Brew and cool the coffee. Make a strong pot of espresso or coffee and let it cool to room temperature. Stir in the rum or liqueur, if using, and sugar to taste. You want it bold, not overly sweet.

Whip the cream. In a cold bowl, whip the heavy cream to medium-stiff peaks. Don’t go to butter territory—stop when it holds shape but still looks smooth.

Make the pumpkin base. In another bowl, whisk the mascarpone, pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and salt until smooth. Keep the whisk moving just until blended—overmixing can loosen mascarpone.

Fold it together. Gently fold the whipped cream into the pumpkin mixture in two additions. Use a spatula and light strokes to keep it airy. You’re aiming for a billowy, mousse-like texture.

Dip the ladyfingers. Quickly dip each ladyfinger into the coffee mixture—just a brief dunk on each side. Don’t soak or they’ll turn mushy. Arrange a snug first layer in a 9x9-inch dish.

First layer of cream. Spread half the pumpkin mascarpone cream over the ladyfingers. Smooth the top with an offset spatula or the back of a spoon.

Second layer. Repeat with a second layer of dipped ladyfingers, then spread on the remaining cream.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. The flavors deepen, and the texture becomes sliceable and lush.

Finish and serve. Right before serving, dust generously with unsweetened cocoa powder. Add a light sprinkle of cinnamon or nutmeg if you like. Slice and serve cold.