Brew about 1 cup of espresso or strong coffee and allow it to cool to room temperature.

In a mixing bowl, combine mascarpone cheese, granulated sugar, brown sugar, kosher salt, and pumpkin pie spice, and whisk until smooth.

Fold in the pumpkin puree until fully incorporated.

In a separate bowl, whip cold heavy cream until soft peaks form, then carefully fold into the mascarpone mixture.

Dip ladyfingers briefly in the cooled coffee and layer them in a 13x9 inch dish.

Spread half of the pumpkin mascarpone mixture over the ladyfingers.

Add another layer of dipped ladyfingers, then top with the remaining mascarpone mixture.

Cover the dish and refrigerate for at least 4 hours.

Before serving, dust the top with cocoa powder.