Description

This cozy, no-bake dessert layers velvety pumpkin mascarpone cream with coffee-soaked gingersnaps for a warm, spiced twist on tiramisu. A dusting of cinnamon seals the deal, making each bite taste like fall in a forkful.

Ingredients

Scale

1 cup pumpkin purée

8 oz mascarpone cheese, softened

1 cup heavy cream

½ cup powdered sugar

1 tsp cinnamon (plus extra for dusting)

¼ tsp nutmeg

1 tsp vanilla extract

1½ cups strong brewed coffee, cooled

1 package gingersnap cookies

Instructions

Make pumpkin cream: Whip heavy cream to soft peaks. In another bowl, beat mascarpone, pumpkin, powdered sugar, cinnamon, nutmeg, and vanilla until smooth. Fold in whipped cream.

Layer dessert: Dip gingersnaps quickly in coffee, then layer in a dish. Spread pumpkin cream over cookies. Repeat layers, ending with cream.

Chill & serve: Refrigerate at least 4 hours (or overnight) for best texture. Dust with cinnamon before serving.

Prep Time: 20 minutes
Chill Time: 4+ hours

Nutrition

Calories: 320 / Serving
Fat: 18g / Serving
Carbohydrates: 38g / Serving
Protein: 4g / Serving