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Pumpkin Tiramisu Parfait

By: Alise Sjostrom

Serving Size / Yield: 16 servings 



  • 2 oz. caramel coffee liqueur

  • 1 C. brewed Starbucks® Caramel Natural flavored coffee, or any seasonal coffee

  • 3/4 C. pumpkin

  • 1 tsp. ground cinnamon

  • 1/2 tsp. ground ginger

  • 1/4 tsp. salt

  • 1/2 C. whipping cream

  • 1/4 C. granulated sugar

  • 10 oz. mascarpone cheese, room-temperature

  • 1 Tbsp. powdered sugar

  • 1/2 C. whipping cream

  • 6-8 oz. mini vanilla wafer cookies (approximately 100 mini cookies)


1. Line up 16 individual serving glasses. In a small bowl, combine caramel coffee liqueur and Starbucks® Caramel Natural flavored coffee. Set aside.

2. Filling: In a small bowl, combine pumpkin, cinnamon, ginger and salt. Set aside.  In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form. Gently fold whipped cream into pumpkin mixture.

3. Topping: In another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in the last 1/2 cup whipping cream just until thickened. Scoop topping into a large plastic zip bag.
4. To assemble, dip two small cookies into the coffee liqueur mixture and drop into bottom of serving glass. With a small portion scoop or spoon, drop a tablespoon of the pumpkin mixture over the cookies. Snip the corner off of the plastic bag with filling.  Fill serving glass up to about half full with topping (about 1 tablespoon). Repeat layers one more time.
5. Repeat step 4 for remaining serving glasses.
6. Set each glass on a cookie sheet and place in the refrigerator for at least 2 hours (up to 48 hours) to set. 
7. Before serving, top each tiramisu with two small wafer cookies. Serve chilled.


Can be stored in the refrigerator for up to 4 days.

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