You know those days when you crave something beyond basic? I live for that intersection where the cozy comfort of a coffee shop favorite meets the elegance of a classic Italian dessert. Every year when that first cool breeze hits, I immediately want all things pumpkin spice, but sometimes a PSL just isn’t enough! That’s exactly how this stunning Pumpkin Spice Latte Tiramisu came to be! It’s my personal mission to transform that iconic layered coffee drink into something rich, creamy, and truly show-stopping, all without turning on the oven. I remember the first time I experimented, trying to mimic the spice blend in something decadent—and wow, did it work! This recipe is my unique take on traditional tiramisu, and I think you’ll find it’s the perfect centerpiece for your fall gatherings. If you love classic layered desserts, you simply have to try this amazing lemon tiramisu delight inspiration, but with a pumpkin twist!

Why This Pumpkin Spice Latte Tiramisu is Your New Favorite Fall Dessert

Honestly, this dessert is all about making your life easier while still serving something utterly spectacular. Forget turning on the oven when it’s chilly outside! This is pure chill-time magic. If you want a truly decadent dessert that screams autumn, this should be it.

No-Bake Convenience: Seriously, not one minute in the oven is required. It’s assembly only, which means less stress and more time enjoying the beautiful fall air.
Perfectly Layered Flavor Profile: The secret is getting that coffee soak just right. You get the deep, strong coffee mingling with the spicy pumpkin, perfectly balanced by that cloud of sweet mascarpone heaven.
Seasonal Appeal: This screams holidays! Bring it to Friendsgiving, serve it after a big Sunday dinner, or just make it for yourself when you need a rainy day treat. It just feels like fall.

Essential Ingredients for Your Pumpkin Spice Latte Tiramisu

Okay, planning is everything, right? For this showstopper, you need to make sure you have every single component ready before you even think about assembling. Get your bowls ready! I always lay everything out—it helps me make sure I don’t forget that crucial splash of booze or, worse, forget to soften the cheese. If you’re looking for some inspiration on the creamy side, check out these four amazing cream recipes that could elevate any filling!

For the Coffee Dipping Mixture

This is where all that beautiful pumpkin flavor gets totally absorbed by the cookies! You absolutely must have 1 cup of strong brewed coffee, and trust me, it needs to be totally cool before the ladyfingers meet the bath. We mix that with 1/4 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice. Don’t skip the optional 2 tablespoons of dark rum or brandy—it adds such a lovely depth!

For the Mascarpone Cream

This needs to be luscious! Start with one 8-ounce package of mascarpone cheese that you’ve softened up first. Then, beat that with 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract. The two large egg yolks go in next. Finally, you need 1 cup of heavy cream which you’ll whip separately until it holds stiff peaks before folding it all together.

Assembly Components

You will need exactly 24 crisp ladyfingers—they are the perfect sturdy sponge for soaking up that coffee mixture. For the grand finale, we dust the top with about 1/4 cup of pumpkin spice cookie crumbs. If you can’t find those, graham cracker crumbs work perfectly in a pinch!

Expert Tips for the Perfect Pumpkin Spice Latte Tiramisu Cream

Listen, the cream is where most people panic, but I promise you, it’s easy if you just follow a couple of golden rules. This isn’t just about mixing stuff; it’s about building volume so your Pumpkin Spice Latte Tiramisu isn’t dense like a brick! We want it light and airy, right?

Achieving Smooth Mascarpone Base

When you start with the mascarpone, sugar, egg yolks, and vanilla, you need to beat that mixture until it looks like velvet. I mean, truly smooth! If you stop beating too soon, those little grit specks of undissolved sugar will ruin the texture later on. Grab your whisk or hand mixer and go after it until it’s homogenous and pale. No lumps allowed!

Folding in Whipped Cream Correctly

This step is non-negotiable for that airy lift. Once your heavy cream is whipped stiff—and I mean stiff peaks that stand up proud—you have to incorporate it gently into that rich mascarpone base. Think slow, gentle arcs with a big rubber spatula. You’re not stirring; you’re gently lifting the lighter cream over the heavy cream. If you stir aggressively, you deflate all that air you just worked so hard to create! I often refer back to my easy whipped cream guide just to remind myself how crucial that volume is. Treat that whipped cream like spun clouds!

