No‑Bake Pumpkin Spice Latte Tiramisu
When the leaves begin to turn and coffee shops hum with spiced air, it’s time to bring those flavors home.
This no-bake pumpkin spice latte tiramisu starts with ladyfingers dipped in strong espresso and spiced with cinnamon and nutmeg.
You’ll fold pumpkin purée into mascarpone, sweeten it with maple syrup, and soften it further by whisking in heavy cream.
Then you’ll layer it—lightly soaked biscuits, then pumpkin cream, then repeat.
Dust the top with cocoa, chill it deep, and you’ll have a fall dessert that speaks with calm and sweetness.
Recipe Overview
| Prep Time | Cook Time | Chill Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|---|
| 20 minutes | 0 mins | 4 hours or overnight | 4 hrs 20 mins | Dessert | Fusion (Italian + Autumn/Fall) | 6–8 people |
Ingredients List
| Ingredient | Amount (6–8 servings) | Alternatives | Serving Use |
|---|---|---|---|
| Ladyfinger biscuits | 24 pieces | Vegan sponge fingers | Soak in spice‑latte |
| Mascarpone cheese | 350 g | Cream cheese + 2 tbsp cream | Cream layering |
| Pumpkin purée | 1 cup | Sweet potato purée | Spiced centre layer |
| Heavy cream | 1 cup | Chilled coconut cream | Whipped for lightness |
| Maple syrup or honey | ⅓ cup | Agave, date syrup | Sweetens filling |
| Espresso or strong coffee (cooled) | 1 cup | Instant coffee | For soaking biscuits |
| Pumpkin spice blend | 2 tsp | DIY mix of cinnamon, nutmeg, ginger | Folds into pumpkin layer |
| Vanilla extract | 1 tsp | Maple extract | Background warmth |
| Cocoa powder (unsweetened) | 2 tbsp | Carob powder | Final dusting |
Cooking Tools You’ll Need
- Mixing bowls: for whipping cream and blending pumpkin‑mascarpone.
- Electric mixer or whisk: to beat heavy cream to stiff peaks.
- Spatula: for gentle folding and smooth layering.
- 8×8 inch baking dish or trifle bowl: ideal for assembling.
- Piping bag (or zip‑bag with corner cut): for neat injection of layers.
- Coffee cup or small bowl: to soak ladyfingers quickly.
- Fine sieve: to dust cocoa evenly.
How to Make No‑Bake Pumpkin Spice Latte Tiramisu
Interpret this dessert as a gentle lesson in texture and balance. Each step layers comfort into structure, each chill time a quiet refinement.
Step-1: Whip the Cream
Chill bowl and whisk, then beat heavy cream until firm peaks. Set aside.
Step-2: Create the Pumpkin-Mascarpone Layer
Combine mascarpone, pumpkin purée, maple syrup, pumpkin spice, and vanilla until smooth. Fold in whipped cream gently.
Step-3: Prepare the Spice Latte Soak
Mix cooled espresso with a dash of pumpkin spice and a little maple syrup for sweetness.
Step-4: Layer in the Dish
Quickly dip each ladyfinger in the latte soak and arrange a solid layer at the bottom. Press lightly to compact.
Step-5: Add Filling
Spread half of the pumpkin-mascarpone cream over the soaked layer, smoothing it evenly.
Step-6: Repeat and Finish
Add another soaked layer of ladyfingers. Top with remaining cream, smoothing out. Dust the surface with cocoa powder using a sieve.
Step-7: Chill Until Set
Cover and refrigerate for at least 4 hours or overnight, letting the layers come together.
How to Convert Into Bars
For a portable bar version that keeps its shape, follow these adaptations:
Ingredient Adjustments
- Add a base: Blend 1½ cups gluten‑free cookies with 3 tbsp melted coconut oil and press into a lined 8×8 in pan. Chill.
- Set the filling: Add 1 tsp powdered gelatin (or agar‑agar) dissolved in warm water into the pumpkin-mascarpone mix.
