If you love the cozy flavors of autumn and adore the indulgent texture of tiramisu, then you’re in for a treat with this Vegan Pumpkin Spice Tiramisu. This dreamy dessert perfectly blends the warm spices of pumpkin spice with the creamy goodness of a classic tiramisu, all while being entirely plant-based and utterly irresistible. Whether you’re celebrating a holiday, impressing friends, or simply craving something sweet and seasonal, this Vegan Pumpkin Spice Tiramisu hits all the right notes with layers of fluffy ladyfingers, luscious pumpkin-spiced mascarpone, and delicate coffee-soaked goodness.

Vegan Pumpkin Spice Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

Creating this Vegan Pumpkin Spice Tiramisu is surprisingly straightforward thanks to simple, wholesome ingredients. Each one plays a key role—whether it’s adding airy lightness, rich creaminess, or that signature pumpkin spice warmth that makes this dessert shine.

Aquafaba (180ml): This magical chickpea brine whips up just like egg whites for those perfectly light ladyfingers.

Cream of tartar (12g): Helps stabilize the aquafaba foam so your ladyfingers hold their shape beautifully.
Caster sugar (180g total): Sweetens both the ladyfingers and the cream layers evenly for balanced sweetness.

Sunflower oil (60ml): Adds moisture and tenderness to the ladyfingers without overpowering flavors.
Dairy-free plain/vanilla yogurt (20g + 100g): Provides tang and creamy texture in both the ladyfinger batter and mascarpone layer.

Coconut cream (40g): Brings luscious richness that’s essential for a smooth mascarpone replacement.
Pumpkin puree (30g + 20g): The star ingredient, delivering natural sweetness and the beloved pumpkin flavor throughout.
Baking powder (2 tsp): Ensures your ladyfingers rise to tender perfection every time.

All-purpose/plain flour (300g): The structural base for those soft, spiced ladyfingers.
Pumpkin spice mix (5 tsp total): A blend of cinnamon, nutmeg, allspice, ginger, and cloves that infuses every bite with warm autumn aroma.
Brewed coffee or espresso: For dunking the ladyfingers, adding that classic tiramisu depth with a bittersweet punch.

Dairy-free butter (170g): Adds creaminess and richness to the mascarpone mixture for a decadent finish.
Silken tofu (350g): Creamy and smooth, it blends seamlessly into the ‘mascarpone’ layer while keeping it vegan.
Dairy-free whipping cream (440ml total): Whipped to fluffy perfection to top and lighten the dessert layers.

Cocoa powder (20g) and pumpkin spice (optional): Dust the top for a beautiful, spiced finishing touch.
Orange and brown food gel: For fun, festive decoration mimicking pumpkins and their stalks.

How to Make Vegan Pumpkin Spice Tiramisu

Step 1: Whip the Aquafaba Meringue

Begin by pouring the aquafaba into a large mixing bowl and whisking in the cream of tartar. Using an electric hand whisk or stand mixer fitted with a balloon whisk, whip on high speed until soft peaks form. Gradually add 150 grams of caster sugar and continue whisking until stiff peaks develop. You’ll know it’s ready when you can hold the bowl upside down and the meringue doesn’t slide out—a magical sign your ladyfingers will be light and airy.

Step 2: Mix Wet Ingredients for Ladyfingers

In a separate bowl, combine sunflower oil, dairy-free yogurt, coconut cream, pumpkin puree, and the remaining 30 grams of sugar. Whisk these ingredients until completely blended, creating a smooth and fragrant pumpkin mixture waiting to be folded into the meringue.

Step 3: Fold Dry Ingredients Into Batter

Gently fold the fluffy aquafaba meringue into your pumpkin mixture in two to three stages, preserving all that precious air. Next, sift together baking powder, flour, and pumpkin spice, carefully folding these dry ingredients into the batter until fully combined without overmixing—this ensures a tender crumb in your ladyfingers.

Step 4: Pipe and Bake the Ladyfingers

Transfer the batter to a piping bag fitted with a large round tip, and pipe finger-shaped lines onto baking trays lined with greaseproof paper. Leave space between them as they will spread slightly in the oven. Bake at 180°C fan oven for about 15 minutes, until edges turn a beautiful golden brown. Once cooled, store them in an airtight container for up to a day before assembling.

Step 5: Prepare the Pumpkin Mascarpone Filling

Blend together dairy-free butter, silken tofu, sugar, yogurt, pumpkin puree, and pumpkin spice in a high-speed blender until ultra smooth. Whisk the dairy-free whipping cream until thick and fold it gently into the pumpkin mixture for a luscious, airy ‘mascarpone’ layer that perfectly balances richness with lightness.

