Pumpkin Spice Latte Tacos: No-Bake Fall Dessert with Stroopwafel Shells

Pumpkin Spice Latte Tacos

Every September I start counting down to the first pumpkin spice latte of the season, and this year I wanted to turn that craving into something I could actually pass around the table. These Pumpkin Spice Latte Tacos do exactly that.

A soft caramel Stroopwafel becomes the shell, a creamy pumpkin mousse flavored with instant coffee and pumpkin pie spice becomes the filling, and whipped cream with a drizzle of caramel goes right on top.

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It is a fall dessert that tastes like the coffee shop classic, only served by hand. No oven needed for the filling, and the whole thing comes together in about an hour.

What Are Pumpkin Spice Latte Tacos?

These dessert tacos reinterpret a classic pumpkin spice latte as a hand held treat. Caramel Stroopwafels form the taco shells. They are warmed just until they are barely pliable, then molded so the sides stay upright while they cool.

Inside each shell sits a pumpkin mousse filling infused with instant coffee granules and warm spices, which is what gives the dessert that familiar latte flavor. Whipped cream and caramel sauce finish the top, and a light dusting of pumpkin pie spice ties everything together.

Think of it as a coffee shop drink reimagined as a no bake fall dessert you can pick up with your fingers.

Because the shells are made from Stroopwafels rather than a baked dough, there is no baking step for the taco itself. Only the filling and the whipped cream need attention, and both come together in one bowl each.

Why You’ll Love This Recipe

This is a no bake dessert built from a short list of simple ingredients, and that is a big part of its charm. The pumpkin mousse combines pumpkin puree with coffee and pumpkin spice, so the flavor lands right in the middle of cozy and bold.

A few reasons it earns a spot in my fall rotation:

• The coffee and spice amounts can be adjusted to taste, so you can make it gentle for kids or stronger for the adults at the table.
• Toppings are wide open. Whipped cream, caramel sauce, an extra sprinkle of spices, or crushed graham crackers for crunch all work well.
• The taco shells, the pumpkin mousse, and the whipped cream can all be prepared a few days ahead, then assembled when you are ready to serve.
• Nothing needs the oven for long, and the shell warming step takes seconds in the microwave.

I like to set everything out on a tray and let people build their own, which keeps the shells crisp and turns dessert into a small event.

Ingredients for Pumpkin Spice Latte Tacos

The ingredient list is short, but a few choices really matter. Here is what to look for before you start.

• Standard size caramel Stroopwafels, not mini wafels. The bigger ones are what make a taco sized shell.
• Heavy whipping cream, which is whipped at home into the vanilla cream.
• Vanilla extract for that vanilla whipped cream.
• Powdered sugar, used to sweeten both the cream and the pumpkin mousse.
• Pumpkin puree, not pumpkin pie filling. The filling is already sweetened and spiced and will change the result.
• Instant coffee granules or instant coffee powder. Espresso powder has a much more intense flavor, so adjust carefully if you swap it in.
• Full fat brick style cream cheese at room temperature, which gives the mousse the right body and a smooth texture.

How to Make Pumpkin Spice Latte Tacos Step by Step

There are four short stages: shape the shells, whip the cream, mix the mousse, then assemble. I usually make the shells first so they have time to firm up while I work on the filling.

Step 1: Prepare Taco Shells

Warm the Stroopwafels just until they are barely pliable, without letting them get too soft. A microwave does this in about 15 seconds.

If you do not have a microwave, line a baking sheet with parchment paper, arrange the Stroopwafels on it, and heat them in an oven preheated to 350 F for 2 minutes.

If they turn too soft to handle, wait a minute or two and they will firm up slightly.

Turn a muffin pan upside down and mold each Stroopwafel into a taco shape, using the cups to hold the sides upright.

Let them cool and firm completely for 20 to 30 minutes, or chill them in the freezer for 5 to 10 minutes if you are in a hurry.

Shells can be made in advance and kept at room temperature in an airtight container for a few days.

Step 2: Prepare Homemade Vanilla Whipped Cream

For the vanilla whipped cream, beat the heavy whipping cream, vanilla, and powdered sugar in a bowl until stiff peaks form, then set it aside. This makes about 2 cups. Reserve 1/4 cup for the filling and keep the rest for topping the tacos.

Step 3: Prepare Pumpkin Spice Latte Mousse

In another bowl, mix the softened cream cheese and powdered sugar until smooth. Add the pumpkin puree, instant coffee granules, and pumpkin pie spice and mix to combine.

