Pumpkin Tiramisu

Total Time Prep: 1 hour + chilling Bake: 15 min./batch + cooling
Yield 12 servings
Test Kitchen Approved
Put a twist on a classic dessert just in time for fall. Learn how to make pumpkin tiramisu filled with cozy flavors.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup honey
  • 1/2 cup solid-pack pumpkin
  • 1 teaspoon dark rum
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • TIRAMISU:
  • 2-1/4 cups solid-pack pumpkin
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 cups heavy whipping cream
  • 3/4 cup sugar
  • 12 ounces cream cheese, softened
  • 1/4 cup dark rum
  • 1/2 teaspoon ground cinnamon or nutmeg

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture.
  2. Cut a 3/4-in. hole in the tip of a pastry bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake until cookies are golden and set, 12-14 minutes. Cool on a wire rack.
  3. In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of the whipped cream mixture into the pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream mixture until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.

Nutrition Facts

1 piece: 635 calories, 40g fat (25g saturated fat), 132mg cholesterol, 432mg sodium, 63g carbohydrate (40g sugars, 3g fiber), 7g protein.

Pumpkin isn’t only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise that after one bite, you’ll add this recipe to your keeper files. —Pam Peters, Fernie, British Columbia
Recipe Creator

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