Step 6: Assemble Your Vegan Pumpkin Spice Tiramisu

Dip each cooled ladyfinger briefly into espresso—not too long or they’ll turn soggy—and layer them neatly in your serving dish. Cover the ladyfingers with a generous layer of pumpkin mascarpone cream, spreading evenly with an offset spatula. Repeat these layers until all components are used. Chill in the fridge for at least one hour before adding the whipped cream topping.

Step 7: Add Whipped Cream and Final Decorations

Whip the dairy-free cream until peaks form and reserve some to tint with orange and brown food gel for decorative pumpkin shapes on top. Spread a smooth layer of white whipped cream all over the tiramisu, dust with spiced cocoa powder, and pipe little pumpkin shapes with the colored cream. The finishing touches turn this dessert into as much fun to look at as it is delicious to eat.

How to Serve Vegan Pumpkin Spice Tiramisu

Garnishes

Vibrant and playful, the garnishes on this Vegan Pumpkin Spice Tiramisu truly bring it to life. The piped orange pumpkin shapes with their brown stalks paint a beautiful autumnal scene, while a final dusting of cocoa with a hint of pumpkin spice deepens the aroma, inviting everyone to indulge.

Side Dishes

This dessert pairs wonderfully with light refreshments. A cup of freshly brewed coffee or a warm chai latte complements the pumpkin spices beautifully. For something lighter, crisp apple slices or a simple green salad with a citrus vinaigrette refresh the palate between bites.

Creative Ways to Present

Why not serve this tiramisu in individual clear glasses or jars to showcase its gorgeous layers? Another fun idea is to create mini tiramisu cupcakes using the same ladyfinger batter piped into muffin tins, layered with pumpkin filling, and topped with whipped cream pumpkins—perfect for festive gatherings or elegant parties.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers covered in the fridge in an airtight container to maintain freshness and prevent the ladyfingers from drying out. This Vegan Pumpkin Spice Tiramisu tastes even better the next day as the flavors meld beautifully.

Freezing

If you want to prepare in advance, the layered tiramisu can be frozen. Wrap tightly and freeze for up to a month. Thaw overnight in the fridge before serving, and use the whipped cream garnish fresh on the day.

Reheating

This tiramisu is best enjoyed chilled and generally not reheated, as warming can affect the texture of the creamy layers and coffee-soaked ladyfingers. Simply take it out of the fridge 15 minutes before serving to soften slightly.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is a great time saver. Just be sure it’s plain pumpkin puree, not pumpkin pie filling, to control the sweetness and spices yourself.

What can I substitute for silken tofu in the mascarpone layer?

Silken tofu creates the creamy texture needed here, but you can also try blended soaked cashews or coconut yogurt as alternatives if you want to switch things up.

Is aquafaba necessary for the ladyfingers?

Yes, aquafaba is key to achieving the light, airy texture of the ladyfingers without eggs. It whips up into a stable meringue that makes these vegan ladyfingers so special.

Can I make this tiramisu nut-free?

Definitely. This recipe is naturally nut-free as it stands, so it’s safe for anyone avoiding nuts, as long as you check your dairy-free products don’t contain any nut derivatives.

How long does the Vegan Pumpkin Spice Tiramisu last?

Stored covered in the fridge, this dessert is best eaten within 3-4 days. The flavors deepen over time, so it’s a wonderful make-ahead treat for guests.

Final Thoughts

There’s something truly special about sharing a dessert like this Vegan Pumpkin Spice Tiramisu with friends and family—it wraps the warmth of fall and the joy of indulgent comfort into every bite. The layers of spiced pumpkin, fluffy meringue ladyfingers, and silky cream create a harmonious flavor that’s both nostalgic and fresh. Trust me, once you try making this, it will become a cherished seasonal favorite you’ll look forward to year after year. Go ahead and dive into this cozy plant-based delight—you won’t regret it!

Vegan Pumpkin Spice Tiramisu Recipe

★★★★★

5.1 from 14 reviews

Author: lina

Total Time: 8 hours 40 minutes (including chilling time)
Yield: 8–10 servings 1x
Diet: Vegan

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Description

This Vegan Pumpkin Spice Tiramisu offers a delightful plant-based twist on the classic Italian dessert, combining airy aquafaba ladyfingers infused with warm pumpkin spice flavors, layered with a creamy dairy-free pumpkin mascarpone and topped with decorative pumpkin-shaped whipped cream. Perfectly spiced and beautifully presented, this tiramisu is a festive treat for autumn and vegan-friendly gatherings.

