Pumpkin Tiramisu with Gingerbread Ladyfingers

This pumpkin tiramisu with gingerbread ladyfingers has thick layers of fluffy pumpkin filling, coffee-dipped ladyfingers, and whipped topping. Pumpkin purée and pumpkin spice bring plenty of fall flavor, while the coffee balances the sweetness. Add the optional splash of Kahlúa for a little coffee liqueur flavor between those creamy layers.

For this version, I use my homemade gingerbread ladyfingers, which add molasses and warm spices to the dessert. You can make the filling with cream cheese or mascarpone, then assemble everything in one dish and refrigerate for at least six hours. It’s a pumpkin dessert that fits right into Thanksgiving dinner or a Christmas gathering.

• Creamy pumpkin filling: Pumpkin purée, pumpkin spice, and heavy cream make a thick, fluffy filling with pumpkin flavor in every bite.
• Coffee and gingerbread together: The dipped ladyfingers add coffee, molasses, and warm spices between the pumpkin layers.
• Your choice of cream cheese or mascarpone: Use cream cheese for a tangier filling or mascarpone for a milder flavor.
• No cooked custard: Mix the filling, assemble the layers, and let the dessert chill.
• A holiday dessert you serve cold: After at least six hours in the refrigerator, finish with whipped topping and bring it to the table.
• Optional Kahlúa: Add it to the coffee dip or leave it out without changing the rest of the recipe.

• Cream cheese or mascarpone: Cream cheese gives the pumpkin filling a little tang, while mascarpone has a milder flavor. Let either soften before mixing.
• Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
• Light brown sugar: Adds sweetness and a little molasses flavor.
• Granulated sugar: Sweetens the pumpkin filling alongside the brown sugar.
• Pumpkin spice seasoning: Gives the filling its warm fall flavor.
• Heavy cream: Makes the pumpkin mixture thick and fluffy as you whip it.
• Homemade gingerbread ladyfingers: Their molasses and spices pair with the pumpkin filling. You can also use store-bought ladyfingers.
• Cold coffee: Adds coffee flavor to each cookie layer.
• Kahlúa, optional: Stir it into the coffee for a little coffee liqueur flavor.
• Whipped topping: Finishes the tiramisu with a soft, creamy top layer.

• Prepare the pumpkin filling. Beat the pumpkin purée and room-temperature cream cheese or mascarpone until smooth. Then mix in both sugars and the pumpkin spice.
• Whip until fluffy. Add the heavy cream, starting on low speed to prevent splashing. Gradually increase the speed and mix until the filling is thick and fluffy.
• Make the coffee dip. Pour the cold coffee into a shallow bowl. If you’re using Kahlúa, stir it in now.
• Build the first layer. Quickly dip the cooled gingerbread ladyfingers into the coffee and arrange them across the bottom of your dish. Spread half the pumpkin filling over the cookies.
• Repeat the layers. Add another layer of dipped ladyfingers, followed by the remaining pumpkin filling.
• Chill and finish. Cover and refrigerate for at least six hours. Before serving, spread the whipped topping over the tiramisu.

• Start with completely cooled ladyfingers. If you’re baking them yourself, let them cool before dipping and layering.
• Smooth out the cream cheese first. Mixing it thoroughly with the pumpkin helps prevent little lumps in the finished filling.
• Keep the heavy cream cold. Leave it refrigerated until you’re ready to add it to the bowl.
• Watch the filling as you mix. Stop once it’s thick and fluffy. Mascarpone can become grainy if you overbeat it.
• Give the cookies a quick dip. Homemade ladyfingers are delicate, so they need just enough coffee to coat them. A long soak can make the finished tiramisu soggy.
• Leave leftover coffee in the bowl. You don’t need to use every drop, and pouring it over the layers adds too much liquid.
• Allow the full chilling time. Those six hours help the filling set and the cookies soften throughout.
• Serve it cold. For cleaner slices, wipe your knife between cuts and use a wide spatula to lift each portion.

• Refrigerator: Cover the dish tightly or place leftover portions in an airtight container. Refrigerate for up to four days, and keep the tiramisu chilled between servings. The ladyfingers will continue to soften as it sits.
• Freezing: This pumpkin tiramisu is best refrigerated. Freezing and thawing can change the texture of the pumpkin cream and make the coffee-dipped ladyfingers softer, so I recommend refrigeration for the best results.