1. In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.

2. In a separate bowl, mix mascarpone, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.

3. Gently fold the whipped cream into the pumpkin mascarpone mixture until fully combined and fluffy.

4. Quickly dip each ladyfinger into the cooled espresso or coffee for 1–2 seconds per side.

5. In a 9×9-inch dish, layer half the soaked ladyfingers in a single layer.

6. Spread half the pumpkin cream mixture over the ladyfingers and smooth with a spatula.

7. Repeat with a second layer of dipped ladyfingers and the remaining cream mixture.

8. Cover and refrigerate for at least 6 hours, or overnight, to let flavors develop.

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

10. Slice and serve chilled.