The Comfort Spoon

Pumpkin Spice Tiramisu Cups: Your New Fall Obsession (No Oven Required!)

Hey there, friend! Anna here, apron on and whisk in hand, ready to share one of my all-time favorite ways to hug someone with food. Imagine this: crisp autumn air outside, your coziest sweater on, and in your hands? A luscious little cup layered with espresso-kissed ladyfingers, clouds of spiced pumpkin cream, and maybe a cheeky dusting of cocoa. No baking, no fuss – just pure, unadulterated fall joy. That’s the magic of these Pumpkin Spice Tiramisu Cups!

We all know classic tiramisu is a dream, but let’s cozy it up for sweater weather, shall we? By folding real pumpkin and warm spices into that dreamy mascarpone cream, we create something truly special. It’s like your favorite coffee break and pumpkin pie had the most delicious love child. And the best part? These beauties come together in about 20 minutes of active time. Seriously! You just layer, chill, and watch the compliments roll in. They’re perfect for Thanksgiving (trust me, I speak from experience!), holiday potlucks, or just because Tuesday deserves a little sparkle. So grab your favorite mug of coffee or cider, and let’s make some kitchen magic happen!

The Thanksgiving That Sparked a Pumpkin Revolution

Pumpkin Spice Tiramisu Cups

Print Recipe

The first time we served these at Thanksgiving, everyone wanted the recipe before dessert was even finished. Creamy mascarpone, spiced pumpkin, and soft ladyfingers layered into personal cups—it’s the coziest way to enjoy tiramisu, no oven required.

• Author: annareynolds
• Prep Time: 20 mins
• chill time: 4 hrs
• Total Time: 25 minute
• Yield: 6–8 cups 1x

Ingredients

Scale 1x2x3x

¾ cup canned pumpkin

1 tsp pumpkin pie spice

¼ cup brown sugar

8 oz mascarpone cheese

1½ cups heavy cream

¼ cup powdered sugar

1 tsp vanilla extract

18–20 ladyfingers

½ cup strong brewed coffee or espresso (cooled)

Optional: cocoa powder, crushed gingersnaps, or cinnamon for topping

Instructions

In a bowl, mix pumpkin, pumpkin spice, and brown sugar.

In another bowl, beat mascarpone, cream, powdered sugar, and vanilla until soft peaks form. Fold in pumpkin mixture.

Dip ladyfingers quickly in coffee. Layer into 6–8 small cups or jars.

Spoon pumpkin cream over the layer. Repeat once more.

Chill at least 4 hours or overnight. Dust with cocoa, gingersnaps, or cinnamon before serving.

Notes

Cozy, creamy, and full of spiced fall flavor—these little tiramisu cups are a no-bake dream come true.

Nutrition

• Calories: 310 per cup

Let me take you back to a particularly chaotic Thanksgiving a few years ago. My oven was staging a full-blown rebellion – stuffed to the gills with turkey, rolls, and three kinds of pie. Panic started to set in… where on earth would my *planned* dessert fit? Then it hit me: why not reimagine tiramisu? Something no-bake, portable, and bursting with fall flavor.

I rummaged through the pantry, finding canned pumpkin and gingersnaps. Inspiration struck! I whipped up a spiced pumpkin mascarpone cream, dipped those ladyfingers in strong coffee (fuel for the cooking marathon!), and layered everything into little mason jars. Honestly? I held my breath when I set them out. But then… magic! My uncle, a self-proclaimed “pumpkin pie purist,” took one bite, paused, and declared, “Anna, this might be better than pie.” Cue the record scratch! The best part? My cousin literally started texting people the recipe *while* still eating hers. Seeing those empty cups and happy faces? That’s exactly why I do this – turning kitchen chaos into delicious, shareable joy.

