Pumpkin Tiramisu Cake Recipe with Pumpkin Spice Mascarpone Cream. This airy, fluffy cake is made with chopped hazelnuts & Pumpkin Spice Syrup. Best dessert recipe you will ever make. Impress your friends and family!
Hello my friends,
I just have to tell you… I made THE BEST Pumpkin Tiramisu Cake. I really mean it. I’m so excited to share this recipe with you. You will LOVE this deliciously sweet heavenly dessert. If you are looking to impress your family with a mouthwatering dessert at the end of your next Thanksgiving dinner, or ANY dinner, this pumpkin tiramisu cake recipe is the one!
Easy to make, this tiramisu cake recipe is so fun to put together. I never tried to do tiramisu before because most of the ones that I tasted so far haven’t inspired me. The traditional recipe has lady fingers and you don’t need to bake. Just put it in the refrigerator for several hours until the coffee syrup penetrates the tiramisu.
Pumpkin Tiramisu Cake Recipe with Pumpkin Spice Mascarpone Cream
For this pumpkin tiramisu cake recipe you have to bake the cake first. This cake is airy and fluffy, and nutty with all the chopped hazelnuts. And of course to go along with the Fall season, I added pumpkin puree in the cake batter, and some Pumpkin Spice Syrup in the decadent mascarpone cream filling. With the mascarpone cream, I adjusted the sweetness to my taste adding one part powdered sugar and an equal part of Pumpkin Spice Syrup. Remember, the coffee syrup is sweet, and you need to make sure that you balance the sweetness. If not, the tiramisu will become too sweet.
Now, the fun part is putting the cake together. The first part is to slice the cake in three equal parts lengthwise making sure that you put the layer with the nuts side up. The next step is adding some cream in the bottom of the dish, acting like glue to keep the cake from moving. Then, pour one third of the coffee syrup on the cake and spread evenly 3/4 cup mascarpone cream. Repeat the same steps in each layer.
After assembled, spread the rest of the pumpkin spice mascarpone cream all over the cake. If you have an art for decoration, I’m pretty sure that you will make it look much better than I did. I’m not that artistic with icing, but I’m learning:).
The only thing left is to put the cake in the refrigerator for several hours. This process will help the coffee syrup to penetrate each layer and give the whole cake the distinct coffee flavor of tiramisu. Shave some bittersweet chocolate on top of the cake.
After I’m done taking pictures, I usually share my creations with our neighbors. There are two reasons why I like to share my food with others. One reason is that I love people tasting my food and giving a lot of compliments – who doesn’t love compliments :). The second reason is because I love hearing my neighbors saying that they love having me as a neighbor. Remember, it’s all about the compliments and boosting my confidence.
I hope you enjoy reading my humble post, and do try my superb Pumpkin Tiramisu Cake Recipe with Pumpkin Spice Mascarpone Cream. See you next time.
Check out more cake recipes in the links below :
- Pumpkin Carrot Bundt Cake with Cream Cheese Filling
- Pecan Pie Bundt Cake
- Lingonberry Cake
- Lingonberry Hazelnut Coffee Cake
- Hazelnut Citrus Torte
- Persian Almond Cardamom Pistachio Cake
- Death by Chocolate Cake
UPDATE – This recipe is part of our special compilation of “8 Sweet Pumpkin Spice Recipes you are going to want to make.” If you love pumpkin spice like we do. Check it out.
Pumpkin Tiramisu Cake Recipe with Pumpkin Spice Mascarpone Cream
THE BEST Pumpkin Tiramisu Cake Recipe with Pumpkin Spice Mascarpone Cream. This cake is airy, fluffy and nutty with all the chopped hazelnut. With the Fall season, I added Pumpkin puree in the cake batter and Pumpkin Spice Syrup in the decadent mascarpone cream.
For the Cake:
- 3/4 cup all-purpose flour
- 2 teaSpoons ground cinnamon
- 1 teaSpoon baking powder
- 1 teaSpoon ground ginger
- 1/4 teaSpoon pumpkin spice
- 1/2 teaSpoon salt
- 1/2 teaSpoon ground nutmeg
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaSpoon lemon juice
- 1 cup finely chopped hazelnuts
For Coffee Syrup:
- 1/ 2 cup sugar
- 1/2 cup water
- 2 TableSpoons instant espresso coffee powder
- 1 TableSpoon amaretto
- 1 TableSpoon hazelnut liqueur
For Pumpkin Spice Mascarpone Cream:
- 2 cups whipping cream
- 18-ounce container mascarpone cheese
- 1/3 cup Pumpkin Spice Syrup
- Powdered sugar - I don't have a specific amount because it will adjust as per your taste. Remember the Coffee syrup has sugar. I personally, I added 1/4 or 1/2 cup powdered sugar but is not necessary.
- 1 bar of bittersweet chocolate to shave on top of the cake for the decoration
Prep: Let eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch baking pan. Line bottom of the pan with waxed paper; grease the paper. Set pan aside.
For the cake:
- In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, pumpkin spice, and nutmeg; set aside.
- In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add sugar, beating on medium speed until light and fluffy.
- Stir in pumpkin and lemon juice. Add flour mixture; beat on low speed just until combined.
- Pour batter into the prepared pan, spreading evenly. Sprinkle evenly with nuts.
- Bake for 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn the cake out onto a towel sprinkled with powdered sugar. Remove waxed paper. Cool completely - around an hour. Then, cut cake crosswise into thirds.Coffee Syrup:
- In a small saucepan combine sugar, water, and coffee powder. Bring to a boil over medium heat, stirring to dissolve sugar. Boil gently for 1 minute. Remove from heat. Stir in amaretto and hazelnut liqueur.
Pumpkin Spice Mascarpone Cream:
- In a large mixing bowl, beat whipping cream, powder sugar, mascarpone cheese, and spiced Pumpkin Syrup with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Place one of the cake layers, nut side up, on a serving plate (if any of the nuts fall off when inverting cake layers, sprinkle them over the cake layers when assembling).
- Drizzle one-third of the Coffee Syrup over cake layer. Then, spread evenly with 3/4 cup Pumpkin Spice Mascarpone Cream. Repeat for second layer.
- Top with remaining cake layer and drizzle with remaining Coffee Syrup. Frost top and sides of cake with remaining Pumpkin Mascarpone Cream.
- Cover and chill cake for 2 to 24 hours.
- If desired, garnish top of cake with additional chopped hazelnuts and shaves of bittersweet chocolate.
Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 25.9 g
Saturated Fat 12.8 g
Cholesterol 115.5 mg
Sodium 310.2 mg
Total Carbohydrates 73.1 g
Dietary Fiber 1.5 g
Sugars 63.8 g
Protein 6.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Products and displays used in this recipe:
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