How did we already reach the last week of October? This month flew by, and before long we’ll be surrounded by holiday baking. I developed this spiced pumpkin bourbon tiramisu for October, and it’s now a must-have on any holiday dessert list.
I love this dessert for many reasons, but mainly because it’s one of the easiest desserts to make. If you have an electric mixer and can measure ingredients, you can make this tiramisu. This version skips raw eggs, yet keeps the classic tiramisu flavors and textures—creamy, airy, and indulgent—without the extra fuss.
This no-bake dessert is:
- Creamy
- Spiced
- Wonderfully chewy
- A mix of light, airy, and decadent
- Slightly boozy
- Impossible to stop eating (trust me)
Let’s talk about the ingredients
This fall twist on a beloved Italian classic is simple and requires just a few pantry staples. If you don’t have something, add it to your grocery list:
- Instant espresso powder or very strong brewed espresso
- Mascarpone cheese
- Heavy whipping cream
- Brown sugar
- Granulated sugar
- Pumpkin puree
- Vanilla extract
- Ground cinnamon
- Ground ginger
- Italian ladyfingers (savoiardi)
- Bourbon (optional, but recommended)
The key to a fantastic tiramisu is ingredient quality. Since the components are largely unaltered by baking, choose the best mascarpone, quality espresso (or espresso powder), and sturdy ladyfingers you can find. Good bourbon will add depth, but you can substitute brandy or port if preferred.
What is tiramisu?
Tiramisu is a classic no-bake Italian dessert made from:
- Italian savoiardi (ladyfingers) soaked in espresso
- A rich creamy filling made with mascarpone, sugar, and whipped components
- A dusting of cocoa powder on top
- Often a splash of liqueur, rum, port, or brandy
The traditional version gets its light, airy quality from whipped egg whites. This pumpkin-bourbon version preserves that lightness by folding whipped cream into the mascarpone and pumpkin mixture.
What I love about this tiramisu
This spiced pumpkin bourbon tiramisu is one of my favorite fall desserts. From the pumpkin-mascarpone filling to the bourbon-espresso soaked ladyfingers, each layer brings something special.
- Sweetened pumpkin mascarpone filling: Sugar, pumpkin puree, warm spices, a touch of bourbon, and whipped cream create a lush yet airy filling. The bourbon brightens the spices and pairs beautifully with pumpkin. If you prefer, swap bourbon for brandy or port.
- Bourbon-espresso soaked ladyfingers: The espresso softens the crisp cookies into a tender sponge after chilling. Dip each ladyfinger quickly on both sides—just a light soak—so they hold texture without getting soggy. If skipping alcohol, use an equal amount of brewed espresso.
- Cocoa powder topping: A dusting of cocoa right before serving completes the dessert, tying the flavors together and adding an elegant finish.
How to serve this tiramisu
What container can I use?
This recipe fills a 9″ springform pan (about 10-cup capacity) nicely. Other suitable containers include:
- 11 x 7″ rectangular pan
- 8–9″ square or round pan
- Individual cups or jars for 4–8 servings (use clear glass for presentation)
- Double the recipe for a 9 x 13″ pan
Best way to serve
Chill the tiramisu in the refrigerator for about 8 hours to let the flavors meld and the layers set. Remove plastic wrap just before serving and dust the top with cocoa powder. Serve while cold—ideally within 20–30 minutes after taking it from the fridge.
More no-bake inspiration
- Pumpkin gingersnap icebox cake
Spiced Pumpkin Bourbon Tiramisu
Equipment
- Stand or electric mixer
- 9″ springform pan, cake, or pie pan
Ingredients
- ¾ c brewed espresso (or very strong coffee)
- ¼ c bourbon, divided
- 1 ½ c cold heavy whipping cream
- 8 oz room temperature mascarpone
- ½ c granulated sugar
- ¼ c brown sugar
- 1 ¼ c pumpkin puree
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 7 oz package Italian ladyfingers
- Cocoa powder for dusting
Instructions
- Prepare espresso and cool to room temperature. Whisk in 2 tablespoons bourbon and set aside.
- Pour heavy cream into a mixing bowl and beat to medium-soft peaks. Transfer to another bowl and set aside.
- In the same mixing bowl, beat mascarpone slowly until smooth. Mix in 2 tablespoons bourbon. Add both sugars, pumpkin puree, cinnamon, ginger, and salt. Beat on low until smooth. Taste and adjust flavors; add more bourbon if desired. Fold in whipped cream gently to keep the mixture light.
- To assemble: Quickly dip ladyfingers in the espresso on both sides. Layer half the soaked ladyfingers in the pan, spreading half the pumpkin-mascarpone filling over them. Add another layer of soaked ladyfingers, then top with the remaining filling. If your container is deep, you can create three layers by dividing cookies and filling into thirds.
- Chill in the refrigerator for about 2 hours to set the top, then cover and chill an additional 6 hours or overnight. Before serving, dust the top with cocoa powder, slice, and serve while chilled.
Did you make this recipe?
Tag @olivesnthyme on Instagram
Make sure to leave a star review below.
Tag me on Instagram @olivesnthyme and follow for more dessert ideas.