Skip to Content

How to Make a Coffee and Pumpkin Tiramisu

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 this is your first time here, 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!  Grab yourself a cup of your favorite beverage and (I’ll be having coffee!) and let’s visit awhile.

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.

How to make a delicately flavored 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 for pumpkins. Yep, pumpkins as in pumpkin pie, pumpkin muffins, pumpkin bread, pumpkin cookies and this Coffee and Pumpkin Tiramisu.  {You can check out my other pumpkin recipes, crafts, and decor ideas right here.}

Items Related to This Post – Easy Shopping with a Click!

Coffee and Pumpkin Tiramisu

If you enjoy pumpkin desserts, I recommend you give this Coffee and Pumpkin Tiramisu a try.  It’s a delicate blend of coffee, cocoa, and pumpkin puree that blends into a smooth and delicious treat!

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.

Do you have a favorite pumpkin dessert? I’d love to hear about it in the comments below and I would love to have you sign up for my newsletter so we can stay in touch.

12 Fall Farmhouse Pleasures
← Previous
13 Thanksgiving Recipes and Decor
Next →