Spiced Pumpkin Tiramisu with Bourbon

If you love the flavors of tiramisu like coffee and liqueur, but also enjoy fall flavors like pumpkin, then this dessert is for you!

This autumnal version of tiramisu is made with a pureed pumpkin spiced filling instead of the typical one made with eggs.

It does still contain heavy cream and mascarpone cheese for that signature decadence.

I also kept the coffee as is found traditionally in tiramisu, because coffee and pumpkin go beautifully together. So does bourbon, which I went with instead of another liqueur.

This is an easy dessert with no baking required and it can be made 1-2 days in advance by making the pumpkin filling first.

How to Make Spiced Pumpkin Tiramisu

This tiramisu can be made in one large 9in x 13in baking dish or two smaller 8in x 8in dishes.

Start by whisking or beating mascarpone in a large bowl until it is light and fluffy. Then add in pumpkin puree, white and brown sugars, and spices like nutmeg and cinnamon.

I used the lower amount of sugar listed in because my lady fingers were fairly sweet. Feel free to use more if your ladyfingers are low in sugar.

Once those ingredients are mixed properly, add in the heavy cream and beat on medium speed until you have soft peaks. Set it aside.

Now mix together bourbon and cooled coffee in a large measuring cup. Then dip one lady finger at a time into the coffee mixture only long enough to get it wet. You do not want the cookie to get too soaked.

For a kid-friendly version, try chocolate milk instead!

Once soaked, lay the lady fingers in a single layer in your dish. You will be using up half the cookies .

Then dollop half of the pumpkin cream on top of the ladyfingers and spread it evenly using the back of a spoon or a spatula.

Repeat the process one more time: dip the remaining lady fingers in the coffee mixture, layer it on top of the pumpkin cream, and spread the remaining cream on top.

Keep the tiramisu chilled in the fridge for at least 4-6 hours but preferably overnight.

How to Make one Adult and one Child Friendly Tiramisu

You will first need 2 small (8in × 8in) dishes. Also keep aside 2 separate measuring cups or bowls for the liquids.

Next make the full amount of pumpkin cream and set aside.

For the adult version mix 1 cup coffee with 2-3 tablespoons bourbon in one of the measuring cups.

For the child friendly tiramisu, mix together 1 cup of milk and 1-2 tablespoons of chocolate syrup in the other cup. If you don’t have any syrup, use 1 tablespoon of cocoa plus 1 tablespoons of sugar. Then assemble each tiramisu per directions.

Right before serving, dust with a bit of cocoa and cinnamon. I like to add chocolate sprinkles or mini chocolate chips on top of the kids’ version so people know it’s kid-friendly.

Here are some other fall-inspired treats

Mini Apple Pie
This small pie is full of big flavor with mildly sweet and tart apples and a buttery crust.
Check out this recipe
Mini apple pie on cutting board.
Nutty Apple Oat Bars
These chewy and soft bars are filled with apples, nuts, peanut butter, and oats making them the perfect breakfast or after-school snack!
Check out this recipe
Joby's Test Kitchen apple oat bars on cutting board
Oat Pumpkin Pancakes with Coconut Syrup and Pecans
Lightly spiced, these fluffy pumpkin oat flour pancakes make the perfect fall breakfast!
Check out this recipe
Pumpkin oat flour pancakes with coconut syrup and pecans.
Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Check out this recipe
Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.
Slice of spiced pumpkin tiramisu with bourbon.

Spiced Pumpkin Tiramisu with Bourbon

Joby’s Test Kitchen
A fall inspired tiramisu made with pureed pumpkin, spices, coffee, and bourbon.
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 16 to 20 portions


  • Hand-Held Mixer


  • 8 oz mascarpone cheese, at room temp
  • 1 (15oz) can pumpkin puree
  • 2-4 tbsps (24-48g) brown sugar
  • 2-4 tbsp (24-48g) white sugar
  • 1 tsp cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp salt
  • Pinch grated nutmeg
  • cup cold heavy whipping cream
  • 2-3 7oz packages Italian lady fingers
  • 2 cups (480ml) brewed coffee, cooled
  • ¼ cup (60ml) bourbon


  • 1 tbsp cocoa
  • ¼ tsp cinnamon


  • Set aside a large 9×13 baking dish or two small 8×8 dishes.
  • In a large bowl, beat the mascarpone until fluffy. Add in the pumpkin puree, sugars, and spices and beat until fully combined.
  • Add the heavy cream and beat mixture on medium speed until you have soft peaks, being careful not to over beat. Set aside.
  • Add the bourbon and cooled coffee into a large measuring cup.
  • Dip one lady finger at a time into the coffee mixture just long enough to get it wet, but not soaking it. Lay the cookie in the dish creating a single layer. You will be using half of the ladyfingers here.
  • Evenly spread half of the pumpkin cream on top.
  • Take the remaining ladyfingers, and dip each on one at a time into the coffee mixture. Layer on top of the pumpkin cream.
  • Finally, spread the remaining pumpkin cream on top and dust with cocoa and cinnamon (use a small mesh strainer to sprinkle them on top). Keep chilled in the fridge or at least 4- 6 hours, but preferably overnight.
Keyword bourbon, heavy cream, pumpkin, tiramisu

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