Pumpkin spice latte tiramisu brings your favorite seasonal coffee flavors to dessert. Discover a fall tiramisu recipe worth saving room for after dinner!

Coffee-soaked ladyfingers, silky pumpkin mascarpone cream, and a fine dusting of cocoa make this pumpkin spice latte tiramisu a dessert worth clearing refrigerator space for!

What Does Pumpkin Spice Latte Tiramisu Taste Like?

Think of a pumpkin spice latte with a spoonable, creamy finish: coffee arrives first, followed by gently sweet pumpkin, warm spices, and buttery mascarpone, while cocoa keeps everything from tasting too sugary.

This is a pumpkin variation on tiramisu, with whipped cream in place of a traditional egg-based filling, so you won’t need to cook a custard or handle raw eggs.

My recommendation is to keep coffee strong and sweetness moderate, because pumpkin, sweet ladyfingers, and a generous cream filling already bring plenty of richness.

I would also leave caramel off this version; you want to taste coffee and pumpkin in the same bite, and neither needs to audition behind a thick layer of syrup!

Ingredients

For the Coffee Dip

• 1½ cups (360 ml) strong brewed coffee or an Americano, cooled completely. For an Americano, combine ½ cup (120 ml) espresso with 1 cup (240 ml) water. Either option gives you enough liquid for easy dipping; you may have some left over.
• 1 tablespoon (12 g) granulated sugar, to soften coffee’s bitter edge without making a sweet syrup.
• 1 teaspoon vanilla extract.

For the Pumpkin Mascarpone Cream

• 16 ounces (454 g) full-fat mascarpone, refrigerated until shortly before mixing. Let it sit out for about 10 minutes while you organize ingredients, just until it is easier to stir, but still cool.
• 1 cup (240 g) thick, plain pumpkin purée, chilled. Use 100% pumpkin, not sweetened pumpkin pie filling.
• ¾ cup (90 g) powdered sugar, sifted if lumpy.
• 1½ teaspoons ground cinnamon.
• ½ teaspoon ground ginger.
• ¼ teaspoon ground nutmeg.
• ⅛ teaspoon ground cloves. Measure lightly; cloves can take over quickly.
• ¼ teaspoon fine salt.
• 2 teaspoons vanilla extract.
• 1½ cups (360 ml) cold heavy whipping cream, preferably 36% milk fat or higher.

For the Layers and Finish

• About 28–32 crisp ladyfingers, roughly 8–10 ounces (225–285 g), depending on their size. Buy enough for two snug layers in your dish; dry Italian-style savoiardi work well, while soft sponge ladyfingers absorb coffee much faster.
• 1 tablespoon unsweetened cocoa powder, for dusting just before serving.
• ¼ teaspoon ground cinnamon, mixed into cocoa.

Optional: ½ ounce (14 g) finely shaved dark chocolate, scattered lightly over finished portions.

Servings: 9 generous portions or 12 smaller portions

How to Make Pumpkin Spice Latte Tiramisu

Prepare your coffee, stir in granulated sugar while it is still hot, then add 1 teaspoon vanilla and pour everything into a wide, shallow bowl.

Let it cool completely, about 20–30 minutes depending on your bowl and room temperature; to speed things along, place that bowl in a larger bowl of ice water and stir occasionally, keeping water out of your coffee.

Don’t dip biscuits into warm coffee, because it softens them too quickly and brings unwanted heat into a chilled cream dessert.

Before dipping anything, arrange a trial layer of dry ladyfingers in your 9-inch square dish so you know roughly how many you need, then set them aside.

Break a few into shorter pieces for awkward gaps, aiming for a snug single layer without stacking biscuits on top of each other. You don’t need biscuit architecture worthy of a permit, but filling large spaces now makes portioning easier later!

In a large bowl, whisk pumpkin purée with powdered sugar, cinnamon, ginger, nutmeg, cloves, salt, and 2 teaspoons vanilla until smooth and evenly colored.

Scrape around your bowl’s bottom edge, where little pockets of sugar like to hide, then pause to check consistency: it should resemble thick pumpkin pie filling, rather than something you could pour like a drink.

If your pumpkin was visibly watery, draining it before this step is essential.

Stir mascarpone briefly in a separate bowl with a spatula to loosen it, then fold it into your pumpkin mixture in three additions, pressing any small lumps gently against your bowl.

Work just until you have a smooth, pale orange cream, using a few slow strokes with a hand whisk only if needed. Resist switching to a high-speed mixer here; a little patience is far more useful than extra air when you are working with mascarpone.

In a clean mixing bowl, whip cold heavy cream on medium speed until it forms medium-firm peaks, usually about 3–5 minutes with a hand mixer, although equipment varies.

Watch your cream rather than a timer: whisk trails should stay visible, and a lifted peak should stand with just a small bend at its tip.

Stop while it still looks smooth and silky; if it begins looking rough or clumpy, you have gone beyond the texture you want.

Fold about one-third of your whipped cream into pumpkin mascarpone to lighten it, then add remaining whipped cream in two additions, sweeping a spatula down through the center and up around your bowl while turning it.

Continue until no white streaks remain, but stop as soon as everything looks uniform.

Finished filling should hold soft ridges and sit in a generous mound on your spatula; if it seems a little too soft to spread neatly, refrigerate it for 15–20 minutes before assembling, allowing that extra time in your schedule.

Dip each crisp ladyfinger into cooled coffee for about 1 second per side, lift it immediately, and let excess drip back into your bowl before placing it in your dish.

Start with an even quicker dip if your brand absorbs liquid rapidly; biscuits should feel damp outside but remain firm enough to lift easily, because they will continue softening during refrigeration.

Arrange one snug layer, using your broken pieces to fill gaps, and don’t pour leftover coffee over them. Ladyfingers need a quick swim, not a weekend retreat!

Spoon half of your pumpkin cream over that first layer in several small dollops, then gently connect those dollops with a spatula, spreading right into corners without dragging biscuits around.

Prepare a second layer of briefly dipped ladyfingers, cover with remaining cream, and smooth the surface into shallow swirls or a level finish, whichever you prefer.

You should have two biscuit layers and two cream layers, with cream on top; discard any dipping coffee left in your bowl.

Cover your dish without pressing wrapping onto its surface, then refrigerate for at least 8 hours, preferably 12–24 hours.

Don’t skip this rest, because it allows moisture to move through ladyfingers and gives filling time to firm up, turning separate biscuits and cream into a dessert you can portion.

A quick two-hour chill may leave you with firm biscuit centers and loose layers, which is a disappointing return on all that anticipation!

Just before serving, combine cocoa with remaining ¼ teaspoon cinnamon and sift a light, even coating over your tiramisu.

Add optional chocolate shavings, then cut into 9 generous portions or 12 smaller ones, wiping your knife between cuts and lifting each piece with a wide spatula.

Expect soft, creamy slices rather than rigid cake squares; for a more relaxed presentation, scoop generous portions into shallow bowls and let those coffee-colored layers show.

Serving Suggestions

Serve this pumpkin spice latte tiramisu cold, straight from your refrigerator, while cream is firm and coffee layers are tender. Small plates suit neatly cut portions, while shallow dessert bowls catch every bit of cream if you prefer spooning it out.

For a holiday meal, I would choose 12 smaller portions and pair them with espresso, decaf coffee, or unsweetened black tea.

A few dark chocolate shavings add a delicate snap, and a little crushed crisp ladyfinger scattered on individual servings adds contrast without changing your dessert’s flavor. Add any crunchy topping immediately before eating so it stays crisp!

A cold slice of pumpkin spice latte tiramisu gives you tender coffee-soaked layers, fragrant pumpkin cream, and just enough cocoa to make that next spoonful tempting!

Prepare it the night before, save finishing touches for serving time, and bring it to your table ready to enjoy. You might want to set aside your own portion before offering seconds.