If your taste buds are craving something cozy and indulgent that also happens to be entirely plant-based, you have found the perfect match with this Vegan Pumpkin Spice Tiramisu Recipe. Imagine layers of delicate, fluffy ladyfingers infused with intense espresso, lavishly coated with a luxuriously creamy pumpkin-spiced mascarpone, and topped with ethereal dairy-free whipped cream crowned by charming pumpkin-shaped dollops. Every bite tastes like fall wrapped in a cloud of sweetness and spice, making this dessert a total showstopper for any occasion or just a special treat for yourself. Trust me, once you try this recipe, its blend of autumn warmth and Italian comfort will grab a permanent spot in your dessert repertoire.

Ingredients You’ll Need

A rectangular white ceramic dish filled with three layers: the bottom layer is a soft beige cake or cookie base, visible around the edges; the middle layer is a slightly darker, orange-brown filling peeking through the edges; the top layer is thick, smooth, and creamy with a light tan color spread evenly across the dish, showing swirled ridges from spreading. A woman's hand holding a white and gold spoon is spreading the creamy top layer in the bottom right corner. The dish is placed on a white marbled surface surrounded by autumn decorations like small orange pumpkins and leaves. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for a handful of thoughtful, simple ingredients that play vital roles in creating its signature taste, texture, and autumnal hue. Each element brings something special, whether it’s the airy lift from aquafaba, the creamy pumpkin flavor, or the warming spice mixture that makes each bite so comforting.

Aquafaba (180ml): This chickpea brine whips up into a fluffy, egg-white-like meringue, critical for the ladyfingers’ airy texture.
Cream of Tartar (12g): Stabilizes the aquafaba for perfect stiff peaks every time.
Caster Sugar (180g total): Divided between the meringue and filling; for sweetness that blends beautifully without graininess.
Sunflower Oil (60ml): Adds moisture and tenderness to the ladyfingers without overpowering flavors.
Dairy-Free Plain or Vanilla Yogurt (20g + 100g): Provides tanginess and smoothness in both cake and filling layers.
Coconut Cream (40g): Brings richness and a silky mouthfeel essential for lusciousness in ladyfingers.
Pumpkin Puree (50g total): The star of fall, delivering natural sweetness, moisture, and beautiful color.
Baking Powder (2 tsp): Leavens the ladyfingers, helping them rise to fluffy perfection.
All Purpose/Plain Flour (300g): The structural base for the ladyfingers’ tender crumb.
Pumpkin Spice Mix (5 tsp total): A fragrant blend of cinnamon, nutmeg, allspice, ginger, and cloves that makes this tiramisu uniquely seasonal.
Brewed Coffee or Espresso: For soaking the ladyfingers, introducing that classic tiramisu bitterness.
Dairy-Free Butter (170g): Adds creaminess and body to the filling.
Silken Tofu (350g): Creates a silky, protein-rich mascarpone substitute — smooth and creamy without dairy.
Dairy-Free Whipping Cream (440ml total): Whipped light as air for topping and mixing into the filling to create fluffy layers.
Cocoa Powder (20g): For dusting with an optional kick of pumpkin spice to echo the filling.
Orange and Brown Food Gel: To color and pipe charming pumpkin decorations that make this dessert festive and fun.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Pumpkin Spice Tiramisu Recipe

Step 1: Create the Ladyfingers

Let’s begin by creating the delicate vegan ladyfingers that form the delicious base of this tiramisu. Preheat your oven to 180°C fan and line baking trays with greaseproof paper. Using an electric mixer with a balloon whisk attachment, whip the aquafaba and cream of tartar on low, gradually increasing speed until you see soft peaks. Slowly add 150g caster sugar while whipping on high to achieve stiff, glossy peaks — this airy meringue is key to the light texture.

Step 2: Mix Wet Ingredients for the Cake

In a separate bowl, whisk together sunflower oil, dairy-free yogurt, coconut cream, pumpkin puree, and the remaining sugar. This creamy, pumpkin-infused mixture enhances moisture and introduces vibrant pumpkin flavor, perfectly complementing the airy meringue.

Step 3: Combine Dry Ingredients and Fold

Sift together flour, baking powder, and pumpkin spice mix before gently folding into your wet mixture. Then, carefully fold the meringue into the pumpkin mixture in batches, preserving as much air as possible. The result is a fluffy batter that will bake into irresistibly tender ladyfingers.

Step 4: Pipe and Bake Ladyfingers

Transfer the batter into a piping bag with a large round nozzle. Pipe finger-sized strips roughly 10cm long and 4cm wide onto the trays, leaving enough space for spreading. Bake one tray at a time for about 15 minutes, until golden at the edges. Let cool completely before carefully peeling from the paper and storing at room temperature for up to one day.

Step 5: Prepare the Pumpkin Mascarpone Filling

To create the luscious mascarpone-style filling, blend dairy-free butter, silken tofu, sugar, yogurt, pumpkin puree, and pumpkin spice in a high-speed blender until completely smooth. This mixture provides rich creaminess and that iconic pumpkin spice flavor that defines this dish.

