20-Minute Pumpkin Spice Tiramisu Cups Recipe – Heavenly Bliss

You know it’s officially fall when the air turns crisp and my kitchen smells like pumpkin spice. That’s when I pull out my favorite twist on a classic – these dreamy pumpkin spice tiramisu cups. I stumbled on this recipe when I had leftover pumpkin puree and a craving for something creamy, and oh my goodness, it was love at first bite. Combining the rich mascarpone of traditional tiramisu with warm pumpkin spice creates little cups of autumn magic – perfect for cozy nights or impressing friends at fall gatherings. Best part? No oven required!

Why You’ll Love These Pumpkin Spice Tiramisu Cups

Let me tell you why these little cups of joy have become my go-to fall dessert:

• No-bake magic: No oven time means you can whip these up in 20 minutes flat (plus chilling – but who’s counting?)
• Fall in a cup: That creamy pumpkin-spiced mascarpone? It’s like wearing your favorite sweater but in dessert form.
• Crowd-pleaser: Individual servings mean no messy slicing – just hand them out at gatherings and watch faces light up.
• Fancy with zero effort: Dust with cocoa powder and suddenly you’re a pastry chef (your secret’s safe with me).

Ingredients for Pumpkin Spice Tiramisu Cups

Gather these simple ingredients – I promise you probably have most in your pantry already! Just a few quality components create magic when layered together. Here’s exactly what you’ll need:

• 1 cup heavy cream, chilled (trust me, cold cream whips up fluffier)
• ½ cup powdered sugar, packed (sift it if yours is clumpy)
• 8 oz mascarpone cheese, softened (leave it out 30 minutes before mixing)
• ½ cup canned pumpkin puree (NOT pumpkin pie filling – we want pure pumpkin!)
• 1 tsp pumpkin spice blend (or make your own with cinnamon, ginger, nutmeg and cloves)
• 1 tsp vanilla extract (the good stuff makes a difference)
• 1 cup strong brewed coffee, cooled to room temp (I use espresso for extra punch)
• 24 ladyfinger cookies (the crisp Italian kind, about 1 package)
• Cocoa powder for dusting (a fine-mesh sieve works best for pretty sprinkles)

See? Nothing too fancy – just good ingredients combined the right way. Now let’s make some magic!

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Equipment You’ll Need

Don’t worry – you don’t need any fancy gadgets for these pumpkin spice tiramisu cups! Just grab these basics from your kitchen:

• Electric mixer (or strong arms and a whisk – I won’t judge)
• 2 mixing bowls (one for cream, one for mascarpone mixture)
• Measuring cups & spoons (eyeballing won’t cut it here)
• 6 serving cups or glasses (clear ones show off those pretty layers!)
• Rubber spatula for gentle folding (no stiff spoons allowed)

That’s it! Now let’s get mixing.

How to Make Pumpkin Spice Tiramisu Cups

Okay, let’s dive into making these dreamy pumpkin spice tiramisu cups! I promise it’s easier than you think – just follow these simple steps and you’ll have restaurant-worthy desserts in no time. The key is taking your time with each layer, and resisting the urge to sneak bites before they’re fully chilled (trust me, the wait is worth it).

Step 1: Prepare the Cream Filling

First, grab your chilled heavy cream – I can’t stress enough how important it is that both the cream AND your mixing bowl are cold. Pop them in the freezer for 10 minutes if you’re in a warm kitchen. Whip the cream with your electric mixer on medium until soft peaks form, then gradually add the powdered sugar. Keep whipping until you get stiff peaks that hold their shape when you lift the beaters.

In another bowl, mix the softened mascarpone, pumpkin puree, pumpkin spice, and vanilla until smooth and creamy. Now here’s the crucial part – gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Don’t overmix! You want to keep all that lovely fluffiness. I do this in three batches, rotating the bowl as I go, until just combined.

Step 2: Assemble the Layers

Time for the fun part – layering! Pour your cooled coffee into a shallow dish. Working one at a time, quickly dip each ladyfinger into the coffee for just 1-2 seconds per side. They should be moistened but not soggy – think of it like giving them a quick coffee bath rather than a swim!

Place 2-3 soaked ladyfingers in the bottom of each serving cup, breaking them if needed to fit. Spoon about 2 tablespoons of the pumpkin cream over the cookies, spreading gently. Repeat with another layer of dipped ladyfingers and pumpkin cream. I like to end with the pumpkin mixture on top – that gorgeous orange color peeking through the cocoa dusting is just beautiful!

Step 3: Chill and Serve

Now comes the hardest part – waiting! Cover your cups with plastic wrap and chill for at least 4 hours, though overnight is even better. This resting time lets all those amazing flavors meld together and gives the cookies time to soften into that perfect tiramisu texture.

When you’re ready to serve, dust the tops generously with cocoa powder using a fine-mesh sieve for that fancy café look. I sometimes add a tiny sprinkle of extra pumpkin spice on top too – because why not? Grab some spoons and dig into your perfect little cups of fall heaven!

Craving more pumpkin indulgence? Try this melt-in-your-mouth Pumpkin Magic Cake — a layered dessert that’s as enchanting as its name suggests.

