Start by brewing 2 cups of strong espresso or coffee. Once brewed, allow it to cool to room temperature.

In a large mixing bowl, combine mascarpone cheese, granulated sugar, brown sugar, kosher salt, and pumpkin pie spice. Beat the mixture on medium speed until smooth and creamy.

Add pumpkin puree to the creamy mixture and continue mixing until fully incorporated. In a separate bowl, whip the cold heavy cream until thick.

Fold the whipped cream into the pumpkin mascarpone mixture using a spatula.

Quickly dip each ladyfinger into the cooled coffee for 1-2 seconds and arrange half of the dipped ladyfingers in a single layer at the bottom of a dish.

Spread half of the creamy pumpkin mascarpone mixture over the first layer of ladyfingers.

Repeat the process with the remaining ladyfingers and cover them with the remaining pumpkin mascarpone mixture.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, but ideally overnight.

Just before serving, dust the top generously with cocoa powder.