Pumpkin Gingersnap Tiramisu
Indulge in the luscious layers of fall-inspired decadence with this Pumpkin Gingersnap Tiramisu—a no-bake dessert that marries the creamy richness of traditional tiramisu with the warm, spiced flavors of pumpkin pie. Crisp gingersnap cookies are delicately soaked in espresso, adding a hint of bold coffee flavor to balance the sweet, airy pumpkin-mascarpone filling. Whipped cream folded into the mixture creates an irresistibly light texture, while aromatic spices like cinnamon, ginger, and nutmeg take center stage. Perfect for festive gatherings or cozy evenings, this dessert is easy to prepare and even more rewarding after a night of chilling—when the flavors meld seamlessly. Top with cocoa powder and candied ginger for a show-stopping finish!
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Recipe Information
Ingredients
- 250 grams Gingersnap cookies
- 240 milliliters Espresso or strong brewed coffee
- 425 grams Pumpkin purée
- 450 grams Mascarpone cheese
- 240 milliliters Heavy cream
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 30 grams Powdered sugar
- 2 teaspoons Unsweetened cocoa powder (optional, for dusting)
- 2 tablespoons Chopped candied ginger (optional, for garnish)
Instructions
Prepare the coffee: Brew the espresso or strong coffee and set aside to cool to room temperature.
In a large mixing bowl, combine the pumpkin purée, mascarpone cheese, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix thoroughly until smooth and fully incorporated.
In a separate bowl, whip the heavy cream with powdered sugar until medium peaks form.
Gently fold the whipped cream into the pumpkin-mascarpone mixture until smooth and fluffy. Set the filling aside.
Using a shallow dish, quickly dip each gingersnap cookie into the cooled coffee, soaking each side lightly. Do not oversoak, as the cookies will become too soft.
In an 8x8-inch dish (or a similar-sized serving dish), create the first layer by lining the bottom with the coffee-soaked gingersnaps.
Spread half of the pumpkin filling evenly over the gingersnap layer.
Add another layer of coffee-soaked gingersnaps on top of the pumpkin filling.
Spread the remaining pumpkin cream mixture evenly over the second cookie layer.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, allowing the cookies to soften and the flavors to meld.
Before serving, dust the top with unsweetened cocoa powder (if using) and sprinkle with chopped candied ginger for an extra touch of flavor and texture.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 28.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