Tips for Perfect Pumpkin Spice Tiramisu Cups

After making these dozens of times (okay, maybe hundreds – don’t judge my pumpkin spice addiction), I’ve learned a few tricks for flawless cups every time:

• Keep everything cold: Chill your bowl and beaters before whipping cream – it makes all the difference for that dreamy texture.
• Taste as you go: Pumpkin spice intensity varies – adjust to your preference before assembling.
• Coffee temperature matters: Room temp coffee moistens without dissolving the ladyfingers completely.
• The dip test: Count “one-Mississippi” while dipping cookies – any longer and they’ll turn mushy.

Follow these simple tips and you’ll be the pumpkin tiramisu hero of every fall gathering!

Ingredient Substitutions & Variations

One of my favorite things about these pumpkin spice tiramisu cups is how easily you can tweak them to suit different diets and tastes! Here are my favorite swaps and twists – some I’ve tried myself, others recommended by friends who can’t resist experimenting in the kitchen:

• Dairy-free delight: Swap the heavy cream for chilled coconut cream (just the thick part from the can) and use dairy-free mascarpone. The coconut adds a lovely tropical note that somehow works beautifully with the pumpkin spice!
• Sweetener switch: Not a powdered sugar fan? Maple syrup works wonderfully – just reduce other liquids slightly. I use ¼ cup syrup and add it when mixing the mascarpone.
• Cookie alternatives: Out of ladyfingers? Ginger snap cookies make an amazing autumnal twist (dip them very briefly though – they soften fast). For gluten-free, try almond flour biscuits.
• Caffeine-free version: Replace the coffee with chai tea for a spiced kick, or warm milk with a splash of vanilla if you’re avoiding caffeine completely.
• Savory experiment (bold bakers only!): Once, just for fun, I made a version with ricotta instead of mascarpone, omitted the sugar, and added a pinch of sea salt and black pepper. Topped with crispy sage? Surprisingly delicious – but maybe don’t call it tiramisu!

Remember, some substitutions will change the texture slightly – that’s part of the fun! The only thing I wouldn’t skip? The pumpkin puree. It’s the star of the show, after all.

Serving and Storage Suggestions

Okay, let’s talk about the best ways to serve and store these little beauties – because presentation is half the fun, and nobody wants soggy tiramisu!

For serving: I love going all out with the toppings! A dollop of fresh whipped cream on each cup makes them extra fancy (pipe it through a star tip if you’re feeling fancy). Add a tiny cinnamon stick poking out like a flag, or sprinkle some crushed gingersnaps for crunch. Around Thanksgiving, I sometimes arrange little pumpkin-shaped candies on top – the kids go wild for them!

Storage tips: These keep beautifully in the fridge for up to 2 days – just make sure they’re covered tightly with plastic wrap or in an airtight container. The flavors actually get better overnight! But here’s my secret – if I know I’ll be serving them the next day, I’ll assemble everything except the final cocoa dusting. Then right before serving, I add that perfect cocoa powder sprinkle so it looks freshly made.

One warning though – while you might be tempted to freeze them, I don’t recommend it. The texture turns icy and the ladyfingers get weirdly mushy when thawed. Trust me, I learned this the hard way after a pumpkin spice overload led to some questionable freezer experiments!

Nutritional Information

Now, I’m no nutritionist, but I know some of you like to keep track of what you’re enjoying – especially when it’s as deliciously addictive as these pumpkin spice tiramisu cups! Just remember, these numbers are estimates (I didn’t account for that extra spoonful of filling you’ll inevitably sneak while assembling). Here’s the breakdown per serving:

• Calories: 320 (worth every single one)
• Fat: 22g (most comes from that luscious mascarpone)
• Saturated Fat: 13g
• Carbohydrates: 25g
• Sugar: 18g (we could reduce the powdered sugar, but…why?)
• Protein: 5g
• Fiber: 1g (hey, there’s pumpkin – that counts as a vegetable, right?)

Remember, these values can change based on your exact ingredients – like if you use low-fat mascarpone or extra pumpkin spice (no judgment here). My philosophy? Life’s too short not to enjoy good food with people you love. Everything in moderation – including moderation!

For endless cozy fall flavors and trending air fryer dessert inspiration, check out our curated boards on Pinterest, where new seasonal ideas are waiting to spark your next kitchen creation.

FAQs About Pumpkin Spice Tiramisu Cups

I get so many questions about these pumpkin spice tiramisu cups – and I love chatting about them! Here are answers to the ones that pop up most often in my kitchen (and DMs):

Share Your Creation!

Nothing makes me happier than seeing your pumpkin spice tiramisu masterpieces! Snap a photo of those gorgeous layered cups (especially if you got creative with toppings) and tag me @PumpkinSpiceQueen – I’ll feature my favorites in stories! Got questions or tweaks you loved? Drop them in the comments below. And if this recipe becomes your new fall tradition like it did for me, I’d be over the moon if you left a quick star rating. Now go enjoy those cups of pumpkin spice bliss – I can almost smell them from here!