Pumpkin Chai Tiramisu Recipe

I recently made this Pumpkin Chai Tiramisu, and I am completely obsessed with how outrageously delicious it turned out! The combination of warm spiced chai-soaked ladyfingers, velvety mascarpone cream, and sweet pumpkin puree is pure fall perfection.

It gives you all the cozy, rich comfort of a classic tiramisu elevated with autumn spices and maple sweetness. I love how gorgeous the dusted layers look when sliced, yet it requires absolutely no oven time. Trust me, once you set this out for family and friends, they will be begging for the recipe!

Ingredients

Using real pumpkin puree and quality mascarpone cheese ensures your filling stays super smooth and holds its structure beautifully once chilled.

• 1 Cup Heavy Whipping Cream – Whipped into soft peaks to give the pumpkin mascarpone filling a light, airy texture. 
• 1 Cup Pumpkin Puree – Provides autumn flavor, rich color, and smooth moisture to the cream filling. 
• ⅓ Cup Sugar – Sweetens the pumpkin cream mixture perfectly without overwhelming the spices. 
• 2 Tablespoons Maple Syrup – Adds a deep, caramel-like sweetness that complements the pumpkin and chai notes. 
• 8 oz. Mascarpone Cheese or Cream Cheese – Delivers a rich, velvety, and tangy base traditional to classic tiramisu. 
• 1 Cup Chai Concentrate (Store-Bought or Homemade) – Acts as the flavorful soaking liquid that infuses the ladyfingers with warm tea spices. 
• 2-4 Tablespoons Spiced Rum (Optional) – Adds a warm, subtle kick to the chai soak for an elevated adult treat. 
• 2 Tablespoons Cocoa Powder – Sifted onto the bottom and top layers to provide a rich, chocolatey balance. 
• 1 Teaspoon Pumpkin Pie Spice – Mixed with the cocoa powder to bring warm cinnamon, nutmeg, and clove notes throughout. 
• 24 Ladyfingers (One 7 oz. Package) – The crisp biscuit base that absorbs the chai soak while maintaining a cake-like texture. 
• Bittersweet Chocolate (Optional) – Shaved over the top layer before serving for an extra-gourmet finish.

Note: Serves 9 generous square slices when assembled in an 8×8-inch baking dish.

Variations

Customize this seasonal dessert with simple ingredient swaps or fun flavor twists to match your preferences.

• Alcohol-Free Option: Omit the spiced rum entirely and use 1 cup of full-strength chai concentrate for a family-friendly dessert.
• Espresso Chai Fusion: Swap half of the chai concentrate for freshly brewed espresso to create a dirty chai tiramisu variation.
• Gingersnap Crust Swap: Replace the traditional ladyfingers with crisp gingersnap cookies for an extra bold ginger crunch.

Cooking Time

Here is the complete time breakdown so you can easily plan out making and chilling this no-bake tiramisu from start to finish.

• Prep Time: 20 minutes
• Chill Time: 4 hours (preferably overnight)
• Total Time: 4 hours 20 minutes

Equipment You Need

Having these basic kitchen tools ready on your counter will make assembling this no-bake tiramisu smooth and effortless.

• 8×8-inch Baking Dish: The ideal square pan size for fitting 2 layers of ladyfingers and cream neatly.
• Medium Mixing Bowls: Used to whip the heavy cream and blend the pumpkin mascarpone mixture.
• Electric Hand Whisk or Stand Mixer: Quickly whips the heavy cream to soft peaks and beats the pumpkin filling until smooth.
• Shallow Bowl: Makes dipping the ladyfingers into the chai concentrate easy and mess-free.
• Small Mesh Sieve: Perfect for evenly sifting the cocoa and pumpkin pie spice mixture over the layers.

How to Make Pumpkin Chai Tiramisu?

Follow these simple step-by-step instructions to whip your pumpkin cream, soak the ladyfingers, and assemble the layers.

Preparing the Filling and Spice Mix

In a medium bowl, whip 1 cup of heavy whipping cream until soft peaks form. In a second bowl, beat together 1 cup pumpkin puree, ⅓ cup sugar, 2 tablespoons maple syrup, and 8 oz. mascarpone cheese until smooth and combined. Gently fold the whipped cream into the pumpkin mixture until smooth. In a small bowl, mix 2 tablespoons cocoa powder with 1 teaspoon pumpkin pie spice. In a shallow bowl, combine 1 cup chai concentrate and 2-4 tablespoons spiced rum if using.

Dusting and First Layer Assembly

Using a small mesh sieve, sift half of the cocoa and pumpkin pie spice mixture onto the bottom of an 8×8-inch baking dish. Dip half of the 24 ladyfingers into the chai mixture briefly (do not over-soak) and arrange them in a single, tight layer over the dusted dish, breaking them if needed. Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.

Second Layer and Top Finish

Repeat the process by dipping the remaining ladyfingers in the chai soak and laying them on top of the first cream layer. Spread the rest of the pumpkin cream evenly over the top. Finish by sifting the remaining half of the cocoa and pumpkin pie spice mixture over the entire top layer.

Chilling and Serving

Cover the dish tightly with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight (up to 48 hours). Before slicing, dust with fresh bittersweet chocolate shavings if desired. Slice into 9 equal squares and serve cold.

Additional Tips for Making this Recipe Better

Based on my personal experience making this dessert, these helpful tips will ensure your tiramisu sets perfectly without turning soggy.

• I always recommend dipping the ladyfingers in the chai soak for just 1 to 2 seconds per side; soaking any longer will make the tiramisu watery.
• When I whip the cream, I make sure to stop at soft peaks so it folds into the dense mascarpone effortlessly without curdling.
• I like to let the tiramisu chill overnight in the fridge because the ladyfingers soften into a dreamy, cake-like texture as they absorb the spices.
• For me, using a fine mesh sieve when dusting the cocoa powder prevents large bitter lumps from landing on top of the cream.

How to Serve Pumpkin Chai Tiramisu?

For an elegant dessert presentation, slice the chilled tiramisu into clean squares using a sharp knife wiped clean between cuts. Transfer each square to a white dessert plate and top with freshly shaved bittersweet chocolate and a light sprinkle of extra pumpkin pie spice. Serve alongside a hot cup of chai tea or a warm espresso for the ultimate cozy autumn treat!

Nutritional Information

Here is an estimated nutritional breakdown for a single square slice based on 9 servings:

• Calories: 290 kcal
• Protein: 5 g
• Carbohydrates: 31 g
• Fat: 17 g

Make Ahead and Storage

Keep your tiramisu fresh and structural with these straightforward storage guidelines.

Refrigerating

Keep the tiramisu covered with plastic wrap or stored in an airtight container in the refrigerator. It stays fresh, firm, and delicious for up to 3 to 4 days.

Freezing

Freezing is not recommended for this dessert, as thawing will cause the mascarpone cream and soaked ladyfingers to separate and become soggy.

Restoring and Serving

Serve directly cold from the refrigerator so the cream layers maintain their firm, sliceable structure.

Why You’ll Love This Recipe?

This pumpkin chai tiramisu will quickly become your absolute favorite autumn dessert for so many great reasons.

• Ultimate Fall Flavor Fusion: Blends warm chai spices, cozy pumpkin, maple syrup, and classic mascarpone into one indulgent bite.
• Completely No-Bake: Easy to prepare without needing to turn on your oven, saving you time and energy.
• Ideal Make-Ahead Treat: Tastes even better after resting in the fridge overnight, making it perfect for holiday hosting.
• Impressive Presentation: Sifted cocoa spice layers and neat slices make this look straight out of a high-end bakery.