🧁 Your Pumpkin Spice Tiramisu Toolkit

Gathering your ingredients is the first little act of kitchen love! Here’s what you’ll need for about 6-8 dreamy cups (depending on your cup/jar size):

• ¾ cup canned pumpkin puree: Not pumpkin pie filling! Look for 100% pure pumpkin. This is our fall flavor MVP! Chef’s Tip: If you have homemade roasted pumpkin puree, even better – just ensure it’s thick and not watery.
• 1 tsp pumpkin pie spice: The cozy hug in spice form! Swap Idea: No premixed spice? Make your own: ½ tsp cinnamon + ¼ tsp ginger + ⅛ tsp nutmeg + ⅛ tsp allspice or cloves.
• ¼ cup packed brown sugar: Adds a lovely molasses depth and moisture. Chef’s Insight: Dark brown sugar gives a richer flavor, light brown works perfectly too!
• 8 oz (about 1 cup) mascarpone cheese: The creamy, luxurious heart of tiramisu! Must Know: Let it sit at room temp for 15-20 mins before using – it blends smoother! Sub Alert: In a pinch, full-fat cream cheese works, but mascarpone’s mild sweetness is truly ideal.
• 1½ cups heavy whipping cream: This whips up into cloud-like perfection. Pro Tip: Ensure both the cream and your bowl are COLD for best whipping results!
• ¼ cup powdered sugar: Sweetens the cream without grittiness. Swap Idea: Maple syrup (2-3 tbsp) adds a lovely autumnal note.
• 1 tsp pure vanilla extract: The flavor amplifier! Always use pure, not imitation.
• 18-20 ladyfingers (Savoiardi): The classic tiramisu sponge. Gluten-Free? Many brands offer GF ladyfingers now! Chef’s Note: Crisp ones work best for controlled dipping.
• ½ cup strong brewed coffee or espresso, cooled: The essential “tiramisu” (pick-me-up!) element. No Coffee? Try warm apple cider or chai tea for a different cozy twist!
• Toppings (Optional but delightful!): Cocoa powder, crushed gingersnaps, cinnamon, or even a drizzle of caramel. Fun Fact: Gingersnaps add a spicy crunch that’s *chef’s kiss* with pumpkin.

👩‍🍳 Let’s Build Some Cozy Magic: Step-by-Step

Ready to create layers of bliss? This is the fun part! Remember, we’re aiming for relaxed joy, not perfection. Let’s go:

1. Wake Up the Pumpkin: In a medium bowl, combine the canned pumpkin puree, pumpkin pie spice, and brown sugar. Whisk it like you mean it until it’s completely smooth and smells like a fall candle (the good kind!). Why? This step ensures no sneaky spice clumps and lets the sugar dissolve. Chef’s Hack: Taste it! Adjust spices if you want more warmth. Set this pumpkin party aside.
2. Whip Up the Dream Cream: Grab a large bowl (chilled is best!). Add the room-temperature mascarpone, heavy cream, powdered sugar, and vanilla. Using an electric hand mixer or stand mixer, beat on medium-high speed. Watch closely! We want soft, luscious peaks – that means when you lift the beaters, the cream forms gentle peaks that curl over slightly. Don’t overbeat into stiff butter territory! Pro Tip: Start slow to avoid a powdered sugar cloud, then increase speed.
3. Marry Pumpkin & Cream: Time to bring our two mixtures together! Gently spoon about 1/3 of the whipped mascarpone cream into the pumpkin mixture. Fold it in carefully using a spatula – think gentle figure-eight motions. This lightens the pumpkin. Now, pour the lightened pumpkin mix back into the bowl with the remaining whipped cream. Fold again, gently but thoroughly, until you have a beautifully uniform, pale orange cloud. Secret Weapon: Undermixing is better than overmixing here – we want to keep that airy texture!
4. Coffee Dunk Station: Pour your cooled coffee or espresso into a shallow dish (a pie plate works great). Work quickly here! Dip each ladyfinger into the coffee for about 1-2 seconds per side. You want them moistened but not soggy and falling apart – think “sponge that absorbed a splash,” not “drowned sponge.” Kitchen Wisdom: If your ladyfingers are very hard, a tiny dip is enough. If softer, even quicker! Break them to fit neatly into your cups/jars if needed.
5. Layer Up the Love: Grab your serving cups or jars (6-8 oz size is perfect). Start with a layer of coffee-dipped ladyfingers, covering the bottom snugly. Spoon half of that glorious pumpkin cream over the ladyfingers, smoothing it gently. Repeat the layers: another layer of dipped ladyfingers, then the remaining pumpkin cream. Presentation Pro Tip: Use the back of a spoon or a small offset spatula to smooth the top cream layer for a polished look.
6. The Patience Payoff (Chill!): Cover your beautiful cups loosely with plastic wrap or lids. Refrigerate for at least 4 hours, but honestly? Overnight is GOLD. This chill time is non-negotiable magic. It lets the flavors meld, the coffee soak into the ladyfingers perfectly, and the cream set into sublime, sliceable luxury. Anna’s Rule: The longer they chill, the better they get!
7. The Grand Finale (Topping Time!): Right before serving, dust the tops generously with cocoa powder using a fine sieve for a classic look. Feeling extra? Add a sprinkle of crushed gingersnaps or a pinch of cinnamon. Showstopper Move: A tiny dollop of whipped cream and a mini gingerbread cookie on top!

