This Pumpkin Tiramisu recipe is the most delicious one you'll ever come across, and features a Pumpkin Tiramisu Cake with frosting that perfectly matches the classic flavors of Italian tiramisu.
This dessert has a classy look and will look absolutely stunning on your dinner table when guests come over, and it has the most perfect fall flavors ever!
It's a dish that kids and adults both like, plus since we'll bake it in the oven you don't have to worry about raw eggs at all, unlike other tiramisu recipes. The combination of flavors in this pumpkin recipe is out of this world, and I'm sure you're going to fall in love with it!
Want to learn how to make this delicious Pumpkin Tiramisu Cake? Then keep on reading!
Table of Contents
What is a Pumpkin Tiramisu?
Pumpkin Tiramisu is a delicious combination of the Italian dessert Tiramisu, along with pumpkin flavor for the perfect fall dessert! But to truly understand what our delicious Pumpkin Tiramisu is, we need to first see what a Tiramisu is!
Tiramisu is undoubtedly the most well-known and popular Italian dessert. It's a lovely coffee-flavored dish that layers ladyfinger cookies in espresso with a delightful creamy layer of mascarpone cheese, sugar, and eggs. Finally, a little cocoa powder is sprinkled on top for a classic touch.
Unfortunately, not everyone has lady finger cookies around and raw eggs that are usually a part of tiramisu making it a dessert that many don't serve to the elderly or kids. That's why this Pumpkin Tiramisu solves all those problems and more!
It features a Pumpkin Tiramisu cake that's baked to perfection and piped beautifully for a classic look that will look stunning on your dinner table. It's classy, delicious, and the perfect fall treat!
What Makes This Pumpkin Tiramisu Recipe Special?
This Pumpkin Tiramisu Cake Recipe is the perfect segue into the colorful fall and all its delicious flavors season, just as much as S'mores Tiramisu Cake into the summer! It is not overly sweet but is very fluffy, moist, and delicious.
It's perfect for this time of the year because this cake is loaded with all the flavors of the fall season you've been waiting to enjoy with a cup of coffee at any of your gatherings.
Also, it's super easy to make and no extensive cake decoration skills are needed for a fabulous presentation. The finished product looks absolutely stunning and will please your guests just as much as the flavors will.
Pumpkin spiced pie with tasty homemade pumpkin puree-soaked cake sponges, paired with home-brewed espresso go together marvelously.
Beautifully piped soft tasty frosting and the dusted cocoa powder give this cake a stunning look that's too good to pass up. When describing the taste of the cake, the first word that comes to mind is amazing!
Your mouth waters just by the looks of it, and the taste won't disappoint. It is a blessing straight from heaven. I highly recommend you give it a try!
What You Need to Make Pumpkin Tiramisu at Home
Making this delicious Pumpkin Tiramisu Cake is easier than you think! Here's what you need to make it at home today:
For Pumpkin Tiramisu Batter:
- Eggs: First of all, we'll need some eggs which will help our delicious dessert rise and even add some richness to it.
- Sugar: We'll also need some regular white sugar to sweeten it to the right level.
- Pumpkin puree: For that perfect pumpkin flavor, you'll need some pumpkin puree for this recipe. I've used homemade pumpkin puree to keep things simple and make them taste even better.
- Vanilla extract: You'll also need some vanilla extract to bring out all the flavors in the recipe and make it taste even better!
- All-purpose flour: We'll be adding some regular all-purpose flour to our recipe to give structure to our Pumpkin Tiramisu Cake.
- Salt: To balance out all the flavors, we'll be using some salt in our recipe! I've used sea salt here but you can use kosher salt too.
- Baking powder: We'll also need some baking powder to use as the leavening agent in our delicious dish.
- Cinnamon: For the perfect fall flavors, we'll be adding some cinnamon to the batter! You'll need one teaspoon ground cinnamon for this recipe.
- Pumpkin pie spice: You'll also need some pumpkin spice to make it extra special and make it taste perfectly like fall. We'll be adding half teaspoon pumpkin pie spice.
For Pumpkin Tiramisu Cake Frosting:
- Cream cheese: We'll be using some softened cream cheese in our frosting for the most delicious, creamy base! The light sourness is going to enhance the flavor of the pumpkin tiramisu cake.
