Prepare the coffee/espresso mixed with pumpkin spice. Set aside to cool.

Put the heavy cream and powdered sugar in a bowl. Beat them with an electric mixer on medium high until soft peaks.

Add the mascarpone, pumpkin purée, vanilla extract, and pumpkin spice. Beat until well incorporated.

Add the egg yolks along with the brown and white sugar to a bowl. Whisk until they become pale.

Heat some water to simmer in a pot.

Add the egg yolk bowl and let it sit on top of the simmering pot of water, making sure the bottom of the bowl isn’t touching the water.

Whisk constantly, until you can dip your finger in and the sugar is dissolved and the eggs are a little more voluminous.

Remove from the heat, and fold in the mascarpone mixture.

Layer a single layer of lady fingers dipped into the coffee mixture into the bottom of your 9x9 pan.

Add a generous layer of cream, then top with more coffee-soaked lady fingers.

Dip the lady fingers well, but not to the point that they're dripping excess coffee. Now, Add more cream until completely covered.

Cover tightly and let it sit in the fridge for a minimum of 6 hours, preferably overnight.

Mix the ground cinnamon and cocoa powder together and dust on top right before serving.