- Thicken layers: Reduce the heavy cream by ¼ cup to help the bar hold.
Bar Assembly Steps
- Make and chill the crust.
- Dip ladyfingers in spice-latte then layer half over the crust.
- Spread half of the pumpkin filling.
- Add remaining soaked ladyfingers.
- Top with rest of the cream. Smooth and dust with cocoa.
- Chill 6+ hours or overnight.
- Lift via parchment, cut with hot knife, serve chilled.
Variation to Try
Each change becomes a lesson in flavor harmony:
✦ Maple Walnut Crunch
Stir in ½ cup toasted chopped walnuts into the pumpkin layer. Top bars with extra nuts for texture.
✦ Vegan-Amazing
Replace heavy cream with whipped coconut cream. Use coconut cream cheese instead of mascarpone.
Skip gelatin for true vegan, or use agar-agar for firmness. Ensure biscuits are vegan.
✦ Mocha Spice Lift
Add 1 tbsp cocoa powder to the latte soak and sprinkle finely grated dark chocolate between layers. The mocha touch is bold and warming.
✦ Citrus Spice Brightness
Add 1 tsp orange zest into the pumpkin-mascarpone mix. The zest lifts the rich autumn flavors and adds sophistication.
Serving Options
Serve this tiramisu in:
- Individual glass cups for elegant display
- Bars for easy grab‑and‑go
- Family‑style dish, cut into squares straight from the pan
Top each serving with a light sprinkle of spice blend or gently toasted pepitas for a final flourish.
Storing Tips
- Keep covered in the refrigerator up to 3 days.
- Do not freeze—texture changes after thawing.
- Slice bars cold using a warm knife for clean edges.
Extra Tips for Perfect Texture
- Always chill cream before whipping.
- Mix pumpkin purée fully to avoid uneven swirls.
- Use a firm dusting of cocoa just before serving to maintain visual contrast.
Common Mistakes and How to Prevent Them
| Mistake | Cause | Prevention |
|---|---|---|
| Runny filling | Under-whipped cream | Whip cream until firm peaks |
| Biscuit soggy | Too long in liquid soak | Quick dip only |
| Texture too soft | Skipping gelatin for bars | Use setting agent in bar version |
No‑bake pumpkin spice latte tiramisu
A no‑bake tiramisu infused with pumpkin spice latte flavors, layered with creamy pumpkin‑mascarpone and soaked biscuits, served chilled.
Ingredients
- Ladyfinger biscuits – 24 pieces (or vegan sponge fingers)
- Mascarpone cheese – 350 g (or cream cheese + 2 tbsp cream)
- Pumpkin purée – 1 cup (or sweet potato purée)
- Heavy cream – 1 cup (or chilled coconut cream)
- Maple syrup or honey – ⅓ cup (or agave/date syrup)
- Espresso or strong coffee – 1 cup (or instant coffee)
- Pumpkin spice blend – 2 tsp (or DIY cinnamon + nutmeg + ginger)
- Vanilla extract – 1 tsp (or maple extract)
- Cocoa powder – 2 tbsp (or carob powder)
Instructions
Step‑1 Whip heavy cream to stiff peaks.
Step‑2 Blend mascarpone, pumpkin purée, syrup, spice & vanilla, fold in whipped cream.
Step‑3 Mix cooled coffee with spice and a touch of syrup.
Step‑4 Dip ladyfingers quickly and lay first soak layer.
Step‑5 Spread half pumpkin‑mascarpone cream.
Step‑6 Repeat soak layer, top with remaining cream, dust with cocoa.
Step‑7 Chill at least 4 hours or overnight before serving.
Notes
- Chill all components for best texture
- Avoid over-soaking biscuits
- Use gelatin for firm bar version
- Slice bars with warm knife for precision
This no-bake pumpkin spice latte tiramisu blends autumn’s warmth with creamy elegance—just as a teacher shapes a lesson slowly, it reveals depth with every chilled portion.
Try this in cups or bars, then share your seasonal take on this dessert with others. It’s best made together.
