Enjoy a taste of autumn elegance with Mini Pumpkin Tiramisu. Delicate layers of ladyfingers infused with coffee are layered with a velvety smooth mixture of mascarpone and pumpkin in this exquisite yet easy dessert.
These mini masterpieces are the perfect balance of sweet and sophisticated! Pumpkin tiramisu offers a unique twist on the classic Italian dessert, incorporating fall’s warm, comforting flavors.
I love making individual serving-size trifle desserts. They are perfect for entertaining because they are so easy to make ahead of time to avoid the last-minute rush! And it is much easier to fit six small trifle dishes in my fridge than a big trifle bowl.
This recipe is a total showstopper and is much easier to make than you might think. It uses store-bought ladyfingers, so no baking is required; it just needs some mixing and layering. You can also make it ahead of time, so you won’t be stuck in the kitchen while everyone else is sipping pumpkin spice lattes!
I’ll walk you through every step, from soaking the ladyfingers to layering the filling so you can create a masterpiece in your own kitchen and enjoy a cozy autumn treat.
Are you looking for more individual trifles? Try blueberry lemon trifle, pumpkin cheesecake trifle, or chocolate Ho Ho trifle for more easy dessert ideas, perfect for parties or a family dessert.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Pumpkin puree: Make sure you’re using pure canned pumpkin, not pumpkin pie filling.
- Mascarpone cheese: This Italian cheese is the key to a creamy, decadent tiramisu. You can substitute cream cheese if you can’t find it at your local grocery store.
- Ladyfingers: Look for these in your grocery store’s bakery or cookie section. Use sponge cake or vanilla wafers if you can’t find them.
- Coffee
- Brown sugar
- Granulated sugar
- Heavy cream
- Cinnamon
- Ground ginger
- Nutmeg
🥣How to Make Pumpkin Tiramisu
- Get six 10-ounce trifle bowls or 8-ounce Mason jars.
- In a medium bowl, beat together the pumpkin puree, mascarpone, brown sugar, cinnamon, ginger, and nutmeg until smooth. Transfer the mixture to a piping bag or a ziplock bag with the corner cut off.
- Break the ladyfingers in half. Dip each half in the coffee and put two in the bottom of each trifle bowl.
- Pipe a layer of the pumpkin mixture on top of the ladyfingers.
- Add another layer of ladyfingers and another layer of the pumpkin-mascarpone mixture.
- Refrigerate the trifle bowls for 8 hours or overnight.
- When you are ready to serve, whip the heavy cream with the granulated sugar until stiff peaks form.
- Pipe or spread a layer of whipped cream on top of each mini pumpkin tiramisu.
- Sprinkle cinnamon on top.
🍴Serving Ideas
When serving this delightful pumpkin tiramisu, there are plenty of ways to make it feel extra special.
- Dress it up: Instead of dusting the top with cinnamon, add a sprinkle of cocoa powder or a drizzle of caramel sauce for extra sweetness.
- Add some crunch: Top each serving with a handful of crushed gingersnap cookies or toasted pecans for a bit of texture.
- Serve it with a side: For a grown-up treat, pair your tiramisu with a shot of espresso or a small glass of dessert wine.
💭How to Store
Tiramisu is a dessert that needs to be kept cold, so store it in the refrigerator until you’re ready to serve it. It should keep well for up to 3 days. Make sure it’s covered tightly with plastic wrap or stored in an airtight container.
While you can technically freeze tiramisu, I wouldn’t recommend it. The delicate texture of the ladyfingers and the creamy filling can get a bit wonky when frozen and thawed.
And if you end up with leftovers, I won’t judge you for eating them for breakfast. After all, it’s got coffee in it, right?
⭐Tips
Be sure to check out the step by step instructions
- You want the ladyfingers to be lightly dipped, not completely saturated. Otherwise, your tiramisu will be too soggy, and the coffee flavor will overpower everything else.
- When making the pumpkin mixture, it helps to use room-temperature mascarpone cheese. This will help everything blend together smoothly and avoid lumps.