Serving Your Little Cups of Autumn Bliss

Presentation is part of the fun! I adore serving these in clear glasses or mason jars – seeing those beautiful layers is half the delight. Pop them straight from the fridge onto a little dessert plate or tray. Pair them with a steaming mug of spiced chai, a shot of espresso for the true tiramisu experience, or even a glass of dessert wine like Moscato. They’re perfectly portioned for individual indulgence, making them ideal for dinner parties, potlucks (no slicing needed!), or your own well-deserved treat night. Remember that dusting of cocoa or gingersnaps? Do it just before serving for maximum visual pop and fresh flavor!

Make It Your Own: Delicious Twists

Love the base recipe? Try these fun spins!

• Boozy Pumpkin: Add 1-2 tablespoons of bourbon, spiced rum, or coffee liqueur (like Kahlúa) to the cooled coffee for dipping. Adulting, achieved!
• Ginger Snap Crunch: Replace the ladyfingers with *briefly* coffee-dipped gingersnap cookies for an intense spicy kick and extra crunch.
• Dairy-Free Delight: Use vegan mascarpone (available at many stores) or blend firm silken tofu with a little lemon juice and maple syrup. Swap heavy cream for full-fat coconut cream (chill the can first and scoop out the solid part).
• Chocolate-Pumpkin Swirl: Before layering, mix 2 tbsp of melted and cooled chocolate (dark or milk) into *half* of the pumpkin cream. Layer plain pumpkin cream, then chocolate-pumpkin cream for a marbled effect!
• Apple Cider Soak: Swap the coffee for warmed (then cooled) spiced apple cider. Top with a sprinkle of toasted pecans.

Anna’s Kitchen Corner: Notes & Nostalgia

This recipe is such a love letter to flexible, joyful cooking! It started as that Thanksgiving oven Hail Mary, but it’s evolved into a year-round favorite (yes, I make pumpkin spice in July and own it!). Over the years, I’ve learned a few things: Using high-quality mascarpone makes a noticeable difference in silkiness. Chilling the mixing bowl really does help the cream whip faster. And the biggest lesson? Don’t stress the layers! One hilarious test batch involved my toddler “helping” – let’s just say the layers were… abstract. But you know what? It tasted just as amazing! That’s the beauty of these cups; they’re forgiving and focused on flavor. Now, it’s the dessert my nieces request by name, and seeing friends recreate it (often with their own twists!) brings me so much happiness. Food is connection, and these little cups? They’re edible hugs.

Your Questions, Answered!

Let’s tackle some common tiramisu cup conundrums:

• Q: Can I make this ahead of time? Absolutely, PLEASE do!
  A: This dessert is a make-ahead dream! They need at least 4 hours to set, but 24 hours is truly ideal. The flavors deepen beautifully. Just add toppings right before serving. They’ll keep well-covered in the fridge for up to 3 days.
• Q: My cream is runny! What happened?
  A: Oh no! A few culprits: 1) The cream or bowl wasn’t cold enough. 2) The mascarpone was too cold or overbeaten (room temp is key!). 3) The pumpkin mix added was too warm or watery (use thick puree!). Fix: Pop the whole mixture (in its bowl) into the freezer for 15-20 mins, then re-whip gently. If still too soft, it’ll still

• Final Thoughts: A Hug in a Cup (Pumpkin-Style!)

  And there you have it, friend—proof that dessert doesn’t need an oven to dazzle. These Pumpkin Spice Tiramisu Cups are more than just a treat—they’re a moment. A little pause in the chaos. A sweet, spiced nod to the season that says, “Hey, you’re doing great. Now have some creamy joy layered with coffee-soaked dreams.”

  Whether you’re making them ahead for the big feast or sneaking one out of the fridge on a random Wednesday (been there, zero regrets), they’re bound to become a fall favorite. So go ahead, spoon into that soft, pillowy bite, and let it transport you to golden leaves, cozy socks, and the gentle hum of kitchen happiness. You’ve earned this one.