Start by brewing 2 cups of strong espresso or coffee. Once brewed, transfer it to a heatproof bowl and allow it to cool to room temperature.

In a large mixing bowl, combine the mascarpone cheese, granulated sugar, brown sugar, kosher salt, and pumpkin pie spice. Mix using a hand mixer on medium speed until smooth and creamy, about 2 minutes.

Gradually add the pumpkin puree and mix until fully incorporated, then pour in the cold heavy cream and whip until the mixture is thick and mousse-like, approximately 3 to 4 minutes.

Quickly dip half of the ladyfingers into the cooled coffee for 1 to 2 seconds; avoid soaking them too long. Arrange the dipped ladyfingers in a single layer at the bottom of a 13x9 inch dish.

Using a spatula, gently spread half of the mascarpone pumpkin cream mixture over the layer of ladyfingers.

Dip the remaining ladyfingers in the cooled coffee for 1 to 2 seconds and layer them on top of the cream mixture in the dish. Spread the rest of the mascarpone pumpkin cream over this second layer of ladyfingers.

Cover the assembled Easy Creamy Pumpkin Tiramisu loosely with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, preferably overnight.

When ready to serve, sift a generous layer of cocoa powder over the top.