Cookies (pumpkin sponge cookies): • ½ cup butter, softened • 1 cup sugar • 1 large egg, room temperature • ¼ cup honey • ½ cup solid-pack pumpkin • 1 tsp dark rum • 2 ⅓ cups all-purpose flour • 2 tsp ground cinnamon • 1 ½ tsp baking soda • 1 ½ tsp ground ginger • 1 tsp ground cloves • ½ tsp salt
Pumpkin Cream Filling: • 2 ¼ cups solid-pack pumpkin • 1 ½ tsp ground cinnamon • ¾ tsp ground ginger • ¼ tsp ground cloves • 3 cups heavy whipping cream • ¾ cup sugar • 12 oz cream cheese, softened • ¼ cup dark rum • ½ tsp ground cinnamon (for topping)
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Directions 1. Make the cookies • Preheat oven to 350°F (175°C). • In a large bowl, cream butter + sugar until light and fluffy (5–7 min). • Beat in egg and honey, then add pumpkin + rum. Mix well. • In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves, and salt. Gradually beat into pumpkin mixture. • Transfer to a piping bag fitted with ¾-inch round tip. Pipe 2½-inch logs, 2 inches apart, on lined trays. • Bake 12–14 min until golden. Cool on wire rack. 2. Make the filling • In a large bowl, mix pumpkin + spices. • In another bowl, whip cream until it thickens. Add sugar, whip to soft peaks. • Fold ⅓ of whipped cream into pumpkin mixture. • In a separate bowl, beat cream cheese until smooth. Fold in remaining whipped cream until combined. 3. Assemble tiramisu • Arrange ⅓ of cookies in a 13x9-inch dish. Brush with rum. • Spread ⅓ of pumpkin filling on top, then ⅓ of cream cheese mixture. • Repeat layers 2 more times. • Cover + refrigerate 8 hours or overnight. • Before serving, sprinkle with cinnamon.