Step-by-Step Instructions for Assembling Your Pumpkin Spice Latte Tiramisu

Alright, deep breaths! This assembly stage is the fun part where everything comes together into that incredible layered dessert. You’ve got your glorious pumpkin-spice-spiked coffee brew and your fluffy mascarpone ready to go. Remember, since this is a no-bake recipe, timing your soaking is really key—we don’t want mushy layers! If you need a refresher on assembling no-bake wonders in general, I’ve got four exquisite no-bake cake recipes that use similar layering tricks.

Preparing the Flavor Soak

First thing is setting up that dipping station. Grab a shallow dish—one that lets you dip nicely without drowning the cookie. Pour in your cooled, strong coffee, the rich pumpkin puree, the pumpkin pie spice, and if you’re feeling festive, that splash of dark rum or brandy. Give it a good swirl with a spoon to make sure that spice is totally distributed. Set that dish right next to where you’re building your tiramisu. It needs to be sitting there, ready for action.

Layering the Pumpkin Spice Latte Tiramisu

Here’s the trick: ladyfingers dunk fast! You aren’t soaking bread here; you’re just giving the cookie the flavor bath. Dip each of the 24 ladyfingers quickly—one second on the bottom, one second on the top—and get them straight into your 8×8 inch baking dish. Arrange them tightly side-by-side to cover the bottom completely. Once that first layer of sponge is down, smooth exactly half of your beautiful, airy mascarpone cream right over the top. Then, you repeat everything! A second layer of quick-dipped ladyfingers, followed by the rest of that glorious Pumpkin Spice Latte Tiramisu cream, spread evenly to cover the top edges.

Setting and Finishing Touches

Now, the hardest part: putting it away! Cover that dish tightly with plastic wrap. It *must* chill. I know you want to eat it immediately, but you need a minimum of 4 hours, but honestly, overnight chilling works miracles here. This lets those flavors meld together and gives the ladyfingers time to soften just right. When you pull your set dessert out, give the entire surface a generous, even sprinkle of those pumpkin spice cookie crumbs. Then, slice and serve that beauty!

Ingredient Substitutions for Your Pumpkin Spice Latte Tiramisu

I get so many questions about tweaks! That’s the fun part of cooking, right? You adapt what you have on hand. While this Pumpkin Spice Latte Tiramisu recipe is wonderful as written, I totally understand needing to make little adjustments based on what’s in your pantry or what you prefer. It’s still fantastic!

Handling Alcohol Content

If you’re serving this to the whole family or just aren’t a fan of adding spirits, making it non-alcoholic is super simple. Just omit the dark rum or brandy entirely from the coffee mixture. You’ll still get amazing flavor from the strong coffee and the pumpkin spice. It’s just as delicious, I promise, though maybe slightly less ‘adult’! Don’t worry about adjusting liquids otherwise.

Ladyfinger Alternatives

Sometimes ladyfingers sneak out of the pantry before you get a chance to use them, or maybe you just prefer a different texture under all that cream. If you’re out of ladyfingers, feel free to use slices of pound cake instead! I know, I know, it feels wildly different, but it works beautifully. You might need to slice the pound cake thinner and watch the dipping time closely, just like I explain when talking about cream cheese pound cake texture.

Storage and Serving Suggestions for Pumpkin Spice Latte Tiramisu

You absolutely have to plan ahead with this one because, honestly, it tastes better the next day! Since this Pumpkin Spice Latte Tiramisu involves soaking cookies and soft cheese, it needs time to hang out in the fridge. If you want that perfect set texture, you can keep it covered tightly for up to three days in the refrigerator. I always suggest making it the day before you need it!

Optimal Storage Duration

I find it peaks around the 24-hour mark, but it stays wonderfully fresh for a full 72 hours. Just make sure you keep it covered well the whole time so it doesn’t soak up any strange leftover smells from the fridge. Trust me, you want that pure pumpkin spice aroma front and center!

Serving Presentation Tips

While serving it right out of the 8×8 dish is totally fine for just the family, if you’re presenting this for company, I love cutting neat squares and sliding them out carefully onto a small dessert plate. If you want individual portions, you can even assemble this directly in small wine glasses or jars—I love looking at those layers! For an extra pretty touch, maybe dust a little extra spice right around the edges of the plate, similar to how I present my desserts in a cup.

Frequently Asked Questions About Pumpkin Spice Latte Tiramisu

I always expect questions once people see how easy this is! I’ve pulled together the top things people ask me when they’re getting ready to make their first batch of Pumpkin Spice Latte Tiramisu. Usually, it’s about the coffee or safety since we’re using raw yolks, so let’s tackle those head-on! If you’re looking for other quick assembly desserts, you should really check out my thoughts on easy no-bake pies.

