This Pumpkin Tiramisu with Molasses Cookie Crumb is a great go-to dessert. Easier than it looks, and bursting with a delicious pumpkin and coffee flavor combination. Add in the molasses cookies and you’ll be swooning.
- 2 ½ cups whipping cream divided
- ¼ 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
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Lightly spray a 9 inch springform pan with nonstick cooking spray.
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In a clean bowl, beat 2 cups cold whipping cream and sugar until stiff peaks form.
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Place whipped cream mixture in a separate bowl.
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Beat together mascarpone cheese, pumpkin, and spices until smooth.
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Add whipped cream to mascarpone mixture and gently fold until combined.
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Chop Molasses cookies into medium sized chunks; set aside.
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Quickly submerge each lady finger into the coffee then place along the side and bottom of the spring form pan.
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Add half of the filling to the pan and gently spread.
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Sprinkle with ½ of the chopped molasses cookies.
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Add another layer of coffee dipped lady fingers on top of the molasses cookie layer followed by the rest of the mascarpone filling.
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Finish with sprinkling the remaining chopped molasses cookies to the top.
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Cover tiramisu with plastic wrap and refrigerate for at least 1 hour but preferably 24 hours.
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Right before serving, whip remaining ½ cup of heavy whipping cream and 1 teaspoon sugar until stiff peaks form.
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When ready to serve, remove the ring around the springform, top with whipped cream (if desired) and sprinkle with powdered sugar or cocoa powder.
Recipe slightly adapted from Foodie Crush