- Letting your tiramisu chill in the fridge for at least 8 hours gives the flavors a chance to meld and the texture a chance to set up correctly.
- Any good coffee will work in this recipe, but if you want to amp up the pumpkin flavor, use a pumpkin-spice coffee.
- Tiramisu is a beautiful dessert, so have fun with the presentation! You can dust the top with cocoa powder in a pretty pattern or even garnish with a little piece of candy corn for a Halloween touch.
- While this recipe is delicious as-is, you can experiment with different flavors. Try adding a splash of rum or brandy to the coffee, using a different type of cookie (like gingersnaps or chocolate wafers), or swirling in some caramel or chocolate sauce for an extra-decadent treat.
- Any 8 to 10-ounce cups deep enough to hold the layers will work for this recipe. If you don’t have mini trifle dishes, 8-ounce mason jars make an excellent substitute.
📝Reader Questions
Absolutely! I recommend it. Tiramisu is one of those desserts that gets better with time, so make it a day or two in advance. Keep it tightly covered in the fridge until you’re ready to serve.
While mascarpone is traditional in tiramisu, you can certainly use regular cream cheese if that’s what you have. Just be sure to use full-fat cream cheese (not the reduced-fat or whipped varieties) and beat it until it’s nice and smooth.
Yes, you can. If you’re not a coffee fan or serving this to kids, feel free to swap out the coffee for hot cocoa or even just milk.
⭐Did You Make This? Leave a Star Rating!
Mini Pumpkin Tiramisu Recipe
Ingredients
- 1 cup pure canned pumpkin puree
- ¼ cup light brown sugar
- ½ teaspoon cinnamon plus extra for dusting (optional)
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ cup granulated sugar
- 6 ounces mascarpone cheese
- 1 cup heavy cream
- 1 cup strong coffee
- 12 ladyfinger cookies
Instructions
- Brew one cup of your favorite strong coffee and stir in 1 tablespoon of the granulated sugar. Set aside.1 cup strong coffee, ½ cup granulated sugar
- Add canned pumpkin, brown sugar, nutmeg, ginger, cinnamon, ¼ cup granulated sugar, and the mascarpone cheese to a large mixing bowl. Beat until smooth and creamy.1 cup pure canned pumpkin puree, ¼ cup light brown sugar, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, 6 ounces mascarpone cheese
- Break each ladyfinger cookie in half and dip each piece into the prepared coffee. Do this process quickly – if the cookie stays in the coffee for more than a second or two, it will absorb too much of the coffee.12 ladyfinger cookies
- Side by side, place two halves of the prepared cookies into the bottom of each cup.
- Add the pumpkin cream mixture to a large piping bag (or a large ziplock bag with the tip snipped off) and pipe a single layer on top of the base layer of cookies.
- Repeat the process once more so you have four layers—two cookie layers and two pumpkin cream layers.
- Cover each cup with plastic wrap and place in the refrigerator overnight or for 8 hours.
- When you are ready to serve, add the heavy cream and the remaining granulated sugar to a large mixing bowl and beat until stiff peaks form – about one minute.1 cup heavy cream
- Add the whipped cream to a large piping bag.
- Remove the cups from the refrigerator, and pipe a large swirl of whipped cream on each.
- Dust with cinnamon (optional).
- Serve immediately or store in the refrigerator until ready to serve.
Notes
- You can substitute cream cheese if you can’t find mascarpone at your local grocery store.
- Look for ladyfingers in your grocery store’s bakery or cookie section. You can use sponge cake or vanilla wafers if you can’t find them.
- Any 8 to 10-ounce cups deep enough to hold the layers will work for this recipe. If you don’t have mini trifle dishes, 8-ounce mason jars make an excellent substitute.
- You want the ladyfingers to be lightly dipped, not completely saturated. Otherwise, your tiramisu will be too soggy, and the coffee flavor will overpower everything else.
- Any good coffee will work in this recipe, but if you want to amp up the pumpkin flavor, use a pumpkin-spice coffee.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
