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Decadent Pumpkin Tiramisu Delight

Decadent Pumpkin Tiramisu Delight

Indulge in the Decadent Pumpkin Tiramisu Delight, a creamy spiced dessert perfect for fall gatherings and holiday feasts. Easy to make with layers of pumpkin goodness.
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Prep Time 1 hour
Cook Time 15 minutes
Resting Time 8 hours
Total Time 9 hours 15 minutes
Servings: 12 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookies
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup honey
  • 1/2 cup solid-pack pumpkin
  • 1 tsp dark rum
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp salt
Pumpkin Cream Filling
  • 2 cups solid-pack pumpkin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 3 cups heavy whipping cream
  • 1/2 cup sugar
  • 12 oz cream cheese, softened
  • 1/4 cup dark rum
  • 1 tsp ground cinnamon for topping

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Piping bag with a round tip
  • Baking sheets and parchment paper
  • Whisk
  • 13x9-inch dish
  • Plastic wrap

Method
 

  1. Preheat your oven to 350°F (175°C).
  1. In a large bowl, cream the butter and sugar until light and fluffy (5-7 minutes).
  1. Add the egg and honey to the mixture, mixing until smooth.
  1. Stir in the pumpkin and rum until well combined.
  1. In another bowl, whisk together the flour, cinnamon, baking soda, ginger, cloves, and salt.
  1. Gradually beat the dry ingredients into the wet mixture.
  1. Transfer the dough to a piping bag fitted with a round tip and pipe 2-inch logs onto lined baking trays, spacing them apart.
  1. Bake for 12-14 minutes until golden and let them cool on a wire rack.
  1. In a large bowl, mix the pumpkin, cinnamon, ginger, and cloves.
  1. In another bowl, whip the cream until thickened, then add sugar and whip to soft peaks.
  1. Fold half of the whipped cream into the pumpkin mixture.
  1. In a separate bowl, beat the cream cheese until smooth, then fold in the remaining whipped cream.
  1. Arrange a layer of cookies in a 13x9-inch dish and brush them lightly with rum.
  1. Spread a layer of pumpkin filling on top, followed by a layer of the cream cheese mixture. Repeat the layers two more times.
  1. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
  1. Before serving, sprinkle the top with a dusting of cinnamon.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 150mgPotassium: 110mgFiber: 2gSugar: 15gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For a non-alcoholic version, substitute dark rum with apple cider or orange juice. Use coconut cream for a dairy-free option, and mascarpone for a richer flavor instead of cream cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze portions wrapped tightly for up to a month. Consider adding a pinch of nutmeg for extra warmth in the flavor. Garnish with cinnamon sticks or drizzled caramel for a festive touch when serving.
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