Pumpkin Tiramisu with Molasses Cookie Crumb

Pumpkin Tiramisu with Molasses Cookie Crumb

Pumpkin Tiramisu with Molasses Cookie Crunch

It is officially the first day of fall! How exciting! I have been scrolling through Fall recipes for the last 3 months on Pinterest, and recently came across this one from Foodie Crush. Combining pumpkin and pumpkin spices with tiramisu in a pie form sounded like the perfect fall/Thanksgiving dessert. Not to mention it is a no-bake dessert which is perfect for us Californians because September can be one of our hottest months!

Pumpkin Tiramisu

This is so pretty and will be the perfect dessert to serve at my next dinner party. Also, the earlier you make it, the better. Allowing the flavors and coffee to saturate the lady fingers for at least 24 hours yields a wonderful dessert.

Pumpkin Tiramisu with Molasses Cookies

It is really easy to put together, and can be made in less than 20 minutes. I made homemade these molasses cookies before hand, but store-bought cookies would work just the same. Traditional Tiramisu is dusted with cocoa powder, however I used powdered sugar. Next time, I think I will try the cocoa powder for an additional element. Enjoy!

Perfect for fall- Pumkin Tiramisu

Molasses Cookie Pumpkin Tiramisu


  • 2 cups whipping cream, cold
  • 1/4 cup granulated sugar
  • 8 ounces mascarpone cheese, at room temperature
  • 1 15 ounce can pumpkin
  • 1 teaspoon pumpkin pie spice
  • 2 cups brewed coffee
  • 2 packages lady fingers
  • 10 molasses cookies
  • Powdered sugar or cocoa powder


  1. Lightly spray a 9 inch springform pan with nonstick cooking spray.
  2. In a clean bowl, beat cold whipping cream and sugar until stiff peaks form.
  3. Place whipped cream in a separate bowl.
  4. Beat together mascarpone cheese, pumpkin, and spices until smooth.
  5. Add whipped cream to mascarpone mixture and gently fold until combined.
  6. Chop Molasses cookies into medium sized chunks.
  7. Quickly submerge each lady finger into the coffee then place along the side and bottom of the spring form pan.
  8. Add half of the filling to the pan and gently spread.
  9. Sprinkle with 1/2 of the chopped molasses cookies.
  10. Add another layer of coffee dipped lady fingers on top of the molasses cookie layer followed by the rest of the mascarpone filling.
  11. Finish with sprinkling the remaining chopped molasses cookies.
  12. Cover tiramisu with plastic wrap and refrigerate for at least 1 hour but preferably 24 hours.
  13. When ready to serve, remove the ring around the springform and sprinkle with powdered sugar or cocoa powder.


Recipe slightly adapted from Foodie Crush


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    […] the last post I did, Pumpkin Tiramisu, I was going on and on how it is feeling like fall here and that we managed to skip our September […]

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