Every Thanksgiving spread needs a little chocolate, and these Pumpkin Tiramisu Brownies tick all the boxes. Espresso-soaked ladyfingers? Check. Rich pumpkin mascarpone? Check. Deep cocoa flavor? Check. Chewy, chocolatey brownie base? Check. They’ve got everything you could want in a Thanksgiving dessert.
Heat oven to 325°F. Line a 13x9-inch baking pan with parchment paper, allowing some to hang over the edges of the pan.
In large bowl, whisk 1/4 cup water, oil, egg, and 1 1/2 teaspoons espresso powder until well blended. Add the dry brownie mix and stir until smooth. Spread the batter into the prepared pan.
Bake about 20 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Completely cool, in the pan on a cooling rack, about 1 hour.
Whisk the 1 cup warm water, sugar, and 4 tablespoons espresso powder until sugar and espresso powder are dissolved. Cool to room temperature. Dip each ladyfinger in the espresso mixture and place evenly over the top of the brownies.
In a large bowl, whisk pumpkin and whole milk until blended. Add the dry pudding mix and whisk until smooth. Add the sweetened condensed milk and pumpkin pie spice, whisk until blended. Cover and refrigerate for 30 minutes.
In an electric stand mixer fitted with the whisk attachment, beat the whipping cream until medium peaks form. Remove whipped cream to another bowl; set aside. Add the mascarpone cream and the chilled pumpkin mixture to the bowl of the stand mixer and beat until smooth. Add the whipped cream back to the bowl and mix until just combined. Spread the pumpkin cream mixture over the ladyfingers using an offset spatula. Refrigerate for 4 hours or overnight.
Remove the brownies from the pan by lifting with the parchment paper. Sift the baking cocoa over the top using a fine mesh strainer. Cut into 16 pieces using a sharp knife, wiping clean in between each cut. Serve immediately. Store any leftovers in the refrigerator.
