I love bringing cozy coffee and pumpkin flavors to the Thanksgiving table, and this no-bake dessert brings both together in every creamy bite. Espresso-dipped ladyfingers are layered with spiced pumpkin mascarpone cream, then chilled until soft, sliceable, and ready to share.
Why You’ll Love This Dessert
This dessert has the familiar coffee-soaked layers of tiramisu with a seasonal pumpkin twist. There’s no oven to heat up, and you can make it ahead, which is especially helpful when your Thanksgiving kitchen is already busy. The pumpkin spice, espresso, and creamy mascarpone make each bite feel festive without being too heavy.
This Dessert Ingredients & Substitutions
- 1 1/2 cups (360 ml) brewed espresso or strong coffee, cooled
- 1 tablespoon granulated sugar, optional, for sweetening the coffee
- 8 ounces (225 g) mascarpone cheese, chilled
- 1 cup (245 g) pumpkin puree, not pumpkin pie filling
- 3/4 cup (90 g) confectioners’ sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon alcohol-free vanilla extract
- 1 1/4 cups (300 ml) cold heavy whipping cream
- About 24 ladyfinger cookies, enough for two layers in an 8-inch square dish
- 1 teaspoon unsweetened cocoa powder, for dusting
- A pinch of pumpkin pie spice, for garnish, optional
For a milder coffee flavor, use strong brewed coffee or decaffeinated coffee. If mascarpone is unavailable, use full-fat cream cheese softened to room temperature, though the filling will taste a little tangier. Be sure to choose plain pumpkin puree, not sweetened pie filling.
Step-by-Step Instructions to Make This Dessert
1. Prepare the coffee
Stir the optional sugar into the cooled espresso or coffee until dissolved. Pour it into a shallow bowl so the ladyfingers are easy to dip.
2. Mix the pumpkin mascarpone
In a large bowl, gently mix the mascarpone, pumpkin puree, confectioners’ sugar, pumpkin pie spice, and alcohol-free vanilla until smooth. Avoid overmixing, which can make mascarpone loose.
3. Whip the cream
In a separate chilled bowl, whip the heavy cream until it forms medium-stiff peaks. Fold the whipped cream into the pumpkin mascarpone mixture in two additions, keeping the filling light and fluffy.
4. Build the layers
Dip each ladyfinger into the coffee for about one second per side. Arrange a single layer in the bottom of an 8-inch square dish, trimming cookies if needed. Spread half of the pumpkin cream over the cookies. Repeat with another layer of dipped ladyfingers and the remaining cream.
5. Chill and finish
Cover the dish and refrigerate for at least 6 hours, or overnight, so the layers can set. Just before serving, dust the top with cocoa powder and a little pumpkin pie spice, if you like.
Tips for Success
- Let the coffee cool completely before dipping the cookies. Warm coffee can make them fall apart.
- Dip the ladyfingers quickly. They will continue to soften as the tiramisu chills.
- Use cold heavy cream and chilled mascarpone for a smooth, stable filling.
- Fold the whipped cream in gently rather than beating it into the pumpkin mixture.
- Chill the dessert long enough for neat slices. Overnight chilling gives the layers time to settle.
Variations of This Dessert
- Extra spice: Add a small pinch of ground cinnamon or ginger to the filling.
- Chocolate finish: Sprinkle finely grated dark chocolate over the cocoa-dusted top.
- Nutty crunch: Add a light scattering of toasted chopped pecans just before serving.
- Individual portions: Layer the coffee-dipped cookies and pumpkin cream in small glasses or jars, then chill until set.
- Decaf version: Use decaffeinated espresso or strong decaffeinated coffee for a dessert that works for more guests.
Serving Suggestions: What to Pair with This Dessert
Serve chilled slices after Thanksgiving dinner with coffee, tea, or hot apple cider. For a festive dessert table, pair it with crisp apple slices, roasted pears, or a simple bowl of fresh berries. A light dusting of cocoa just before serving keeps the top looking polished.
Storage & Reheating Instructions
Cover and refrigerate leftovers for up to 3 days. This dessert is served cold, so reheating isn’t needed. For the best texture, add the cocoa and spice topping just before serving. Freezing is possible, but the mascarpone filling may become less smooth after thawing.
Memories Made Around the Table
I love the kind of Thanksgiving dessert that can be tucked into the fridge before the kitchen gets busy. This one feels special when it comes out after dinner, and I enjoy watching everyone recognize the cozy mix of coffee, pumpkin, and spice in the first bite. It’s a sweet way to make room for one more moment around the table.
FAQs
Can I make pumpkin spice latte tiramisu ahead?
Yes. Make it the night before and keep it covered in the refrigerator. The chill time helps the layers soften and set, and the dessert is ready to serve when you need it.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best because it lets you control the sweetness and spice. Pumpkin pie filling is already sweetened and seasoned, so it can make the cream overly sweet and change its flavor.
How long should I dip the ladyfingers?
Dip them very briefly, about one second per side. A quick dip gives them coffee flavor without making them soggy before the dessert has time to chill.
Can I make this dessert without espresso?
Yes. Strong brewed coffee works well, and decaffeinated coffee is an easy option if you want to reduce the caffeine.
Final Thoughts
This pumpkin spice latte tiramisu is a creamy, make-ahead dessert that brings a little coffeehouse warmth to Thanksgiving. With its soft espresso-dipped layers and spiced pumpkin filling, it’s an easy, memorable finish to a fall meal.
Pumpkin Latte Tiramisu
Equipment
- 1 8-inch square dish
- 2 Mixing Bowls
- 1 Electric Mixer
- 1 Shallow bowl
Ingredients
- 1 ½ cups brewed espresso or strong coffee cooled
- 1 tablespoon granulated sugar optional; for sweetening the coffee
- 8 ounces mascarpone cheese chilled
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup confectioners’ sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon alcohol-free vanilla extract
- 1 ¼ cups heavy whipping cream cold
- 24 cookies ladyfingers about; enough for two layers in an 8-inch square dish
- 1 teaspoon unsweetened cocoa powder for dusting
- 1 pinch pumpkin pie spice optional; for garnish
Instructions
- Stir the optional sugar into the cooled espresso or coffee until dissolved. Pour it into a shallow bowl.
- In a large bowl, gently mix the mascarpone, pumpkin puree, confectioners’ sugar, pumpkin pie spice, and vanilla until smooth. Avoid overmixing.
- In a separate chilled bowl, whip the heavy cream until medium-stiff peaks form. Fold it into the pumpkin mascarpone mixture in two additions.
- Dip each ladyfinger into the coffee for about one second per side. Arrange a single layer in the bottom of an 8-inch square dish, trimming cookies if needed. Spread half of the pumpkin cream over the cookies. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate for at least 6 hours or overnight. Just before serving, dust with cocoa powder and a little pumpkin pie spice, if desired.