Finally, fold in 1/4 cup of the prepared whipped cream. The mousse should be thick enough to hold a pipe.

Step 4: Assemble the Tacos

The easiest way to fill the shells is to transfer the filling and the whipped cream into two ziplock bags and cut off the corners. Pipe the pumpkin filling into each shell first, then top with whipped cream, drizzle with caramel sauce, and lightly dust with pumpkin pie spice. Serve right away for the best texture.

FAQs

Wrapping Up on Pumpkin Spice Latte Tacos

These tacos pair caramel Stroopwafel shells with a rich, creamy pumpkin mousse filling, which is a combination that lands somewhere between a cookie and a slice of pie.

The coffee and spice keep it from being too sweet, and the whipped cream and caramel on top make it feel like a treat from a coffee shop.

I think they are at their best on a cool fall evening, served on a platter at a gathering where everyone can grab one. If you love pumpkin spice season, this is a fun way to serve it.

Similar Recipes You’ll Love:

If pumpkin desserts are your thing, these are worth adding to your list:

• Pumpkin Cream Cheese Muffins
• Mini Pumpkin Pie Crescent Rolls
• Mini Pumpkin Cheesecakes with Streusel Topping
• Pumpkin Lasagna
• White Chocolate Pumpkin Truffles

Ingredients

Here is the full list with the amounts used for eight tacos.

• 8 caramel Stroopwafels, standard size rather than mini
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar for the whipped cream
• 1 teaspoon vanilla extract
• 4 oz full fat brick style cream cheese, at room temperature
• 1/4 cup powdered sugar for the filling
• 3/4 cup pumpkin puree
• 3/4 teaspoon instant coffee granules or instant coffee powder, with more to taste if desired
• 1 teaspoon pumpkin pie spice, with more to taste if desired
• Caramel sauce for serving

Instructions

1. Shape the shells. Heat the Stroopwafels until they are barely pliable, but not too soft. Microwave them for 15 seconds, or line a baking sheet with parchment paper, arrange the Stroopwafels on it, and heat in a preheated 350 F oven for 2 minutes. If they become too soft to work with, wait a minute or two and they will harden slightly. Invert a muffin pan and mold each Stroopwafel into a taco shape, using the cups to hold the sides upright. Let them cool and firm completely for 20 to 30 minutes, or chill in the freezer for 5 to 10 minutes.
2. Make the vanilla whipped cream. In a bowl, beat the heavy whipping cream, vanilla, and powdered sugar until stiff peaks form, then set aside. You will get about 2 cups of whipped cream.
3. Make the pumpkin spice latte mousse. In another bowl, combine the softened cream cheese and powdered sugar and mix until smooth. Add the pumpkin puree, instant coffee granules, and pumpkin pie spice and mix to combine. Finally, mix in 1/4 cup of the previously prepared whipped cream.
4. Assemble. When ready to serve, transfer the filling and the whipped cream into two ziplock bags and cut off the corners. Pipe the pumpkin filling into each shell first, then top with whipped cream, drizzle with caramel sauce, and lightly dust with pumpkin pie spice.

Notes

Taco shells can be stored at room temperature in an airtight container for a few days, which makes this dessert much easier to pull off on a busy day.

For the best result, assemble the tacos just before serving. The shells will hold their shape once filled, but they can become soggy if they sit with the filling for too long.

If you want to work ahead, the shells, the pumpkin spice latte filling, and the whipped cream can all be made a day ahead. Keep the shells in an airtight container at room temperature, and refrigerate the filling and the whipped cream covered. Assemble when you are ready to serve.

One more note on coffee: espresso powder is more intense than instant coffee powder, so if you substitute it, adjust the amount to taste.

Recipe details

The recipe yields 8 tacos, with a prep time of 30 minutes and a total time of 1 hour, including the time the shells need to cool and firm.

Pumpkin Spice Latte Tacos

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Pumpkin Spice Latte Tacos Every September I start counting down to the first pumpkin spice latte of the season, and this year I wanted to turn that craving into something I could actually pass around the table. These Pumpkin Spice Latte Tacos do exactly that.

• Total Time: 60 min
• Yield: 8 1x

Ingredients

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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
1 teaspoon pumpkin pie spice
Caramel sauce for serving

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Instructions

Instructions
1-Heat the Stroopwafels until they are barely: 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.
2-To make vanilla whipped cream, in a: 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.
3-In another bowl combine softened cream cheese: 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 1/4 cup of previously prepared whipped cream.
4-When ready to serve, assemble the tacos: 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.

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• Prep Time: 30 min
• Cook Time: 0 min
• Method: no_cook