Prepare the mascarpone filling
In a mixing bowl, combine the pumpkin puree, egg yolks, pumpkin spice, granulated sugar, and vanilla extract. Whisk until it’s smooth and free of lumps.

Add rich cheeses and cream
Into the same bowl, add the heavy whipping cream and mascarpone cheese. Using a whisk attachment on a stand mixer (or a handheld whisk) beat until the mixture becomes thick, fluffy, and holds soft peaks. This will be your creamy layer.

Sweeten the coffee soak
Brew strong coffee and allow it to cool just slightly (so it won’t cook the ladyfingers or scrambling egg yolks later). In a separate bowl, stir in the brown sugar until fully dissolved into the coffee.

Layer with ladyfingers
Have a 9×13‑inch baking pan or casserole dish ready. Quickly dip one side of each ladyfinger into the sweetened coffee—just long enough to soak but not so long that they become soggy. Lay them in a single layer to fully cover the bottom of the dish.

First layer of filling
Spread about half of the mascarpone‑pumpkin filling over the layer of coffee‑soaked ladyfingers. If you prefer thinner layers of cream, use less; otherwise, this amount gives you a generous creamy layer.

Second layer of ladyfingers
Add another layer of coffee‑soaked ladyfingers on top of the filling, again dipping quickly to prevent sogginess. Cover the filling completely.

Final layer of filling
Spread the remaining filling over the second ladyfinger layer. Smooth the top for presentation.

Chill to set
Cover the dish with plastic wrap (saran wrap) and refrigerate for at least 3 to 4 hours, though chilling overnight is best. This allows the flavors to blend beautifully and the texture to set properly.

Finish and serve
Once chilled, dust the top with extra pumpkin pie spice (or a mix of cinnamon and nutmeg) for garnish. Slice into squares or rectangles, and enjoy!