whipped mascarpone topping that sits on top instead of in the middle. The result is something that feels both familiar and new.

You don’t need any hard-to-find ingredients to make this dessert – just a few fall pantry staples and a little patience while it chills.

Pumpkin Filling Ingredients

The pumpkin filling comes together with a few spices and pumpkin puree – canned pumpkin is preferred here. Why? Because homemade pumpkin purees can have excess moisture. With the canned stuff, you know what you’re getting. It’s processed to have certain moisture content across the board, so use it if possible.

The warm spices are cinnamon, ginger, and a touch of salt to round out the flavors. Heavy cream helps bring a fluffy, creamy element to the filling.

How to Make the Pumpkin Filling

In a small bowl, mix together the pumpkin puree, cinnamon, ginger, and salt. In another bowl, whip heavy cream and sugar until soft peaks form, then gently fold it into the pumpkin mixture to create a light, fluffy filling. Set aside.

Make the Maple-Coffee Soaking Syrup

Next, stir together maple syrup and espresso in a shallow dish. Quickly dip six of the ladyfingers, one by one, and arrange them to cover the bottom of the pan. If they don’t fit perfectly, trim them slightly using sawing motions with a serrated knife.

Begin Layering in a Loaf Pan

Drizzle a little extra maple-espresso syrup mixture over the top before adding half of the pumpkin filling.

Layer and Repeat

Repeat with another layer of dipped ladyfingers and the remaining pumpkin mixture, smoothing the top with a spatula. Go ahead and stick this in the fridge while you make the mascarpone topping.

Mascarpone Topping Ingredients

In a large mixing bowl, combine mascarpone and granulated sugar. Beat with a hand mixer on medium speed until thoroughly combined.  Gradually beat in heavy cream until just thickened.  Mix in a little vanilla bean paste (or vanilla extract, if that’s what you have). Beat until light and fluffy.

Add the Mascarpone Topping Layer

Spoon the whipped mascarpone mixture onto the layered dessert. Spread evenly on top, then swirl it gently with a rubber spatula to create soft, rustic peaks.

Refrigerate the Pumpkin Tiramisu

Cover the dessert loosely and chill for at least eight hours or overnight if possible. This allows the layers to firm, and the cookies to soften to cake consistency.

Sprinkle with Cinnamon and Nutmeg

When it’s ready, lift the dessert out of the pan using the plastic wrap, smooth the edges with a spatula (for neat presentation), and finish with a dusting of cinnamon and freshly grated nutmeg.

Tips for Making the Best Pumpkin Tiramisu

This dessert is forgiving and nearly foolproof, but a few small tips can make it even better:

• Use canned pumpkin puree instead of homemade – canned pumpkin has a consistent, reliable moisture content that homemade doesn’t. Sometimes homemade pumpkin puree can be watery, and that will prevent this dessert from firming properly.
• Chill the tiramisu overnight if possible. The extra time allows it to firm up and lets the flavors deepen and blend beautifully.
• For a stronger coffee flavor, stir 1/2 teaspoon of espresso powder into the syrup mixture or choose a dark roast coffee for a bolder taste.
• Keep the presentation rustic. Those mascarpone swirls on top don’t need to be perfect – they add charm and make the dessert look effortlessly elegant.

This no-bake Pumpkin Tiramisu is best served chilled straight from the refrigerator. You can make it a full day ahead, and it keeps beautifully in the fridge for up to three days. In fact, it often tastes even better the next day after the layers have had time to meld together.

Thirteen years after making it for the first time, this Pumpkin Tiramisu remains one of my favorite fall desserts. It’s easy, no-bake, make-ahead, and always a hit. It proves that simplicity and flavor can coexist. And that some of the best desserts often come from recipes you can make without rushing or overthinking. Enjoy!

Related recipe: Black Forest Tiramisu