Pumpkin Chocolate Tiramisu Cups

If you’re looking to change up your tiramisu recipe, look no further than this tasty twist on the classic. Pumpkin and spices join the mascarpone mixture for a fall-forward dessert you’ll want to serve over and over again.







  • 1 cup mascarpone cheese, room temperature
  • 1 cup pumpkin purée
  • 1 Tablespoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar
  • 12 ladyfinger cookies
  • 1 cup espresso, cooled
  • ¾ cup Challenge Chocolate Butter Snack Spread, room temperature
  • cocoa powder, for dusting


  • 1

    Place mascarpone, pumpkin puree, vanilla, cinnamon, nutmeg, and salt in a bowl and whisk until smooth and combined.

  • 2

    Using a stand mixer fitted with a whisk attachment, or a handheld mixer, whip heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until just combined. Transfer to a piping bag with an extra large round tip.

  • 3

    To assemble a tiramisu cup, pipe a layer of pumpkin cream into the bottom of a 12-oz stemless wine glass or jar. Dip a ladyfinger into espresso, break in half, and layer on top of the cream. Spread with 1 tablespoon of Challenge Chocolate Snack Spread and pipe a swirl of pumpkin cream on top. Repeat another layer of dipped ladyfinger, Chocolate snack spread and pumpkin cream.

  • 4

    Assemble 5 more tiramisu cups, cover, and chill for at least 3 hours. Dust with cocoa powder before serving.

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