When autumn rolls around, there’s no flavor more iconic than pumpkin spice. Cozy, aromatic, and irresistibly indulgent, it finds its way into lattes, pies, cookies, and beyond. Today, I’m sharing a dessert that blends the creamy elegance of Italian tiramisu with the warm, spiced flavors of fall: No-Bake Pumpkin Spice Tiramisu.
This dessert is a dream for busy home cooks, holiday hosts, or anyone craving a sophisticated sweet treat without the fuss of baking. With its velvety pumpkin cream layers, coffee-soaked ladyfingers, and a dusting of cocoa and spice, this recipe delivers both comfort and class. Plus, it’s a make-ahead dessert that actually tastes better after resting overnight in the fridge, making it perfect for entertaining.
Why You’ll Love This Recipe
No-Bake Convenience – No need to turn on the oven, making this perfect for holidays or warm kitchens.
Seasonal Flavors – Pumpkin puree and pumpkin pie spice bring all the cozy autumn vibes.
Impressive Presentation – Elegant layers make this look like a restaurant-quality dessert.
Make-Ahead Friendly – Prepares in advance, freeing you up on busy days.
Customizable – Easily adapt the flavors to suit your preferences or dietary needs.
If you’re a fan of both pumpkin desserts and classic tiramisu, this mashup is guaranteed to be your new fall favorite.
Ingredients You’ll Need
1 cup pumpkin puree
8 ounces cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice (plus extra for garnish)
1 cup strong brewed coffee, cooled
24 ladyfinger cookies
Cocoa powder for dusting
Step-by-Step Instructions
Make the Pumpkin Cream Base
In a large mixing bowl, beat together softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Continue until smooth and creamy.Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture to create a light, fluffy filling.Dip the Ladyfingers
Quickly dip each ladyfinger cookie into cooled coffee. Do not soak—just a second per side is enough. Arrange them in a 9×9-inch dish to create your first layer.Layer the Cream
Spread half of the pumpkin cream mixture evenly over the ladyfingers.Repeat the Layers
Add another layer of dipped ladyfingers, followed by the remaining pumpkin cream mixture. Smooth the top with a spatula.Chill
Cover with plastic wrap and refrigerate for at least 4 hours (overnight is even better). This allows the flavors to meld beautifully.Finish & Serve
Before serving, dust generously with cocoa powder and a pinch of pumpkin pie spice. Slice into squares and enjoy!
Kitchen Equipment Needed
Large mixing bowl
Hand mixer or stand mixer
Spatula
Whisk
9×9-inch baking dish
Measuring cups and spoons
Fine mesh sieve (for dusting cocoa powder)
Tips for Success
Don’t oversoak the ladyfingers. They should be moist but still hold their shape. A quick dip is all you need.
Use chilled heavy cream. Cold cream whips faster and holds peaks better.
Make it ahead. This dessert tastes even more delicious the next day as the flavors blend and the texture sets.
For neat slices. Use a sharp knife wiped clean between cuts for picture-perfect servings.
Recipe Variations and Swaps
Boozy Version – Add a splash of rum, brandy, or coffee liqueur to the coffee before dipping the ladyfingers.
Lighter Option – Use Neufchâtel cheese instead of cream cheese and swap whipped topping for heavy cream.
Gluten-Free – Use gluten-free ladyfingers (readily available in specialty stores).
Dairy-Free – Substitute dairy-free cream cheese and use coconut cream in place of heavy cream.
Extra Spice – Add a pinch of cinnamon or nutmeg to the pumpkin cream for an extra autumn kick.
How to Store Leftovers
This no-bake tiramisu keeps well for 3–4 days in the refrigerator when covered tightly with plastic wrap or stored in an airtight container. The flavors deepen over time, making the second day especially delicious.
Freezing is not recommended, as the cream mixture may separate upon thawing. For best results, enjoy within a few days of making.
Serving Suggestions & Pairings
Coffee or Espresso – A natural match to enhance the tiramisu’s coffee-soaked base.
Chai Latte – Complements the pumpkin spice flavors beautifully.
Sparkling Apple Cider – Adds a refreshing contrast to the creamy texture.
Whipped Cream & Pecans – Top each serving with a dollop of whipped cream and a sprinkle of chopped pecans for added crunch.
This dessert pairs well with other fall favorites like roasted butternut squash soup, savory pumpkin ravioli, or a hearty autumn salad if you’re building a full seasonal menu.
Frequently Asked Questions
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: It’s best to stick with plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which may throw off the balance of this recipe.
Q: Can I make this ahead for a party?
A: Absolutely! In fact, it’s recommended. The longer it chills (up to 24 hours), the better the texture and flavor.
Q: What if I don’t have pumpkin pie spice?
A: Mix together cinnamon, nutmeg, ginger, and a touch of cloves for a quick homemade version.
Q: Are ladyfingers replaceable?
A: Yes, you can use sponge cake slices or even graham crackers, though the texture will be slightly different.
Q: Can I reduce the sugar?
A: Yes, try reducing the powdered sugar to ⅓ cup. The dessert will still be flavorful without being overly sweet.
Final Thoughts
This No-Bake Pumpkin Spice Tiramisu is the ultimate fall dessert: creamy, spiced, indulgent, and surprisingly easy to make. Whether you’re hosting Thanksgiving, a cozy dinner party, or just treating yourself to a seasonal delight, this recipe is sure to impress.
If you try this recipe, I’d love to hear how it turned out for you! Share it with friends and family, and don’t forget to subscribe to TownRecipes.com for more seasonal favorites, unique twists on classics, and kitchen tips to make cooking a joy.
Happy cooking—and even happier eating!