In a mixing bowl, whisk together pumpkin puree, mascarpone cheese, heavy cream, powdered sugar, pumpkin spice, and vanilla extract until smooth and creamy.

Set aside the pumpkin filling in the refrigerator to chill for about 30 minutes.

In a shallow dish, combine the brewed coffee and coffee liqueur (if using).

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.

Layer half of the soaked ladyfingers in the bottom of a 9x9 inch dish.

Spread half of the pumpkin filling over the ladyfingers.

Repeat the layers with the remaining ladyfingers and pumpkin filling.

Cover and refrigerate for at least 4 hours or overnight for best results.

Before serving, dust the top with cocoa powder and sprinkle with pumpkin spice.

Slice and serve chilled.