Pumpkin Tiramisu Parfait

I was brainstorming fall recipes the other day for the upcoming season, and I came across a Pumpkin Spice Syrup from Oh She Glows and I immediately ran to the kitchen to see if I had all the ingredients. 

Let me tell you…..this recipe is definitely a staple for me now for fall.

I had the great idea to use it in this pumpkin tiramisu recipe as a layer in the parfait. The syrup was soaked up nicely by the spiced vanilla cake, and I couldn’t stop eating it!

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This is a perfect recipe to make for family or friends for a gathering, picnic, party, etc. as it can be stored in individual mason jars! Perfect for a single serving dessert. 


This Pumpkin Tiramisu is layered with…. 

Spiced Vanilla Cake 

Pumpkin Spice Syrup 

Freshly Brewed Coffee 

Rich Pumpkin Cashew Mascarpone

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Pumpkin Tiramisu Parfait 

By: Taavi Elizabeth     Serves: 3-4 

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Spiced Vanilla Cake 

  • 1 Vanilla Cake (by The Spruce) +
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger 
  • 1/4 tsp ground cloves 

Pumpkin Spice Syrup

Pumpkin Mascarpone

  • 1/2 cup soaked cashews 
  • 1/4 cup non-dairy milk (I used cashew) 
  • 1/2 tsp vanilla extract (or 1/4 tsp seeds from 1 vanilla bean) 
  • 1/2 cup pumpkin puree 
  • 1/4 tsp salt 
  • 1/2 cup vegan cream cheese 
  • 1 tsp pumpkin pie spice 
  • 2 tbsp maple syrup 
  • 1/2 cup freshly brewed strong coffee




  1. Prepare and bake the vanilla cake, adding in the spices to the dry ingredients. Set aside while preparing pumpkin spice syrup. 
  2. Prepare syrup, store in a small jar, and set aside to cool. 
  3. Mascarpone: Blend all ingredients together, except cream cheese and coffee, until creamy. Pour into a small mixing bowl. Whisk in cream cheese until incorporated. 
  4. Taking 3-4 small mason jars, start by layering 1/4 cup crumbled cake on bottom, followed by a generous brush of coffee. There is enough coffee when the cake is moist and is soaked quite a bit. Then spread on a thin layer of syrup, followed by 2 tbsp mascarpone, then repeat with cake, coffee, syrup and mascarpone again. Garnish with a coffee bean and sprinkle of cinnamon. Enjoy! 


* Feel free to make this gluten-free by baking a gluten-free cake recipe of choice. Make sure to add in the spices. 

*You will have quite a bit of leftover syrup, but that is totally fine! Store it in an airtight jar and use it to spice up coffees, frostings, and fall desserts! 



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