Pumpkin Tiramisu

Name: Pumpkin Tiramisu
Total time: 45 minutes (plus chilling)
Yield: 8–10 servings
Ingredients: 3 Tbsp. bourbon; 3 Tbsp. plus ½ cup (packed; 138 g) dark brown sugar, divided; 1 Tbsp. plus 1 tsp. instant espresso powder; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 3 large egg yolks; 1 Tbsp. vanilla extract; 1 15-oz. can pumpkin purée; 1½ cups chilled heavy cream; ¾ cup mascarpone; 20 crisp ladyfingers; 1½ tsp. Dutch-process cocoa powder; 1½ tsp. ground cinnamon

By Jesse Szewczyk

October 16, 2025

Pumpkin Tiramisu on a brown fabric background

Photography by Elliott Jerome Brown Jr., Prop Styling by Tim Ferro, Food Styling by Mieko Takahashi

Pumpkin spice lattes may get a bad rap for being “basic,” but the combination of punchy espresso, rich cream, earthy pumpkin, and warm spices creates the perfect culmination of cozy fall flavors. Here the PSL gets the tiramisu treatment, reimagining each of the flavors as a layer of the beloved dessert. Lady fingers get a quick dip in a boozy espresso solution while canned pumpkin lends the mascarpone whip a subtle orange hue and signature autumnal flavor. And to finish it all off: a dusting of cinnamon with just a touch of cocoa powder. The resulting dessert is everything good about tiramisu with the warming notes of a pumpkin spice latte. You can make the dessert several days in advance, gently cover it in plastic wrap, and stash it in the fridge until you’re ready to enjoy it. (Just hold off on dusting the top until right before you serve it.)

Recipe notes

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