- Powdered sugar: You'll also need some simple powdered sugar (confectioners' sugar) in this frosting recipe to sweeten it to just the right level.
- Heavy cream: We'll also be using some heavy whipping cream to get the right consistency in our delicious, creamy, frosting. I've used 40 % fat heavy cream straight from the fridge to make this topping.
- Espresso: For that classic espresso flavor that Tiramisu is known for, we'll be using some freshly brewed espresso in our recipe.
- Cocoa powder: And, of course, we'll add some cocoa powder on top by dusting it on top of the cake for that classic Tiramisu touch!
How to Make Pumpkin Tiramisu (Step-by-Step)
Making this delicious fall dessert is super easy, and to make it even easier I've included step-by-step instructions and pictures for you here:
How to Make Pumpkin Tiramisu Cake Batter
First thing first, measure out all dry ingredients into a medium bowl and mix them all together using a wire whisk. Set aside until ready for use.
Next, preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes or until light in a stand mixture, until it turns fluffy and pale yellow in color. You can also use an electric mixer for this recipe.
Reduce mixing speed to medium/low and add homemade pumpkin puree and pure vanilla extract. Mix for another minute or so.
Remove the mixing bowl from the stand mixer and add prepared dry ingredients (flour, sea salt, baking soda, cinnamon, and pumpkin pie spice) into the egg mixture in 2 separate additions.
Carefully fold in the dry ingredients with each addition trying not to deflate air pockets as much as possible.
Divide the cake batter evenly between the three pans and use a cake spatula to level the batter in each baking pan.
Bake in the preheated oven to 350 C for 18 minutes, or until the toothpick inserted into the center of the sponge cake comes out clean.
Remove from the oven; let the cake sponges cool in pans for 10 minutes before removing them from the baking pans.
Remove cake sponges from pans and cool completely before frosting.
How to Make Pumpkin Tiramisu Cake Frosting
While the cake sponges are cooling, make the frosting.
Start by beating softened cream cheese and confections' sugar slowly gradually increase the mixing speed to high and beat for a minute, scraping down the cream on the sides of the mixer bowl halfway through.
Then add cold heavy whipping cream, and beat again for a couple of minutes scraping down the sides of the bowl in the middle of mixing.
How to Assemble Pumpkin Tiramisu Cake
Time to decorate our delicious fall dessert! Place a large 6B Wilton decorating tip attachment into the piping bag. Then fill half of a piping bag with the cream.
Place the cake sponge onto a cake platter and soak it with freshly brewed espresso. Then we'll start piping on top of the cake sponge.
After that, place another cake sponge on top of the piped cream, soak the cake layer with espresso and proceed by using the same instructions.
Refrigerate the cake for at least 4 hours or overnight before serving. Your delicious Pumpkin Tiramisu Cake is ready to be served!
How to Store Leftover Pumpkin Tiramisu
This delicious cake is perfect for fall and it finishes fast in our household! But if you have any leftovers, you can slice them into individual slices and cover them with plastic wrap. Place the covered slices in an airtight container and store them in the fridge for up to 3 days.
Alternatively, you can freeze the cake sponges before piping the frosting on top. To do this, wrap it in foil or plastic wrap, place it in an airtight container, and pop it in the freezer for up to three months. Let it thaw overnight before piping the frosting on!
Enjoy with a hot cup of homemade latte or tea. Yum!
More Cake Recipes You'll Love
Apricot Bee Cake Recipe
S’mores Tiramisu Cake Recipe
Chocolate Meringue Cake Recipe (Piano Version)
Drunken Cherry Cake Recipe
Healthier Homemade Carrot Cake
Chocolate Cherry Cake
Apple Cake
Also, check out the dessert category. Oh, and you will find much more deliciousness in the fall category.
