Pumpkin Tiramisu Cake Recipe

Pumpkin Tiramisu Cake Recipe – slices of pumpkin cake brushed with flavorful coffee syrup and stacked with whipped mascarpone cream. Covered with mascarpone cream on the outside, dripping chocolate and chopped hazelnuts. 


This cake is perfection! Seasonal and full of my favorite flavors.

Tiramisu cake is one of my all time favorite desserts.

But I also love making this pumpkin cake roll with cream cheese frosting.

All my favorite holidays are around the corner.

Which means holiday baking. And not to forget eating.

But instead of the traditional tiramisu and pumpkin cake roll, I’m excited to share with you the recipe for this Pumpkin Tiramisu Cake.

I got this recipe from BHG and changed it a bit.

At fist I wanted to make a round layered cake.

But after I saw that the cake part for this pumpkin tiramisu cake is baked in a sheet pan, then cut into 3 rectangles and layered, I decided to just do it this way. It is so easy…


Less pans to wash and it saves time with baking.

Plus You can manage to cut even pieces for the layers. Because let’s face it – round cake layers almost never look the same. And we don’t have any time to waste around the holidays.

Holidays need to be enjoyed to the fullest!

The whipped mascarpone cream is not new to you, I’ve shared it many times, since I started this blog back in 2013.

The coffee syrup is just espresso (from my Nespresso machine), with just a little sugar, but you have the option to make this syrup more sweet, if you’d like.


I used hazelnuts for topping, since they are my favorite nuts and the original recipe called for them, but feel free to use almonds, walnuts or pecans.


So easy, if you like tiramisu and warm pumpkin spices, go ahead and ty it!

Pumpkin Tiramisu Cake Recipe


  • For the cake:

  • 3/4 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 tsp white vinegar
  • 1/4 cup chopped hazelnuts
  • 2 shots espresso + 1 tsp sugar  (strong coffee could be substituted)
  • For the mascarpone cream:

  • 8 oz Mascarpone
  • 2 cups heavy cream
  • 1/4 cup powdered sugar (or more if you like it sweeter)
  • optional - 2 oz melted chocolate


  1. For the cake layers:

  2. Preheat oven to 375 F  (190 C).
  3. Grease 15x10 inch baking pan and line bottom with parchment paper. Grease the paper as well.
  4. In a boel stir together dry ingredients - flour, cinnamon, baking powder and salt.
  5. Beat eggs with an electric mixer on high until thick. Slowly add sugar, beating on medium-high until light and fluffy for 3 minutes.
  6. Add pumpkin and vinegar, beat until compined.
  7. Spread batter in the prepared pan. Bake for 15 minutes, until cake springs back when touched.
  8. Loosen edges with a knife and turn cake onto parchment paper, sprinkled with powdered sugar. Let it cool down completely.
  9. Cut cake crosswise into 3 rectangles.
  10. Prepare mascarpone cream:

  11. Beat heavy cream, mascarpone and powder sugar with a mixer on medium-high for 3-4 minutes until soft peaks form.
  12. Prepare the coffee syrup:
  13. Combine coffee and 1 tsp sugar.
  14. To assemble:

  15. Place 1 layer on a platter and brush with coffe syrup. Spread mascarpone cream on top.
  16. Add the second layer and repeat.
  17. Add the third layer, brush with syrup and spread mascarpone cream on top.
  18. Spread mascarpone cream on all sides of the cake.
  19. Drizzle melted chocolate on top and on the sides of the cake, top with chopped hazelnuts.
  20. Refrigerate for 4-6 hours to set.
Recipe slightly adapted from BHG.

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Tiramisu Cheesecake

Tiramisu Cheesecake With Oreo cookie crust

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