Begin by brewing 2 cups of strong espresso or coffee. 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. Whisk until smooth. Gradually incorporate pumpkin puree, mixing thoroughly. In a separate bowl, whip heavy cream until thick and fluffy, then fold into the pumpkin mixture.

Dip ladyfingers into the cooled coffee for 1-2 seconds and arrange half in a 13x9 inch dish.

Spread half of the mascarpone pumpkin mixture over the ladyfingers, covering them completely.

Repeat the dipping process with the remaining ladyfingers, placing them over the mascarpone mixture.

Spread remaining mascarpone pumpkin cream on top of the ladyfingers evenly.

Cover the dish and refrigerate for at least 4 hours, preferably overnight.

Before serving, dust with cocoa powder and optionally, sprinkle with cinnamon. Slice and serve.