Skip to Content

Coffee and Pumpkin Tiramisu ~ A Bountiful Harvest

Imagine all of your favorite fall flavors together in one delicious dessert. That’s what you can expect with this delicately flavored coffee and pumpkin tiramisu!

If you’re visiting here from the A Bountiful Harvest blog hop ~ Welcome to Cupcakes and Crinoline ~ the blog where you’ll find a little bit of everything ~ it’s like stopping by my home ~ you’re never quite sure what you’ll find but you’ll always be Welcome!  So grab yourself a cup of your favorite beverage and I hope you’ll stay a while and visit.  You can follow me on Facebook, Twitter, Instagram, G+ and here at the blog via email using the form at the bottom of the post.

Coffee and Pumpkin Tiramisu

The Holidays are almost upon us and before we head right into Christmas it’s time to breathe a little and enjoy Thanksgiving.

Rich and delicious, Coffee and Pumpkin Tiramisu

Other than the most important aspect of Thanksgiving, being thankful for so many of the blessings in my life, I’m also thankful the Pumpkins. Yep, pumpkins as in Pumpkin Pie, Pumpkin muffins, pumpkin bread, pumpkin cookies and Coffee and Pumpkin Tiramisu.  {You can check out my other pumpkin recipes right here.}

Coffee and Pumpkin Tiramisu ~ A Bountiful Harvest
Save RecipeSave Recipe


1 cup strong coffee cooled

16 ounces cream cheese softened

1/2 cup sour cream

1 cup heavy cream

1 cup confectioners' sugar

2 teaspoon pure vanilla extract

1/8 teaspoon ground cinnamon

1 cup canned pumpkin puree

1 package Italian Cookies

Cocoa for dusting


  1. In a chilled mixer bowl combine cream cheese, sour cream and 1/3 cup of the heavy cream until thoroughly mixed on medium speed.
  2. Add confectioner's sugar, remaining heavy cream, vanilla, cinnamon and 3 tablespoons of the cooled coffee to the above mixture mixing well.
  3. Next, add the pumpkin puree using medium-low speed just until blended.
  4. Quickly dip the lady fingers {one at a time} into the coffee and add to bottom of glass. I had to break mine in half to fit.
  5. Next, top with the pumpkin mixture. Repeat this two more times. Add one-half of a cookie dipped in the coffee to the top and sprinkle with cocoa.
  6. Cover and refrigerate for at least 4 hours and up to 2 days. Serve well chilled.

 I’ve joined with the lovely ladies below for this Blog Hop ~ I hope you check out their A Bountiful Harvest posts for more inspiration.  I am so very Thankful that you stopped by!


Heather and Vanessa at At The Picket Fence

Mary Beth at Cupcakes and Crinoline

Maryann at Domestically Speaking

Courtney at French Country Cottage

Kristin at My Uncommon Slice of Suburbia

Kristin at Yellow Bliss Road

Heather at  Setting for Four

Sharing at:  Inspire Me Please

Eight Classic Thanksgiving Desserts – Bright Ideas

Wednesday 13th of November 2013

[…] Pumpkin Tiramisu from Cupcakes and Crinoline looks so […]

Project Inspire{d} Countdown to Thanksgiving ~ Week #40 | Cupcakes and Crinoline

Monday 11th of November 2013

[…] part of the A Bountiful Harvest hop I made a Coffee Pumpkin Tiramisu ~ it’s Tiramisu with a twist and it’s also nonalcoholic so you can make it for the […]

A Thankful Thanksgiving Mantel - At The Picket Fence

Friday 8th of November 2013

[…] Coffee and Pumpkin Tiramisu at Cupcakes and Crinoline […]

Thanksgiving Goodie Bags Printable ~ A Bountiful Harvest Blog Hop - Domestically Speaking

Friday 8th of November 2013

[…] Coffee and Pumpkin Tiramisu at Cupcakes and Crinoline […]

Kristin @ Yellow Bliss Road

Friday 8th of November 2013

Looks so yummy!!

Mary Beth

Monday 11th of November 2013

Thanks, Kristin!