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In a large bowl, mix the mascarpone cheese with a hand mixer until smooth.
Add the pumpkin puree and vanilla extract, mixing until combined.
With the mixer on low, gradually pour in the heavy cream.
Once incorporated, increase the speed and mix until light and fluffy.
Add the powdered sugar and pumpkin pie spice, mixing until fully combined.
Quickly dip each ladyfinger into the cooled coffee, coating both sides, and arrange in a single layer in a casserole dish.
Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
Sprinkle a thin layer of cocoa powder on top.
Repeat with another layer of dipped ladyfingers, arranging them in the opposite direction, then spread the remaining cream over the top.
Smooth the surface and sift the cocoa powder evenly over the tiramisu.
Refrigerate for at least 2 hours before serving to allow it to set.