Pumpkin Tiramisu 😮

Ingredients

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)

⸻

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.