Instructions

Prepare Ladyfingers Meringue: Preheat oven to 180°C fan and line baking trays with greaseproof paper. Pour aquafaba into a large bowl, add cream of tartar, and whisk on low speed until frothy using an electric whisk with a balloon attachment.
Whip Aquafaba and Sugar: Gradually add 150g caster sugar to the aquafaba while whisking on high speed. Continue whipping for 5-8 minutes until stiff peaks form, confirmed when the meringue holds its shape and doesn’t slide when the bowl is inverted.
Mix Wet Ingredients: In another bowl, combine sunflower oil, yogurt, coconut cream, pumpkin puree, and the remaining 30g sugar. Whisk together until smooth.

Fold Meringue into Wet Mixture: Gently fold the aquafaba meringue into the wet ingredients in 2-3 stages using a spatula to retain the airiness of the mixture without deflating.
Add Dry Ingredients: Sift baking powder, flour, and pumpkin spice mix over the batter. Carefully fold in until no dry flour is visible; avoid overmixing to keep the batter light.
Pipe Ladyfingers: Transfer batter to a piping bag fitted with a large round nozzle. Pipe 4-inch (10cm) long and 1.5-inch (4cm) wide lines spaced apart on the trays.

Bake Ladyfingers: Bake one tray at a time in the center of the oven for 15 minutes or until edges are golden brown. Let cool on trays before transferring to a wire rack to cool completely. Repeat with remaining batter.
Blend Mascarpone Layer: In a high-speed blender, combine dairy-free butter, silken tofu, sugar, dairy-free yogurt, pumpkin puree, and pumpkin spice. Blend for at least 5 minutes until completely smooth and creamy, scraping down sides as needed.
Whip Cream for Mascarpone: Whip 220ml dairy-free whipping cream in a stand mixer or with an electric whisk until thick. Fold whipped cream gently into the blended mascarpone mixture without overmixing.

Dunk Ladyfingers: Brew a strong espresso or coffee. Quickly dip each ladyfinger into the coffee without soaking to avoid sogginess, then layer them in your serving dish to form the first layer.
Assemble First Layer: Spread a generous layer of the pumpkin mascarpone cream over the coffee-dipped ladyfingers using an offset spatula, ensuring an even, smooth layer.
Repeat Layers: Continue layering dipped ladyfingers and mascarpone cream until all are used, finishing with a cream layer.

Chill Initial Layers: Refrigerate the assembled tiramisu for at least 1 hour before adding the whipped cream topping.
Prepare Whipped Cream Topping: Whip remaining 220ml dairy-free whipping cream until it holds peaks. Set aside a few tablespoons to tint with orange food gel for pumpkin decorations and a small amount with brown food gel for stalks.
Decorate Tiramisu: Spread an even layer of plain white whipped cream over the chilled tiramisu using an offset spatula. Dust with a mixture of cocoa powder and pumpkin spice or plain cocoa powder.

Pipe Pumpkin Decorations: Using the orange-tinted cream, pipe small tall star-shaped pumpkins and add a brown stalk on top to decorate the surface.
Final Chill: Cover and refrigerate the tiramisu for 6-8 hours or preferably overnight to fully set the layers and flavors.
Slice and Serve: Use a sharp knife wiped clean between cuts to slice the tiramisu into squares. Lift slices carefully with a flat spatula to maintain shape. Serve and enjoy this vegan pumpkin delight!

Notes

Coconut cream should be the thick part from a chilled coconut milk can; use the creamy top layer for richness.
Use fresh brewed espresso or strong coffee for authentic flavor; decaf works as well.
The ladyfingers are best used fresh or the following day to avoid sogginess.

Be gentle folding the meringue and dry ingredients to keep the batter airy.
This dessert is best chilled overnight for optimal texture and flavor melding.
You can adjust the pumpkin spice mix according to taste preferences.

For food gels, use vegan-friendly brands to maintain the recipe’s vegan status.

Prep Time: 40 minutes
Cook Time: 15 minutes per tray (approximately 45 minutes total)

Category: Dessert
Method: Baking, Blending, Whipping, Layering
Cuisine: Italian-inspired, Vegan

Nutrition

Serving Size: 1 slice (approximately 120g)
Calories: 320 kcal
Sugar: 18g

Sodium: 75mg
Fat: 18g
Saturated Fat: 8g

Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g

Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: vegan tiramisu, pumpkin spice dessert, dairy-free tiramisu, vegan pumpkin dessert, autumn recipes, plant-based tiramisu