We’re adding an autumnal twist to classic panna cotta and adding some pumpkin spice, instant coffee and white chocolate to create the most insanely delicious fall dessert that you’ve ever eaten!
Classic panna cotta is turned out onto a plate, but in an effort to simplify things, I’ve served them in clear glasses so that you can enjoy the beautiful brown, orange and white layers while also being able to eat them snuggled under a cozy blanket or while enjoying the crisp, cool fall weather. There’s also significantly less pressure for these to set *perfectly* since they’re staying in their glasses, but I promise you that this recipe is so easy, you’ll STILL have no trouble getting the panna cotta to set in the most perfect, jiggly way!
Ingredients for Pumpkin Spice Latte Panna Cotta
- whipping cream – You’ll need cream that is 35% fat. This will make the panna cotta super creamy and delicious!
- vanilla extract – I only use pure vanilla extract because it just tastes WAY better to me. You can also use vanilla bean paste or seeds from a vanilla bean pod! Use equal amounts of vanilla extract to vanilla bean paste. For pods, use the seeds of one whole pod per 1 tsp vanilla extract.
- instant coffee powder – I’ve been using Starbucks VIA sachets for years and love love love them for baking!
- pumpkin pie spice – You can use a premade mix, or check out my Pumpkin Spice Cupcakes recipe for a homemade pumpkin pie spice recipe!
- food coloring – Wilton Color Right is my go-to for food coloring because the food coloring is very pigmented, meaning that you’ll only need a tiny amount. They are also in very convenient squeeze bottles, so you won’t get food coloring all over your clothes and your kitchen.
How to Make Pumpkin Spice Panna Cotta
Make the panna cotta base.
Pour the water into a bowl and sprinkle the gelatin on top. Allow the gelatin to develop for 5 minutes.
Pour the whipping cream and sugar into a pot and set to medium-high heat. Whisk until the sugar has fully dissolved and heat until bubbles begin to form at the edges, about 2 minutes.
Remove the pan from the heat and add the gelatin. Whisk until the gelatin has fully dissolved.
Pour the liquid through a sieve into a large bowl. The sieve will catch any pieces of undissolved gelatin. Add the milk and vanilla extract and whisk to combine.
Divide the panna cotta between 3 bowls. To make the white chocolate layer, add the grated white chocolate and ¼ tsp vanilla extract to one bowl.
To make the coffee layer, add the instant coffee powder and (optional) brown food coloring to one bowl.
To make the pumpkin spice layer, add the canned pumpkin, pumpkin pie spice and (optional) orange food coloring to the remaining bowl.
Layer the panna cotta.
Divide the white chocolate panna cotta between 3 glasses. Place the glasses in the fridge until the panna cotta has set, about 2-3 hours. Get the glass mugs that I used here!
Gently pour the coffee panna cotta between the glasses and refrigerate for another 2-3 hours, until firm.
Divide the pumpkin spice panna cotta between the glasses and refrigerate for another 2-3 hours.
Serve the panna cotta with cream.
Place the whipping cream, confectioner’s sugar and vanilla extract in a bowl and beat with an electric mixer until stiff peaks form.
Dollop the whipped cream onto each panna cotta and dust with some extra pumpkin pie spice. Enjoy!
Other Pumpkin Spice Recipes to Try
Pumpkin Spice Cheesecake Pancakes
Other Panna Cotta Recipes to Try
Pumpkin Spice Latte Panna Cotta
This homemade panna cotta tastes just like a pumpkin spice latte – the perfect fall dessert recipe! This panna cotta has white chocolate, coffee and pumpkin spice layers!
Ingredients
- 6 tbsp water
- 4 tsp powdered gelatin
- 3 cups whipping cream 35%
- ¾ cup granulated sugar
- 1 cup milk
- 1 tsp vanilla extract
- 50 g half a bar white chocolate grated
- ¼ tsp vanilla extract
- 1 tsp instant coffee powder
- brown food coloring optional
- ½ cup canned pumpkin not pumpkin pie filling
- 1 tsp pumpkin pie spice
- orange food coloring optional
Topping:
- 1 cup whipped cream chilled in the fridge for easier whipping
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- pumpkin pie spice for sprinkling
Instructions
Make the panna cotta base:
- Pour the water into a bowl and sprinkle the gelatin on top. Allow the gelatin to develop for 5 minutes.
- Pour the whipping cream and sugar into a pot and set to medium-high heat. Whisk until the sugar has fully dissolved and heat until bubbles begin to form at the edges, about 2 minutes. Remove the pan from the heat and add the gelatin. Whisk until the gelatin has fully dissolved.
- Pour the liquid through a sieve into a large bowl. The sieve will catch any pieces of undissolved gelatin. Add the milk and vanilla extract and whisk to combine.
- Divide the panna cotta between 3 bowls. To make the white chocolate layer, add the grated white chocolate and ¼ tsp vanilla extract to one bowl. To make the coffee layer, add the instant coffee powder and (optional) brown food coloring to one bowl. To make the pumpkin spice layer, add the canned pumpkin, pumpkin pie spice and (optional) orange food coloring to the remaining bowl.
Assemble the panna cotta:
- Divide the white chocolate panna cotta between 3 glasses. Place the glasses in the fridge until the panna cotta has set, about 2-3 hours.
- Gently pour the coffee panna cotta between the glasses and refrigerate for another 2-3 hours, until firm.
- Divide the pumpkin spice panna cotta between the glasses and refrigerate for another 2-3 hours.
Decorate:
- Place the whipping cream, powdered sugar and vanilla extract in a bowl and beat with an electric mixer until stiff peaks form.
- Dollop the whipped cream onto each panna cotta and dust with some extra pumpkin pie spice. Enjoy!
Video
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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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