Pumpkin Tiramisu


 (Sprinkle Bakes)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Fall flavors abound in this layered Italian treat. This tiramisu from Sprinkle Bakes should be made a day before the party to set overnight.


  • 4-5 oz package ladyfingers (crispy, not soft)
  • 1/2 cup maple syrup (maple flavored syrup is okay to use)
  • 2 tablespoons strongly brewed coffee

Pumpkin Filling Ingredients

  • 3/4 cup pumpkin puree or canned pumpkin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp salt
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar

Whipped Topping Ingredients

  • 8 oz. mascarpone cheese or cream cheese softened
  • 1/4 cup granulated sugar
  • 1/2 cup heavy cream
  • Freshly grated nutmeg


Step 1

  • Line a 9x5-inch loaf pan with plastic wrap. Set aside.

Step 2

  • Combine maple syrup and coffee in a small bowl and stir to combine. Line the bottom of the prepared pan with lady fingers and drizzle half the syrup over them.

Step 3

  • In a small bowl combine pumpkin, cinnamon, ginger and salt. In a separate small mixing bowl combine the heavy cream and granulated sugar. Beat with an electric mixer until soft peaks form. Gently fold into the pumpkin mixture.

Step 4

  • Pour half of mixture over the lady fingers. Create another layer with ladyfingers and drizzle the remaining syrup over. Top with remaining filling.

Step 5

  • In a small bowl combine mascarpone or cream cheese and granulated sugar. Beat with a hand mixer on low speed. Gradually beat in heavy cream until just thickened.

Step 6

  • Spoon onto layered dessert.

Step 7

  • Cover and chill for 8 hours. Use the plastic wrap to lift the dessert from the pan.

Step 8

  • Top with freshly grated nutmeg when ready to serve.