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

In a large mixing bowl, combine room-temperature mascarpone cheese, granulated sugar, brown sugar, kosher salt, and pumpkin pie spice. Beat until smooth and creamy.

Gently fold in the pumpkin puree into the mascarpone mixture until fully incorporated.

In a separate bowl, pour in the cold heavy cream and whip until it holds soft peaks.

Gently fold the whipped cream into the pumpkin mascarpone mixture.

Quickly dip each ladyfinger into the cooled coffee, ensuring not to soak them for more than 1-2 seconds.

Spread half of the creamy pumpkin filling over the layer of soaked ladyfingers.

Repeat the process by dipping more ladyfingers and placing them on top of the pumpkin filling.

Pipe or dollop the remaining pumpkin filling over the second layer of ladyfingers.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours.

Before serving, uncover the tiramisu and dust the top with cocoa powder.

Slice into squares and serve chilled.