Step 6: Whip the Dairy-Free Cream and Combine

Whip the dairy-free whipping cream until thick and fold it gently into the tofu-pumpkin mixture. This airy addition lightens up the filling, making it fluffy and melt-in-your-mouth divine.

Step 7: Assemble the Layers

Dip each ladyfinger briefly in freshly brewed espresso, careful not to soak them so they don’t become soggy. Lay a layer in your serving dish, then generously spread the pumpkin mascarpone filling on top. Repeat layering until all your ladyfingers and cream are used, finishing with a layer of mascarpone. Chill for at least an hour to help set the layers.

Step 8: Decorate the Topping

Whip up another batch of dairy-free cream until stiff peaks form. Reserve a small portion and color it with orange food gel to pipe delicate pumpkin shapes, using a star tip for the pumpkins and brown-colored cream for little stalks. Spread the remaining white cream evenly over the tiramisu, dust with cocoa powder mixed with pumpkin spice for an extra seasonal touch, and pipe your cream pumpkins over the top. Refrigerate for 6-8 hours or preferably overnight to achieve the perfect texture and flavor melding.

How to Serve Vegan Pumpkin Spice Tiramisu Recipe

The image shows a layered pumpkin dessert in a white baking dish with one slice removed and placed back at an angle. The dessert has about four layers: a light brown base, cream-colored thick middle layers, and a dusting of cocoa powder on top. On the surface, there are small, bright orange dollops shaped like pumpkins with little brown stems, evenly spaced. The dish is set on a white marbled surface with orange berries, small soft pumpkins, cotton, and pinecones for decoration around it. The light is warm, giving the scene an autumn feel photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of cocoa powder combined with pumpkin spice creates an inviting aroma and beautiful finish. The charming piped pumpkins add a playful, festive look that makes this dessert not only a delight to eat but also a feast for the eyes. Consider adding a sprinkle of toasted pumpkin seeds or a few fresh sage leaves on the side for an unexpected savory contrast.

Side Dishes

This tiramisu pairs wonderfully with a warm cup of mulled spiced tea or a robust espresso to echo the coffee-soaked ladyfingers. A scoop of vegan vanilla ice cream makes for an extra indulgent accompaniment, while fresh fruit like pear slices or figs offer a refreshing balance to the creamy sweetness.

Creative Ways to Present

Instead of the classic rectangular dish, try individual servings in clear glass jars or stemmed dessert glasses to show off the beautiful layers. For a festive touch, rim each serving glass with crushed ginger snaps or cinnamon sugar. You can even pipe the pumpkin decorations onto cupcakes inspired by this recipe if you want to get creative with presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers should be stored in a sealed container in the refrigerator to keep the cream fresh and the ladyfingers moist but not soggy. Enjoy within 2-3 days for the best texture and flavor; longer storage may cause degradation in consistency.

Freezing

This Vegan Pumpkin Spice Tiramisu Recipe can be frozen, but be mindful that the texture of the whipped cream and ladyfingers may change slightly. To freeze, place the assembled tiramisu in an airtight container and freeze for up to one month. Thaw overnight in the refrigerator before serving.

Reheating

Since tiramisu is best served chilled, reheating is generally not recommended. If you prefer your coffee warm alongside, reheat that separately while keeping the dessert cool to maintain the ideal creamy texture and fresh flavors.

FAQs

Can I use another plant-based milk instead of coconut cream?

Yes! While coconut cream adds richness and creaminess, you can substitute with full-fat soy or oat cream. Just ensure it’s thick enough to help create the desired texture in the ladyfingers.

Is aquafaba difficult to whip properly?

Whipping aquafaba can take a bit longer than egg whites, typically about 10-15 minutes, but with a good electric mixer it’s quite straightforward. Adding cream of tartar helps stabilize it and achieve those fluffy peaks.

Can I make this tiramisu nut-free?

Absolutely! This recipe does not include nuts, but if you use flavored yogurts or plant-based creams, check labels to avoid traces of nuts. The recipe is naturally nut-free as written.

How important is the pumpkin spice mix?

The pumpkin spice mix is essential to the unique character of this tiramisu, infusing warm spices that evoke the essence of fall. You can adjust the amount slightly if you prefer a milder or stronger spice profile.

Can I prepare parts of this tiramisu earlier in the day?

Definitely! You can make the ladyfingers and filling a day ahead and assemble right before chilling. This helps the flavors develop fully and makes serving easier, especially for entertaining.

Final Thoughts

Getting cozy with this Vegan Pumpkin Spice Tiramisu Recipe is like wrapping yourself in a warm autumn hug. Its rich, creamy layers and captivating spice blend make it a standout dessert that’s just as fun to make as it is to eat. Whether you’re sharing with loved ones or indulging in a quiet moment yourself, this tiramisu is sure to become a beloved seasonal classic. Don’t wait another fall to try it — dive into the magic of plant-based pumpkin spice right now!