My high-protein pumpkin tiramisu is a tasty fall dessert that’s super creamy, indulgent, and packed with protein (6g per serving, to be exact!). I absolutely love my cottage cheese tiramisu crepe roll and my tiramisu blended overnight oats, and knew as soon as PSL season was here, it was time to develop a pumpkin tiramisu recipe! Obviously, a high-protein version . I can’t wait for you to make this recipe in your own kitchens — my family gobbles it up every time I make it!

Ingredients Needed

• Instant espresso powder: Pumpkin and espresso flavors were meant to be together I love using instant espresso powder in this tiramisu recipe — you’ll let it bloom in the heavy whipping cream to make a delicious espresso whip.
• Unsweetened pumpkin puree: Can’t have pumpkin tiramisu without the pumpkin puree! Just make sure you buy unsweetened pumpkin puree or this recipe will taste way too sweet (not in a good way!).
• Heavy whipping cream: Every tiramisu needs whip, and this recipe is no exception! I love making my own espresso whipped cream to layer in between the pumpkin and Nilla wafers. It’s easy to make and only requires 3 ingredients — espresso powder, heavy whipping cream and maple.
• Blended cottage cheese: You know the drill here! Cottage cheese packs great protein as well as creamy, rich texture and flavor. Don’t skip this!
• Maple syrup: Maple is my go-to natural sweetener! And with its rich, fall flavors, its perfect for sweetening this tiramisu.  
• Nilla wafers: Instead of lady fingers, I love using Nilla wafers for my tiramisu! They’re easier to find, and require less setting time than lady fingers. 10/10 recommend using these instead of lady fingers when making tiramisu!
• Cocoa powder: Dust the top of your pumpkin tiramisu with cocoa powder for that classic tiramisu look.

How to Make High-Protein Pumpkin Tiramisu

1. Make the espresso whip: Mix the espresso powder, maple syrup, and heavy whipping cream in the bowl of a stand mixer, and allow 5-10 minutes to bloom before whipping on high until stiff peaks are formed.
2. Make the pumpkin layer: Add the pumpkin puree, blended cottage cheese, maple syrup, cinnamon, and vanilla extract to a large bowl, and stir together.
3. Assemble the tiramisu: Lay half of the Nilla wafers on the bottom of the baking dish, making sure they overlap slightly. Scoop half of the pumpkin mixture and spread it on top of the Nilla wafers. Then, spread half of the whipped topping on top of the pumpkin layer. Repeat the layers until all of the ingredients have been used, and top with sifted cocoa powder.
4. Let it set: Refrigerate the tiramisu for 20 minutes. 
5. Serve and enjoy: Top with more whipped cream and a sprinkle of cinnamon when you’re ready to serve.

Tips for Success

Let the espresso powder bloom: You’ll put the espresso powder, maple and heavy cream in a bowl before whipping it. Make sure you let it sit for 5-10 minutes to allow for the espresso flavors to infuse into the whipping cream. This will give you a much more rich, espresso-forward flavor.

Measure the cottage cheese after it’s blended: This will ensure you have exactly the right amount since the curds in cottage cheese can alter the amount slightly.

My Favorite Pumpkin-Flavored Snacks

I do not recommend freezing this tiramisu as the cookies will become soggy, and the texture can be off-putting when thawed.

More of My Favorite Pumpkin Desserts

This cottage cheese berry cobbler is crisp on top, gooey underneath, and made with simple ingredients for an easy yet stunning dessert to serve a crowd. Blended cottage cheese is used in place of buttermilk in the cobbler biscuits, and it’s officially the latest addition to our cottage cheese obsession .

I love serving this berry cobbler at backyard BBQs with the neighbors — it’s always a hit, but requires such little prep. Top it with a scoop of vanilla ice cream for the ultimate summer dessert.

Some Key Ingredients

• Blended cottage cheese: most berry cobbler recipes use buttermilk in the cobbler biscuits, but I’m using blended cottage cheese! Ya’ll know Fit Foodie Finds jumped on the cottage cheese train a longggg time back, and it’s just so dang versatile! It helps make these cobbler biscuits flakey, and adds a protein boost to boot .
• Mixed berries: both fresh or frozen mixed berries will work for this cobbler! But fresh berries will take a bit more time to cook down, so for that reason, I prefer using a bag of frozen mixed berries.
• Brown sugar: brown sugar is the sweetener you’ll use in both the filling and the cobbler biscuits on top! You won’t find any granulated sugar in this berry cobbler recipe

Find the list of full ingredients in the recipe card below.

Equipment to Gather

• 10 – 12 in. cast iron skillet (you can also use an 8×8 in. or 9×9 in. baking pan if you don’t have a cast iron skillet)
• Large bowl for tossing the frozen berries with cornstarch and brown sugar before baking.
• Another large bowl for mixing the cobbler biscuit dough! This is a no-knead dough, so you can easily mix it in one bowl.
• Silicone spatula for mixing up the cobbler biscuits. Using a silicone spatula helps prevent the dough from sticking to the spatula.
• High-speed blender or food processor for blending up the cottage cheese to use in the cobbler biscuits! This is our favorite

Serving Suggestions

Top this cottage cheese berry cobbler with some fresh whipped cream and a sprig of mint. I also love serving this cobbler with a big ol’ scoop of vanilla ice cream on those hot summer nights.

What is the different between a berry cobbler and a berry crumble or crisp?

This berry cobbler features a biscuit topping like most traditional cobblers do. Berry crumbles and crisps have a crumbly streusel topping. Try my sheet pan fruit crisp or lemon blueberry crumble bars if you’re hoping to get your streusel topping fix .

Can you make this cobbler gluten-free?

I have not tested this berry cobbler with gluten free flour, but if you do, please leave a comment and let us know how it goes! My go-to GF flour is alway, always Bob’s Red Mill 1:1, so I recommend starting there if you’re looking to make this recipe gluten-free .

More Crisps, Crumbles and Cobblers to Try