A piece of Pumpkin Spice Latte Tiramisu will send you into pumpkin coffee heaven! It’s light and fluffy like a traditional tiramisu but with a pumpkin latte flare. It’s a wonderful, EASY dessert for Thanksgiving or any fall occasion.
When September comes around, people start going gaga over pumpkin anything but, especially pumpkin spice lattes. So, if you’re a lover of that AND tiramisu, I’m sure you’ll love this version of tiramisu.
I’ve made a lightened up version of tiramisu with angel food cake which is pretty darn good. I’ve also made authentic tiramisu that’s to die for. It’s so fun experimenting with it.
Warning: Tiramisu can be so easy to eat because it’s so light and fluffy. I know I have a hard time stopping at one piece.
Disclaimer: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Let me show you how easy it is to make this delicious pumpkin dessert!
Pumpkin Spice Latte Tiramisu
*The full, printable recipe is below in the recipe card.
Coffee Mixture Ingredients
- 6 oz strong coffee or use 2 tsp instant espresso mixed with 6 oz of boiling water
- 2 tsp vanilla extract
- 2 tbsp coffee liqueur (optional)
Mix together and set aside to cool. Do not brush immediately onto lady fingers or they’ll get mushy .
Pumpkin Mascarpone Cheese Batter Mixture Ingredients
One of the ingredients you’ll need is mascarpone cheese. Mascarpone cheese is similar to American cream cheese except that it is not as firm and has a higher butterfat content.
You may be wondering if you can substitute cream cheese for this recipe. I suggest using the mascarpone cheese if you can find or order it on Amazon.
However, you will get a similar tasting result if you use cream cheese. In that case, use the Neufchatel cream cheese as it’s softer. It will be a lot less calories too!
- 8 oz whipping cream
- 16 oz mascarpone cheese
- 1 1/4 cup powdered sugar
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/3 tsp cloves, 1/2 tsp nutmeg, 1/4 tsp ginger and a dash of allspice)
- 8 oz pumpkin puree
First, beat the whipping cream for a couple minutes until stiff peaks form. Then, add the remaining ingredients and mix. When done mixing, be sure to use a spatula to scrape the sides and bottom of bowl to make sure all of it is mixed in.
Then, add 12 lady fingers to an 8″x 11″x 3″ baking dish.
Then, using about half of the coffee mixture, brush the coffee mixture on to the first layer of lady fingers.
Then, spread half of the pumpkin mascarpone cheese batter on top and spread it evenly over the coffee soaked lady fingers.
Next, add the second layer (12 lady fingers) on top of the pumpkin mascarpone cheese batter.
Then, brush the remaining coffee mixture on the lady fingers.
Next, spread the remaining pumpkin mascarpone cheese batter evenly on top.
Then, sprinkle ground nutmeg on top. Use a sifter to help with clumping.
Last, cover and refrigerate 4 hours or overnight before serving.
Here’s a picture of this yummy dessert recipe up close! Can’t you just dig in?
This pumpkin dessert is absolutely heavenly! It melts in your mouth. It makes the perfect Thanksgiving dessert because it’s light to eat after a carb-heavy meal.
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Pumpkin Spice Latte Tiramisu
- First, mix strong coffee or espresso with vanilla extract and coffee liqueur (if using.) Set aside to cool.
pumpkin mascarpone cheese batter
- Next, beat whipping cream until stiff peaks begin to form (about 2 minutes.)
- Then, add mascarpone cheese, pumpkin puree, pumpkin pie spice, and powdered sugar to the whipped cream. When done mixing, be sure to use a spatula to scrape the sides and bottom of the bowl and mix in. Set aside.
- Next, lie 12 lady fingers into an 8"x11"x3" baking dish.
- Then, using about half of the coffee mixture, brush the coffee mixture on to the first layer of lady fingers.
- Then, spread half of the pumpkin mascarpone cheese batter on top and spread it evenly over the coffee soaked lady fingers.
- Next, add the second layer (12 lady fingers) on top of the pumpkin mascarpone cheese batter.
- Then, brush the remaining coffee mixture on the lady fingers.
- Next, spread the remaining pumpkin mascarpone cheese batter evenly on top.
- Then, sprinkle ground nutmeg on top. Use a sifter to help with clumping.
- Last, cover and refrigerate 4 hours or overnight before serving.
This recipe was adapted from The Busy Baker.