The popular fall beverage PSL now comes in the form of dessert as a pumpkin spice latte tiramisu. It’s tiramisu with a fall twist!

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As a coffee hater, I considered making another chai tiramisu but this time a pumpkin chai tiramisu. I bet it would be crazy delicious, but I decided to appease all the coffee lovers in my life and make a pumpkin spice latte recipe instead. A PSL tiramisu, if you will.

I have never had a “PSL” for obvious reasons, but I can assure you that this pumpkin spice latte tiramisu does in fact have actual pumpkin puree in it and not just pumpkin spice. I point this out because evidently after being shamed for it, Starbucks finally started using actual pumpkin in 2015. But I digress.

I have to say, despite my aversion to coffee and coffee-flavored things I was able to get past the coffee flavor in this pumpkin spice latte tiramisu. My fellow coffee-haters cannot say the same thing, but I give them props for at least trying it.

Granted I still think it would have bene better with chai so I may need to make that happen soon as well.

My coffee-lovers however loved it!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

• Copycat City BBQ Pumpkin Pudding from Palatable Pastime
• Easy Pumpkin Bread from A Kitchen Hoor’s Adventures
• Frozen Pumpkin Yogurt from Cindy’s Recipes and Writings
• Pumpkin Pie Crisp with Streusel Topping from Blogghetti
• Pumpkin White Chocolate Scones from The Redhead Baker

PUMPKIN SPICE LATTE TIRAMISU

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Yield: 16 Servings Prep Time: 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 1 cup mascarpone
• 1 cup pumpkin puree
• 1 tsp pumpkin pie spice
• Pinch of salt
• 1 cup freshly brewed espresso*
• About 24 lady fingers**
• Cocoa powder, for dusting the top

Directions

1. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
2. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone, pumpkin, spices, and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated.
3. One by one, dip 1/3 of the lady fingers into the espresso* and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
4. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight).
5. When ready to serve, dust the top with cocoa powder.

Notes

*Depending on how dry your lady fingers are, you may need more or less. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: adapted from my Chai Tiramisu.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Over labor day weekend we went to New Orleans for our honeymoon, and of course we went to Cafe du Monde for beignets (and coffee for Bob) more than once. Once time may have been late night because why not? They are open 24 hours after all. Since returning home I’ve found myself craving those fluffy fried pillows covered in a pile of powdered sugar. So with the game against Tulane today I figured it was the perfect time to try my hand at making them at home!

However, like most homemade fried things it’s not so much the health aspect that I dislike, it’s the general act of frying food and all that oil that goes to waste! (If somehow knows a use for used fryer oil let me know). So I found a baked version! I was actually quite pleased with how well these turned out. Just look at those adorable pillow of dough! This was also the first time I used the oven to help speed up the rising time. Total game changer! I don’t know if I will ever let dough rise any other way from now on.

Due to being baked, they don’t have that crispy exterior that encompasses traditional fried beignets but I actually didn’t miss it all the much. It could be due to the fact that I did add some powdered peanut butter to the dough as well as to the powdered sugar and then made a chocolate sauce to dip them into – it is #PBchocSat after all! The chocolate sauce actually has a little bit of coffee mixed into it to give you the whole coffee and beignets package.

Four years ago: Homemade Nacho Cheese Sauce

Five years ago: Corn Salsa

Six years ago: Peanut Butter and Chocolate French Toast

Seven years ago: Pumpkin Granola

BAKED BEIGNETS WITH CHOCOLATE-COFFEE SAUCE

Makes approximately 3 dozen

Ingredients:

BEIGNETS

3/4 cup warm water (around 100°F)

1/4 cup sugar

1 pkg (0.25 oz. or 2-1/4 tsp) active dry yeast

1 large egg, beaten

1/2 cup buttermilk

3 Tbsp unsalted butter, melted

2 tsp vanilla extract

1/2 tsp salt

3-3/4 to 4 cups all-purpose flour

1/2 cup powdered peanut butter

1/8 cup milk

COATING

1 Tbsp unsalted butter, melted

1/2 cup powdered sugar

1/4 cup powdered peanut butter

CHOCOLATE-COFFEE SAUCE

3/4 cup heavy cream

1/2 cup sugar

6 oz. dark chocolate, chopped

1/4 cup strongly brewed coffee

1/2 tsp vanilla extract

1/8 tsp salt

Directions:

1. Preheat oven to 200°F. Line baking sheets with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with a dough hook, combine water, sugar, and yeast. Let sit for about 10 minutes or until foamy.
3. To the yeast, whisk in the egg, buttermilk, butter, vanilla, and salt. Add powdered peanut butter and then 1 cup of flour at a time, stirring on medium-low, until the dough comes together and pulls away from the sides of the bowl. Turn up to medium speed and knead for 5 minutes.
4. Transfer dough to a lightly greased heatproof bowl. Turn off preheated oven, place bowl in the oven, leave the door ajar, and let the dough rise for about 15 minutes. Remove bowl from the oven and preheat the oven to 200°F again.
5. On a lightly floured surface roll the dough out into a square, about 1/4 inch thick. Using a pizza cutter, cut out 2-inch squares. Transfer to prepared baking sheets, spacing 2 inches apart. Turn off preheated oven and place both baking sheets in the oven with the door ajar to rise for about 30 minutes, or until they are puffy like little pillows. Remove baking sheets from oven and preheat to 375°F.
6. Brush tops lightly with milk. Bake one baking sheet at a time for 10-12 minutes, or until light golden brown. Let cool for 5 minutes.
7. Meanwhile, make the chocolate sauce. In a medium saucepan over medium heat, bring heavy cream to a simmer, then whisk in the sugar. Remove from heat and whisk in chocolate until melted. Add coffee, vanilla, and salt and whisk until smooth. Set aside.
8. If serving immediately (the best option), brush the tops lightly with melted butter and generously dust with powdered sugar mixture. Serve warm with chocolate sauce.
9. If serving later, wait to add the topping and store in an airtight container. When ready, warm in microwave for 10 seconds, then brush with butter and dust with powdered sugar mixture.

Source: Adapted from Also The Crumbs Please and Serious Eats.