Can I use instant coffee instead of strong brewed coffee for the Pumpkin Spice Latte Tiramisu?

Oh, you sure can, but hear me out! Instant coffee can totally work in a pinch, but you need to make sure it’s *strong*. You don’t want weak, watery mocha flavor soaking into your ladyfingers. I usually tell people to dissolve about 3 tablespoons of quality instant espresso powder—not just regular instant coffee—into the hot water needed for the soak amount. Taste it first; it should be intensely coffee forward so that when it cools and mixes with the pumpkin, it still tastes like a proper latte!

Do I need to use egg yolks, or can I skip them in this Pumpkin Spice Latte Tiramisu?

The yolks are super important for richness and that gorgeous, creamy emulsification in the mascarpone mixture. They help fatten up the cream! If you are nervous about raw yolks—which I totally get—you can buy pasteurized egg yolks, which are safe! If you skip them entirely, you’ll need to increase your heavy cream by about 1/4 cup and whip it until it’s really thick, then fold it in very slowly. But honestly, you lose some of that classic, velvety tiramisu mouthfeel without them.

How far in advance can I make this Pumpkin Spice Latte Tiramisu?

This is one of the best features of this dessert! You really, really should make it ahead of time. The minimum chilling time is 4 hours, but that’s just long enough for it to firm up enough to slice. If you refrigerate it overnight, the ladyfingers fully absorb that pumpkin-coffee goodness, and the cream settles into its perfect texture. I’ve kept leftovers (if there are any!) for three days, and it’s still amazing, maybe even better by day two!

Estimated Nutritional Snapshot for Pumpkin Spice Latte Tiramisu

I always have to give folks a little note here because we’re dealing with mascarpone and sugar, so nutrition is definitely not the *leading* reason we make this gorgeous dessert! These numbers are just estimates, of course. They’ll change depending on if you use real rum or not, and what brand of heavy cream you grab. Remember, these figures are based on dividing the whole batch into 8 lovely servings.

Here’s a quick look at what you can expect:

Calories: about 350
Total Fat: 22g (with 14g being Saturated Fat—hello, butter flavor!)
Carbohydrates: 30g
Protein: 7g

If you want to dive deeper into how sugars affect things, even natural sugars, I found this interesting read on the surprising sugar content of fruits exposed.

Share Your Perfect Pumpkin Spice Latte Tiramisu Experience

Now that you’ve tried this beautiful Pumpkin Spice Latte Tiramisu, I absolutely need to hear about it! Did you use the dark rum? How did your layers turn out? Please don’t keep your triumphs—or your little oopsies—to yourself! Head down to the comments section below and give the recipe a star rating so other bakers know what you thought.

If you posted a picture of your creamy, spiced masterpiece on social media, please tag me! I love seeing your creations. For any questions that pop up later, you can always reach out through my contact page. Happy baking, friends!

Pumpkin Spice Latte Tiramisu

Author: ferecipe.com
Total Time: 25 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A layered dessert combining the flavors of pumpkin spice latte with traditional tiramisu.

Ingredients

Scale

1 cup strong brewed coffee, cooled
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 tablespoons dark rum or brandy (optional)
1 (8 ounce) package mascarpone cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large egg yolks
1 cup heavy cream
24 ladyfingers
1/4 cup pumpkin spice cookie crumbs or graham cracker crumbs for topping

Instructions

Mix the cooled coffee, pumpkin puree, pumpkin pie spice, and rum (if using) in a shallow dish. Set aside.
In a medium bowl, beat the mascarpone cheese, granulated sugar, vanilla extract, and egg yolks until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
Quickly dip each ladyfinger into the coffee mixture, ensuring they are coated but not soggy.
Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish.
Spread half of the mascarpone cream mixture evenly over the ladyfingers.
Repeat with a second layer of dipped ladyfingers, followed by the remaining mascarpone cream.
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.
Before serving, sprinkle the top evenly with pumpkin spice cookie crumbs.

Notes

For a non-alcoholic version, omit the rum or brandy and use only coffee.
You can substitute ladyfingers with pound cake slices if preferred.
Make sure the coffee is completely cool before dipping the ladyfingers.

Prep Time: 25 min
Cook Time: 0 min
Category: Dessert
Method: Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25
Sodium: 80
Fat: 22
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 0.5
Carbohydrates: 30
Fiber: 1
Protein: 7
Cholesterol: 110

Keywords: pumpkin spice, latte, tiramisu, coffee, mascarpone, layered dessert, fall dessert