Recipe Card
The Perfect Pumpkin Tiramisu (Cake with Cream Frosting)
Ingredients
Tiramisu Pumpkin Cake Batter Ingredients
- 8 – eggs (I used home eggs)
- 1 cup – organic sugar
- 1 cup – homemade pumpkin puree
- 1 tsp. – pure vanilla extract
- 3 cups – organic all-purpose flour
- ¼ tsp. – sea salt
- 1 tsp. – baking powder
- 1 tsp. – cinnamon
- ½ tsp. – pumpkin pie spice seasoning
Tiramisu Pumpkin Cake Frosting Ingredients
- 16 oz – softened cream cheese
- 1 cup – confectioners’ sugar
- 4 cups – cold heavy whipping cream (I used 40 % fat)
- 1 cup – freshly brewed espresso
- 1 tbsp. – cocoa powder for dusting
Instructions
How to Make Pumpkin Tiramisu Cake Batter
- First thing first, measure out all dry ingredients into a medium bowl and mix them all together using a wire whisk. Set aside until ready for use.
- Next, preheat the oven to 350 F (180 C). Beat eggs and sugar on high for 5 minutes or until light in a stand mixture, until it turns fluffy and pale yellow in color. You can also use an electric mixer for this recipe.
- Reduce mixing speed to medium/low and add homemade pumpkin puree and pure vanilla extract. Mix for another minute or so.
- Remove the mixing bowl from the stand mixer and add prepared dry ingredients (flour, sea salt, baking soda, cinnamon, and pumpkin pie spice) into the egg mixture in 2 separate additions.
- Carefully fold in the dry ingredients with each addition trying not to deflate air pockets as much as possible.
- Divide the cake batter evenly between the three pans and use a cake spatula to level the batter in each baking pan.
- Carefully fold in the dry ingredients with each addition trying not to deflate air pockets as much as possible.
- Bake in the preheated oven to 350 C for 18 minutes, or until the toothpick inserted into the center of the sponge cake comes out clean.
- Remove from the oven; let the cake sponges cool in pans for 10 minutes before removing them from the baking pans.
- Remove cake sponges from pans and cool completely before frosting.
How to Make Pumpkin Tiramisu Cake Frosting
- While the cake sponges are cooling, make the frosting.
- Start by beating softened cream cheese and confections' sugar slowly gradually increase the mixing speed to high and beat for a minute, scraping down the cream on the sides of the mixer bowl halfway through.
- Then add cold heavy whipping cream, and beat again for a couple of minutes scraping down the sides of the bowl in the middle of mixing.
How to Assemble Pumpkin Tiramisu Cake
- Time to decorate our delicious fall dessert! Place a large 6B Wilton decorating tip attachment into the piping bag. Then fill half of a piping bag with the cream.
- Place the cake sponge onto a cake platter and soak it with freshly brewed espresso. Then we'll start piping on top of the cake sponge.
- After that, place another cake sponge on top of the piped cream, soak the cake layer with espresso and proceed by using the same instructions.
- Refrigerate the cake for at least 4 hours or overnight before serving. Your delicious Pumpkin Tiramisu Cake is ready to be served!
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Mary E Roszkowski says
What size pans do you use for this recipe? 8" rounds? 9" rounds" or? Thank you in advance. Love your recipes! The apple spice bundt cake is amazing.
Valya's Taste of Home says
Mary, I've used 9" pans. Thank you so very much!
ashok says
Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Valya of Valya's Taste of Home says
I'm pleased to hear that. It's one of my family favorites as well. Thank you for an amazing review!
Valya says
The cake layers are not spongy. I was careful when mixing batter. Too much flour? I like the idea of pumpkin tiramisu, but something went wrong.
Valya of Valya's Taste of Home says
I never had any issues with this cake not turning out spongy. It's hard for me to say what went wrong without more information. I would suggest not to give up and try again.
Larisa says
If I don't have homemade pumpkin purée, will the store bought in the cans work well for this recipe also?
Valya of Valya's Taste of Home says
It should work as well. You may need to reduce the flour amount a little, because the store bought pumpkin puree is much thicker.
Mary says
Wow, so beautiful and delicate! I’m making this fo Thanksgiving. Thank you for the recipe!
Valya of Valya's Taste of Home says
You are very certainly welcome Mary! This cake is perfect for Thanksgiving. Enjoy!
Nancy says
Looks stunning! My 2 favorite flavors, yum!
Valya of Valya's Taste of Home says
Thank you! The two flavors do match together well! Enjoy!