Pumpkin Tiramisu (High-Protein Fall Dessert!)
10/3/2025
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My high-protein pumpkin tiramisu is a tasty fall dessert that’s super creamy, indulgent, and packed with protein (6g per serving, to be exact!). I absolutely love my cottage cheese tiramisu crepe roll and my tiramisu blended overnight oats, and knew as soon as PSL season was here, it was time to develop a pumpkin tiramisu recipe! Obviously, a high-protein version 😋. I can’t wait for you to make this recipe in your own kitchens — my family gobbles it up every time I make it!
Recipe highlights ⤵️
- I love a dessert that packs extra protein, and this tiramisu does just that with 6g of protein per serving!
- A seasonal take on traditional tiramisu! If you love tiramisu like me, this will be the version you make every year when the crisp fall air arrives ❤️.
- Easy prep and cleanup! Some tiramisu recipes can be quite finicky, but I’m happy to report that this is not one of them.
Ingredients Needed
- Instant espresso powder: Pumpkin and espresso flavors were meant to be together 😮💨 I love using instant espresso powder in this tiramisu recipe — you’ll let it bloom in the heavy whipping cream to make a delicious espresso whip.
- Unsweetened pumpkin puree: Can’t have pumpkin tiramisu without the pumpkin puree! Just make sure you buy unsweetened pumpkin puree or this recipe will taste way too sweet (not in a good way!).
- Heavy whipping cream: Every tiramisu needs whip, and this recipe is no exception! I love making my own espresso whipped cream to layer in between the pumpkin and Nilla wafers. It’s easy to make and only requires 3 ingredients — espresso powder, heavy whipping cream and maple.
- Blended cottage cheese: You know the drill here! Cottage cheese packs great protein as well as creamy, rich texture and flavor. Don’t skip this!
- Maple syrup: Maple is my go-to natural sweetener! And with its rich, fall flavors, its perfect for sweetening this tiramisu.
- Nilla wafers: Instead of lady fingers, I love using Nilla wafers for my tiramisu! They’re easier to find, and require less setting time than lady fingers. 10/10 recommend using these instead of lady fingers when making tiramisu!
- Cocoa powder: Dust the top of your pumpkin tiramisu with cocoa powder for that classic tiramisu look.
How to Make High-Protein Pumpkin Tiramisu
- Make the espresso whip: Mix the espresso powder, maple syrup, and heavy whipping cream in the bowl of a stand mixer, and allow 5-10 minutes to bloom before whipping on high until stiff peaks are formed.
- Make the pumpkin layer: Add the pumpkin puree, blended cottage cheese, maple syrup, cinnamon, and vanilla extract to a large bowl, and stir together.
- Assemble the tiramisu: Lay half of the Nilla wafers on the bottom of the baking dish, making sure they overlap slightly. Scoop half of the pumpkin mixture and spread it on top of the Nilla wafers. Then, spread half of the whipped topping on top of the pumpkin layer. Repeat the layers until all of the ingredients have been used, and top with sifted cocoa powder.
- Let it set: Refrigerate the tiramisu for 20 minutes.
- Serve and enjoy: Top with more whipped cream and a sprinkle of cinnamon when you’re ready to serve.
Tips for Success
Let the espresso powder bloom: You’ll put the espresso powder, maple and heavy cream in a bowl before whipping it. Make sure you let it sit for 5-10 minutes to allow for the espresso flavors to infuse into the whipping cream. This will give you a much more rich, espresso-forward flavor.
Measure the cottage cheese after it’s blended: This will ensure you have exactly the right amount since the curds in cottage cheese can alter the amount slightly.
My Favorite Pumpkin-Flavored Snacks
Storage Notes
I do not recommend freezing this tiramisu as the cookies will become soggy, and the texture can be off-putting when thawed.
More of My Favorite Pumpkin Desserts
- Pumpkin Spice Protein Puppy Chow
- Pumpkin Almond Butter Freezer Fudge
- Classic Pumpkin Pie
- Pumpkin Peanut Butter Cups
- Pumpkin Cheesecake Bars
- Pumpkin Pie Bars
Pumpkin Tiramisu (High-Protein Fall Dessert!)
Ingredients
- 1 teaspoon instant espresso powder
- ⅔ cup heavy whipping cream
- ¼ cup maple syrup, divided
- ¾ cup unsweetened pumpkin puree
- 1 ⅓ cups 2% blended cottage cheese*, divided
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract, divided
- ~50 Nilla wafers
- ¼ cup cocoa powder
Instructions
- First, mix the espresso powder, 2 tablespoons of maple syrup, and heavy whipping cream in the bowl of a stand mixer. Set aside to bloom for 5-10 minutes.
- Next, add the pumpkin puree, blended cottage cheese, 2 tablespoons of syrup, cinnamon, and 1 teaspoon of vanilla extract to a large bowl. Stir to combine. Set aside.
- Using the whip attachment, turn the stand mixer on high and whip until stiff peaks form.
- Assemble the tiramisu. Lay half of the Nilla wafers on the bottom of an 8×8-inch dish, making sure they overlap slightly.
- Scoop half of the pumpkin mixture and spread it on top of the Nilla wafers.
- Then spread half of the whipped topping on top of the pumpkin layer.
- Repeat the layers until all of the ingredients have been used. Top with sifted cocoa powder and refrigerate for 20 minutes.
- Serve topped with more whipped cream and a sprinkle of cinnamon.
Tips & Notes
- I let the espresso powder sit in the heavy cream to allow the flavors to bloom before assembly.
- * I measure the cottage cheese after it has been blended. This is to ensure that it isn’t too thin.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet
