Pumpkin Bread Tiramisu: The BEST Fall Hybrid Dessert

If there’s one thing about me when the first crisp leaf hits the pavement, it’s that I am going full-throttle Autumn mode. Sweater weather, warm candles, cozy blankets, and naturally—pumpkin everything! 

This year, I was determined to create a showstopping dessert that literally screams fall. Sure, traditional pumpkin pie is great, and classic tiramisu is an absolute legend, but what happens when you marry the rich, velvety Italian classic with the cozy spice of homemade pumpkin bread?

Pure, decadent autumn magic. That’s what.

Meet the Pumpkin Bread Tiramisu. We are talking thick slices of spiced pumpkin bread dipped in strong, cold coffee, layered with traditional ladyfingers, and enveloped in a silky, spice-infused pumpkin mascarpone cream. It is creamy, spiced, rich, and dangerously addicting—so delicious, you’ll be wanting seconds before you’ve even finished your first slice!

Baker’s Secret Tip: Don’t Skip Straining Your Pumpkin!

Before you jump into the cream, here’s my top secret for keeping this dessert fluffy and sliceable: strain that pumpkin puree! Commercial pumpkin puree holds a ton of water, which can turn your luscious cream into a runny mess. Squeezing it out through cheesecloth concentrates that rich pumpkin flavor into a thick paste and keeps your mascarpone cream structured and divine.

This dessert brings together all the cozy, warm autumn spices with the light, luxurious texture of a classic tiramisu. Make this for your next fall gathering, Thanksgiving dinner, or cozy Sunday night—just make sure you clear some fridge space, because everybody will ask for seconds!

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Pumpkin Bread Tiramisu

Created by Sue Mun

Serves about 8

Ingredients:

For the Pumpkin Mascarpone Cream:

• 1 1/2 cups (375g) pumpkin puree
• 1/2 cup (100g) sugar
• 1 teaspoon vanilla extract 
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of freshly grated nutmeg
• pinch of kosher salt
• 1 3/4 cups (420g) heavy whipping cream
• 12 ounces mascarpone cheese, room temperature

For the Layers:

• 6 Pumpkin bread slices (my Pumpkin Bread Recipe HERE)
• about 12 ladyfinger cookies
• 2 cups brewed coffee, cold
• Pumpkin mascarpone cream from above

Instructions:

Prep the pumpkin puree:

1. Line a medium bowl with a large enough cheesecloth.
2. Add in the pumpkin puree and using gloves, squeeze and strain the excess liquid from the pumpkin puree into the bowl.
3. Once most of the liquid has been drawn out, peel back the cheesecloth and then scrape the concentrated pumpkin puree paste into another bowl then continue on with the pumpkin mascarpone cream recipe below.

Make the pumpkin mascarpone cream:

1. In a large mixing bowl, mix together the heavy cream, sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Once everything is combined, add in the mascarpone cheese and whip everything together on low speed using a hand mixer or a stand mixer fitted with a whisk attachment. Once the mascarpone cheese has broken up into the cream, increase the speed to medium speed and whip just until the mixture forms into soft peaks. DO NOT OVER MIX.
2. Then gently fold in the pumpkin puree paste and mix until there are no more pumpkin streaks. Again, try not to over mix.

For the layering:

1. To a large shallow bowl, pour in the cold brewed coffee.
2. Slice the pumpkin bread into 6, 1 inch slices. Using gloved hands, dip 3 pumpkin bread slices, one at a time, and line the soaked pumpkin bread slices in the bottom of a casserole dish. You may have to cut the pumpkin bread to make sure it fits and covers the entire bottom of the casserole dish.
3. Spread 1/3 of the pumpkin mascarpone cream on top of the pumpkin bread layer and smooth it out evenly.
4. Dip about 12 ladyfinger cookies in the cold brewed coffee and layer the soaked cookies evenly on top of the pumpkin mascarpone cream. Again, you may have to cut the ladyfingers to make it fit the casserole dish.
5. Spread another 1/3 of the pumpkin mascarpone cream on top of the ladyfinger layers and smooth it out evenly.
6. Dip the remaining 3 slices of pumpkin bread in the cold brewed coffee and place the slices on top of the pumpkin mascarpone cream. Then spread the remaining pumpkin mascarpone cream on top and smooth it out.
7. Store the pumpkin tiramisu in the fridge for 6 hours or overnight. When ready to serve, dust with cocoa powder on top and slice/serve cold.