Why You’ll Love This Recipe

Mini Pumpkin Tiramisu Cups combine the elegance of tiramisu with the comforting flavors of pumpkin pie. They’re no-bake, easy to assemble, and portioned perfectly for individual servings. The blend of coffee-soaked ladyfingers, creamy pumpkin mascarpone filling, and a dusting of cocoa powder makes this dessert feel fancy, yet it’s quick enough for weeknight indulgence. Plus, they’re ideal for making ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mascarpone cheese
Heavy cream
Pumpkin puree (not pumpkin pie filling)
Granulated sugar
Brown sugar
Vanilla extract
Pumpkin pie spice
Ladyfingers (soft or crisp)
Strong brewed coffee or espresso, cooled
Unsweetened cocoa powder (for dusting)
Optional: cinnamon or nutmeg for garnish

Directions

In a large bowl, beat the mascarpone cheese, pumpkin puree, brown sugar, granulated sugar, vanilla extract, and pumpkin pie spice until smooth and creamy.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the pumpkin mascarpone mixture until fully combined.
Dip each ladyfinger briefly into the cooled coffee or espresso—just enough to soak but not too soggy.
Layer the soaked ladyfingers into the bottom of mini dessert cups or jars.
Spoon or pipe a layer of the pumpkin mascarpone cream over the ladyfingers.
Repeat the layers (if your cups are tall enough), finishing with a layer of cream.
Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld.
Before serving, dust the tops with unsweetened cocoa powder and garnish with cinnamon or nutmeg if desired.

Servings and timing

This recipe makes approximately 6–8 mini tiramisu cups.
Prep time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes

Variations

Maple Pumpkin Tiramisu: Add a tablespoon of maple syrup to the cream mixture for a richer sweetness.
Spiked Version: Add a splash of coffee liqueur or spiced rum to the espresso for adults-only dessert.
Cream Cheese Substitute: Use cream cheese in place of mascarpone for a tangier flavor.
Chocolate Shavings: Top with dark chocolate shavings instead of cocoa powder.
Gluten-Free Option: Use gluten-free ladyfingers or soft sponge cake.
Vegan Version: Use plant-based cream cheese, coconut whipped cream, and vegan ladyfingers.

Storage/Reheating

Store covered in the refrigerator for up to 3 days.
These are best served chilled and do not require reheating.
Freezing is not recommended as the texture of the cream may change once thawed.

FAQs

Can I make these ahead of time?

Yes, in fact, they’re best when made a day in advance to allow the flavors to meld.

Can I use cream cheese instead of mascarpone?

Yes, though the texture will be slightly firmer and the flavor tangier.

What type of ladyfingers should I use?

Both crisp (savoiardi) and soft work; just adjust soaking time to prevent sogginess.

Can I skip the coffee?

Yes, you can use milk or apple cider as a substitute, though coffee adds classic tiramisu flavor.

How long do they need to chill?

At least 4 hours, but overnight is ideal for the best texture and flavor.

Can I serve these warm?

No, tiramisu is traditionally served chilled to keep the cream set and the flavors balanced.

Can I use instant coffee?

Yes, just brew it strong and let it cool completely before soaking the ladyfingers.

What’s a good topping besides cocoa powder?

Try cinnamon, nutmeg, or even crushed gingersnaps for a crunchy twist.

Do I need to sweeten the coffee?

No, the layers are already sweetened, so plain coffee works best.

Can I double the recipe?

Absolutely. Just scale up the ingredients and assemble in more cups or a larger dish.

Conclusion

Mini Pumpkin Tiramisu Cups bring together the best of two worlds: the creamy richness of tiramisu and the cozy spice of pumpkin pie. These no-bake, make-ahead desserts are perfect for fall entertaining and sure to impress guests with their elegant look and delicious flavor. Whether you serve them at a dinner party or just treat yourself, they’re a seasonal favorite you’ll want to make again and again.

Mini Pumpkin Tiramisu Cups

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Mini Apple Cider Donut Holes are soft, baked treats infused with concentrated apple cider and warm spices, then rolled in cinnamon sugar for a perfect fall-flavored bite. A cozy and easy alternative to fried donuts.

Author: Laura
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: 24 mini donut holes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Simmer the apple cider over medium heat until reduced to 1/2 cup. Let cool completely.
Preheat oven to 350°F (175°C) and grease a mini muffin tin.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix melted butter, granulated sugar, brown sugar, egg, vanilla, milk, and cooled reduced apple cider until well combined.
Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
Spoon batter into the muffin tin, filling each cup about 3/4 full.
Bake for 10–12 minutes, until tops spring back when touched or a toothpick comes out clean.
While baking, mix cinnamon and sugar for coating in a small bowl.
Let donut holes cool slightly, then brush with melted butter and roll in cinnamon sugar.
Serve warm or let cool completely before storing.

Notes

Reducing the apple cider is key for strong apple flavor—don’t skip this step.
Best enjoyed warm, but they stay soft for days when stored properly.
Can be frozen for up to 2 months—thaw and reheat before serving.
Use a piping bag to fill the tin neatly if the batter is thick.

Nutrition

Serving Size: 1 donut hole
Calories: 110
Sugar: 10g
Sodium: 90mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg