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Molasses Cookie Pumpkin Tiramisu
Prep Time
20 mins
Chill Time
1 hr

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. 

Course: Dessert
Cuisine: Italian
Keyword: pumpkin no bake recipes, pumpkin tiramisu recipe
Author: Jackie
  • 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
  1. Lightly spray a 9 inch springform pan with nonstick cooking spray.
  2. In a clean bowl, beat 2 cups cold whipping cream and sugar until stiff peaks form.

  3. Place whipped cream mixture 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; set aside.

  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 ½ 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 to the top.

  12. Cover tiramisu with plastic wrap and refrigerate for at least 1 hour but preferably 24 hours.
  13. Right before serving, whip remaining ½ cup of heavy whipping cream and 1 teaspoon sugar until stiff peaks form.

  14. 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 Notes

Recipe slightly adapted from Foodie Crush