Pumpkin Spice Tiramisu is an easy, no-bake, fall dessert. Bursting with pumpkin flavor, and coffee soaked ladyfingers, this pumpkin tiramisu adds a whole new twist to the classic Tiramisu!

When those holidays come around, there's nothing easier than making a no-bake dessert for a potluck or party. And if you love Pumpkin Spice Lattes even a little bit, you will LOVE this Pumpkin Spice Tiramisu!

Does This Tiramisu Use Raw Eggs

Though traditionally, I would add in a few eggs, and briefly heat over the stove top to kill any bacteria, but with this Tiramisu, you can save yourself the hassle and extra dishes.

It's still just as light and fluffy, deliciously indulgent, fall inspired with the perfect amount of pumpkin flavor and spicy warmth.

Ingredients For Tiramisu

• Dairy. This recipe calls for Heavy Whipping Cream and Cream Cheese for that luscious cream filling. I don't have a dairy free recipe just yet, but I'll be sure to post one soon!
• Coconut Sugar. I used the coconut sugar instead of granulated or powdered sugar. It's not as sweet, and adds a little extra nuttiness to the tiramisu.
• Pumpkin Puree. It's not Pumpkin Spice Tiramisu without pumpkin puree!
• Vanilla Extract. The secret ingredient everyone underestimates. Makes the whole dessert smell so good!
• Spices. I added Pumpkin Pie Spice, Ground Cinnamon, and Nutmeg, but you can add a few of your own if you wish.
• Strong Coffee. This is used to soak the ladyfingers to make them nice and moist. You don't taste the coffee too much, but you are welcome to use hot chocolate or milk if you are serving this to kids.
• Ladyfinger Cookies. The most important thing in Tiramisu are the ladyfingers. I have seen people use biscotti and sponge cake/pound cake as well, but not sure how that will turn out.
• Cocoa Powder. You can opt out of this, and garnish the top with buttercream, fruits, or even some more cream cheese filling if you have any left.

How To Make No Bake Pumpkin Spice Tiramisu

Gather your ingredients.

In a medium bowl, whip your 1 2/3 cup heavy cream until stiff peaks. Set aside.

In a large bowl, mix your 8 oz cream cheese, and 1 cup coconut sugar on low speed until combined.

Add in your 1 cup pumpkin puree, and 1 tsp vanilla extract, and mix to combine.

Fold the heavy whipping cream into the cream cheese mixture, by hand. Be very gentle as to not deflate the whipping cream. Set the cream mixture aside for a minute.

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Dip each of the ladyfingers into coffee briefly, and line the bottom of a 13"x9" baking pan with the soaked ladyfingers.

Smooth half of the cream mixture on top of the layer of ladyfingers and smooth out the top.

Add one more layer of coffee-soaked ladyfingers, and add the other half of the cream on top of those ladyfingers. Smooth out the top.

Refrigerate uncovered for about 6 hours or overnight. Before serving, sprinkle the top with cocoa powder.

More Fall Inspired Desserts

• Apple Butter Cookies
• Pumpkin Roll Cake with Cream Cheese Frosting
• Baked Cinnamon Apple Cider Donuts
• Apple Crumb Cinnamon Rolls
• Swirled Cinnamon Raisin Bread