Pumpkin Spice Tiramisu Cups with Whipped Cream and Caramel

These pumpkin spice tiramisu cups are an easy, no-bake twist on the Italian classic layered with espresso-dipped cookies, creamy pumpkin mascarpone filling, and topped with whipped cream and a caramel drizzle. Served in individual cups, they’re perfect for parties, holiday dinners, or when you want a make-ahead dessert that feels special without being complicated. My family loves them because they’re light, flavorful, and perfectly portioned plus, that final caramel drizzle makes them irresistible.

Why You’ll Love This Dessert

This dessert combines everything you love about tiramisu with the cozy flavors of fall pumpkin, cinnamon, and a hint of caramel. They’re no-bake, perfectly portioned, and ideal for making ahead so you can enjoy a mess and stress-free entertaining.

Simple Ingredients

Here’s all you need to make these beautiful cups:

• Ladyfingers or Soft Cookies: The base layer for soaking up espresso.
• Espresso or Strong Coffee: Adds depth and balances the sweetness.
• Pumpkin Puree: For that autumn flavor.
• Mascarpone Cheese: Creates a rich, creamy filling.
• Whipped Topping: Makes the filling light and mousse-like.
• Pumpkin Pie Spice: Adds warmth and cozy spice notes.
• Brown Sugar: Sweetens the filling with a caramel-like depth.
• Whipped Cream & Caramel Drizzle: For a decadent finishing touch.

Servings and Cooking Times

Servings: 8 cups
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: 6.5 hours

What is Needed

• Whipped cream and caramel drizzle for topping
• 1 package (about 24) ladyfingers or soft cookies
• 1 cup brewed espresso or strong coffee, cooled
• 8 oz mascarpone cheese, softened
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1 tsp pumpkin pie spice
• 8 oz whipped topping

Instructions

1. In a bowl, beat together mascarpone, pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Fold in whipped topping until fluffy.
2. Quickly dip each ladyfinger or cookie piece into the cooled espresso.
3. Break the cookies up into small bite size pieces.
4. In small glass cups, alternate layers of dipped cookie pieces and pumpkin filling until cups are nearly full.
5. Cover the cups with plastic wrap and refrigerate for at least 4 hours (or overnight) to let the flavors meld.
6. Just before serving, pipe or spoon whipped cream on top and drizzle with caramel.

Top Tips

• If keeping ladyfingers or cookies whole ensure they’re firm so they don’t fall apart when dipped.
• Chill overnight for the richest flavor.
• Use a piping bag for a neat whipped cream topping.

Fun Enhancements

• Add a layer of crushed gingersnaps for crunch.
• Mix 1 tbsp of coffee liqueur into the espresso for an adult twist.
• Garnish with a light dusting of cinnamon or cocoa for extra flair.

Recipe Variations

• Use gingersnaps instead of ladyfingers for a spicier bite.
• Make them in mini mason jars for portable servings.
• Swap caramel drizzle for maple syrup for a different fall flavor.

Recommended Equipment

• Mixing bowls
• Hand mixer & spatula
• Small glass cups or mason jars
• Measuring cups & spoons
• Piping bag for whipped cream

Make Ahead Tips

Assemble up to 24 hours in advance. Add the whipped cream and caramel just before serving for the freshest look.

How to Store & Reheat

• Refrigerate: Cover tightly and store for up to 4 days.
• Freeze: Wrap cups individually and freeze up to 1 month. Thaw in the fridge overnight.

Troubleshooting Your Pumpkin Spice Tiramisu Cups

Why are my layers soggy?

• Dip the cookies quickly 1–2 seconds in the espresso is enough.

My filling is too thin what happened?

• Ensure mascarpone is softened, not melted, and fold in whipped topping gently.

The flavor is bland how do I fix it?

• Add an extra 1/2 tsp pumpkin pie spice or a pinch of cinnamon and nutmeg to boost the flavor.

How to Serve It Beautifully

Serve these cups on a decorative tray with a dusting of cocoa powder or a cinnamon stick garnish they also look gorgeous in mini mason jars for a rustic touch. For the ultimate cozy pairing, enjoy them with espresso, chai tea, a chai-spiced latte, a caramel latte, or even an after-dinner glass of Baileys for the adults.

What You Need to Know About This Recipe

This pumpkin spice tiramisu is a no-bake, make-ahead dessert that transforms the classic Italian treat into an autumn showstopper. Serving them in cups makes them perfect for parties or casual family gatherings.

Pumpkin Spice Tiramisu

Individual pumpkin spice tiramisu cups with espresso-soaked cookies, creamy pumpkin filling, whipped cream, and caramel drizzle.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Chillilng Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Servings 8

Equipment

• Mixing bowls
• Hand mixer & spatula
• Small glass cups or mason jars
• Measuring cups & spoons
• Piping bag for whipped cream

Ingredients

  

• 1 package about 24 ladyfingers or soft cookies
• 1 cup brewed espresso or strong coffee cooled
• 8 oz mascarpone cheese softened
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1 tsp pumpkin pie spice
• 8 oz whipped topping
• Whipped cream and caramel drizzle for topping

Instructions

 

• Make the pumpkin filling: In a bowl, beat together mascarpone, pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Fold in whipped topping until fluffy.
• Soak the cookies: Quickly dip each ladyfinger or cookie piece into the cooled espresso.
• Break up cookies: Break the cookies up into small bite size pieces.
• Layer the cups: In small glass cups, alternate layers of dipped cookie pieces and pumpkin filling until cups are nearly full.
• Chill: Cover the cups with plastic wrap and refrigerate for at least 4 hours (or overnight) to let the flavors meld.
• Top & serve: Just before serving, pipe or spoon whipped cream on top and drizzle with caramel.

Notes

• Chill overnight for the best texture and flavor.
• Add a light dusting of cocoa powder for a classic tiramisu touch.

Keyword Pumpkin Spice Tiramisu

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