Fall is the season of all things pumpkin spice, and I’ve got an easy dessert recipe that combines your favorite flavors in a fun and delicious way-Pumpkin Spice Latte Tacos! These dessert tacos have the cozy taste of pumpkin spice and coffee, wrapped in Stroopwafel shell, and topped with whipped cream and caramel. If you are pumpkin spice latte fun, you will love this easy dessert!
What Are Pumpkin Spice Latte Tacos?
These dessert tacos take the flavor of a classic pumpkin spice latte and turn it into a delicious, hand-held treat. Taco shells are made with caramel Stroopwafels. Pumpkin mousse filling is infused with coffee granules, and warm spices, bringing the rich and comforting taste of a classic pumpkin spice latte. It’s the perfect way to enjoy your favorite fall flavors in a new form!
Why You’ll Love This Recipe
- Easy no-bake recipe– perfect for anyone who loves simple, no-fuss desserts
- Basic ingredients- with only a few simple ingredients, you can create a dessert that tastes like it took hours to make.
- The best pumpkin mousse– this mousse combines smooth pumpkin puree with the rich flavor of coffee and warm pumpkin spice for the ultimate fall treat.
- Easy to customize– adjust the amount of coffee and spice flavors to your taste, add your favorite latte toppings: whipped cream, caramel sauce, a sprinkle of spices, or even crushed graham crackers for a crunchy texture.
- Make ahead recipe- prepare the taco shell, pumpkin mousse, and whipped cream even a few days ahead and assemble when ready to serve
Ingredients for Pumpkin Spice Latte Tacos
- Caramel Stroopwafels -use standard size, not mini wafels
- Heavy whipping cream-to make homemade whipped cream
- Vanilla extract– for vanilla whipped cream
- Powdered sugar– to sweeten the cream and pumpkin mouse
- Pumpkin puree-not pumpkin pie filling
- Pumpkin spice
- Instant coffee granules or powder– if using espresso powder keep in mind that it has a much more intense flavor
- Cream cheese-use full-fat brick style, room temperature cream cheese for perfect texture
How to Make Pumpkin Spice Latte Tacos-Step by Step
Step 1: Prepare Taco Shells
Heat the Stroopwafels until they are barely pliable, but not too soft. You can heat them in a microwave for 15 seconds. If they become too soft to work with just wait for a minute or two, they will harden slightly. Invert a muffin pan and mold the stroopwafel into a taco shape using the cups to hold each side upright. Wait for 20-30 minutes to firm completely, or chill them in the freezer for 5-10 minutes. You can make taco shells ahead and store them at room temperature in an airtight container for a few days.
Step 2: Prepare Homemade Vanilla Whipped Cream
In a bowl beat heavy whipping cream, vanilla, and powdered sugar until stiff peaks form, then set aside. You will get about 2 cups of whipped cream. 1/4 cup goes into filling and the remaining is for topping.
Step 3: Prepare Pumpkin Spice Latte Mousse
In a bowl combine softened cream cheese and powdered sugar and mix until smooth. Next, add pumpkin puree, instant coffee granules, and pumpkin pie spice and mix to combine. Finally, mix in ¼ cup of previously prepared whipped cream.
Step 4: Assemble the Tacos
The easiest way to fill the shells is to transfer the filling and whipped cream in two ziplock-bags, and cut off the corners. First pipe pumpkin pie filling into the shell, then top with whipped cream, drizzle with caramel sauce, and lightly dust with pumpkin pie spice.
Pumpkin Spice Latte Tacos FAQs:
- Can I make dessert tacos ahead of time?
- It is best to assemble the tacos before serving or the shells will soften too much. They will keep their shape, but can become soggy. You can make the taco shells, pumpkin spice latte filling, and whipped cream, a day ahead. Store taco shells in an air-tight container at room temperature and the filling and whipped cream covered in the fridge.
- How can I make taco shells if I don’t have a microwave?
- If you don’t have a microwave, line the baking sheet with parchment paper, arrange Stroopwafels, and place in a preheated oven at 350 F for 2 minutes.
- How should I store leftovers?
- Store covered in an air-tight container in the fridge.
Wrapping Up on Pumpkin Spice Latte Tacos
If you’re looking for a comforting fall-flavored treat, these Pumpkin Spice Latte Tacos are a must-try! The combination of caramel stroopwafel tacos with a rich, creamy pumpkin mousse filling keeps the essence of your favorite pumpkin spice latte in a fun and unique dessert. If
They are perfect for fall gatherings. Next time you need a quick dessert that impresses, give this recipe a try, and be sure to let us know how it turns out!
Similar Recipes You’ll Love:
- Pumpkin Cream Cheese Muffins
- Mini Pumpkin Pie Crescent Rolls
- Mini Pumpkin Cheesecakes with Streusel Topping
- Pumpkin Lasagna
- White Chocolate Pumpkin Truffles
Pumpkin Spice Latte Tacos
Prep Time: 30 minutes- Total Time: 1 hour
Yield: 8 1x
Category: dessert
Method: No-bake
Cuisine: American
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Description
Fall is the season of all things pumpkin spice, and I’ve got an easy dessert recipe that combines your favorite flavors in a fun and delicious way-Pumpkin Spice Latte Tacos! These dessert tacos have the cozy taste of pumpkin spice and coffee, wrapped up in a sweet, Stroopwafel shell, topped with whipped cream.
Ingredients
- 8 caramel Stroopwafels (use standard size, not mini)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 oz. full-fat brick-style cream cheese-room temperature
- 1/4 powdered sugar
- 3/4 cup pumpkin puree
- 3/4 teaspoon instant coffee granules or instant coffee powder (add more to taste)
- 1 teaspoon pumpkin pie spice (add more to taste)
- Caramel sauce for serving
Instructions
- Heat the Stroopwafels until they are barely pliable, but not too soft. You can heat them in a microwave for 15 seconds. If you don’t have a microwave, line the baking sheet with parchment paper, arrange Stroopwafels, and place in a preheated oven at 350 F for 2 minutes. If they become too soft to work with just wait for a minute or two, they will harden slightly. Invert a muffin pan and mold the stroopwafel into a taco shape using the cups to hold each side upright. Wait for 20-30 minutes to cool and firm completely, or chill them in the freezer for 5-10 minutes.
- To make vanilla whipped cream, in a bowl beat heavy whipping cream, vanilla, and powdered sugar until stiff peaks form, then set aside. You will get about 2 cups of whipped cream.
- In another bowl combine softened cream cheese and powdered sugar and mix until smooth. Next, add pumpkin puree, instant coffee granules, and pumpkin pie spice and mix to combine. Finally, mix in ¼ cup of previously prepared whipped cream.
- When ready to serve, assemble the tacos. The easiest way to fill the shells is to transfer the filling and whipped cream in two ziplock-bags, and cut off the corners. First pipe pumpkin pie filling into the shell, then top with whipped cream, drizzle with caramel sauce, and lightly dust with pumpkin pie spice.
Notes
- You can make taco shells ahead and store them at room temperature in an airtight container for a few days.
- It is best to assemble the tacos before serving or the shells will soften too much. They will keep their shape later but can become soggy.
- You can make the taco shells, pumpkin spice latte filling, and whipped cream, a day ahead. Store taco shells in an air-tight container at room temperature and the filling and whipped cream covered in the fridge. assemble when ready to serve.
- If using espresso powder instead of instant coffee powder keep in mind that it has a more intense flavor, so adjust the amount to your taste.
If you try this recipe, leave a comment below and share a photo on Instagram. Tag the photo @omgchocolatedessets and hashtag it with #omgchocolatedesserts.
