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Pumpkin Tiramisu

Pumpkin tiramisu with pumpkin mascarpone cream and spiced chai-soaked ladyfingers layered into a dreamy, sliceable dessert. Chilled until the layers set, then finished with cocoa and pumpkin pie spice dusting.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin mascarpone cream
  • 16 oz mascarpone cheese softened
  • 1 cup pumpkin puree
  • 0.75 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 cup heavy cream whipped to stiff peaks
Soaking and assembly
  • 1.5 cup strong brewed chai tea brewed and cooled
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 24 ladyfinger cookies
  • 0.5 cocoa powder for dusting
  • 0.5 pumpkin pie spice for dusting

Equipment

  • 1 stand mixer
  • 1 9x13 dish

Method
 

Make pumpkin mascarpone cream
  1. Beat the mascarpone until smooth, about 1-2 minutes, then scrape the bowl. Mix in pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla until fully combined and glossy.
  2. Fold the whipped heavy cream into the mascarpone mixture until no streaks remain. Refrigerate the cream while you prepare the soak.
Soak and layer
  1. Stir the chai tea, maple syrup, and pumpkin pie spice in a shallow bowl until the mixture is evenly speckled. Keep it ready so you can dip quickly.
  2. Quickly dip each ladyfinger into the chai mixture, 1-2 seconds per side, and arrange in a single layer in a 9x13 dish. Avoid over-soaking so the cookies hold their shape.
  3. Spread half of the pumpkin mascarpone cream over the ladyfingers in an even layer. Smooth to the edges for clean slices.
  4. Repeat with a second layer of dipped ladyfingers and the remaining pumpkin mascarpone cream. Level the top so the final dusting sits evenly.
  5. Dust generously with cocoa powder and pumpkin pie spice over the top. Use a light hand first, then add more for a dramatic finish.
Chill
  1. Refrigerate the tiramisu for 6 hours, or overnight, until set and sliceable. Serve cold for the best creamy texture.

Notes

For the neatest slices, chill until the cream firms and the ladyfingers absorb without turning soggy. Store covered in the refrigerator for up to 3 days; freezing isn’t recommended because the cream can loosen after thawing. If you want a lighter version, use part-skim mascarpone or a reduced-fat cream cheese swap, and fold in whipped topping instead of heavy cream.