Make the espresso coffee and let it cool for a few minutes. Set aside while making the mascarpone cream.

In a large mixing bowl, add the mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Mix with an electric hand mixer until well combined.

Add the pumpkin puree and mix until combined.

Add the cold heavy whipping cream and mix for another 3-4 minutes until the filling thickens.

Dip the ladyfingers quickly in the coffee (1-2 seconds) and lay them in an even layer in a 13 by 9 inch baking dish.

Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula. Add another layer of the dipped ladyfingers.

Transfer the rest of the filling into a piping bag with a star tip and make dollops of the cream all over the ladyfinger layer.

Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften.

Generously top the tiramisu with plenty of cocoa powder and serve.