For traditional tiramisu, you might rely on a package of pre-made ladyfingers. Not here! Instead, you'll be making a batch of pumpkin and spice-flavored cookies. To begin, cream room temperature butter and sugar together until light and fluffy—about 5 minutes. Then use a mixer to beat in the egg and honey. Stir in the pumpkin and rum. In another bowl, whisk together the dry ingredients: flour, cinnamon, ginger, cloves, baking soda and salt. Gradually beat the dry ingredients into the wet mixture until combined.

To get that just-right ladyfinger shape, grab a piping bag (a zip-top bag will also work in a pinch). Fill the bag two-thirds full (any fuller and it can get hard to handle or it'll spurt out the back end!) and cut a three-quarter-inch hole in the tip. You can use a plain piping tip here, but just the hole in the bag will work too. Then pipe the dough onto a parchment-lined baking sheet. You want the fingers to be about two-and-a-half inches long and two inches apart.

Bake the cookies at 350ºF for 12 to 14 minutes. When golden, remove and cool completely on a wire rack. When we say completely, we mean it! Editor's Tip: If you want, you can prep the cookies a day in advance so they are absolutely cool.

Whipped cream gives this tiramisu its velvety texture. To make whipped cream from scratch, beat the whipping cream until it begins to thicken. Then add sugar and beat until soft peaks form. You can tell the cream has reached the soft peak stage when you lift your beaters out of the bowl, flip them over and the peaks droop a bit when turned.

In another bowl, mix together the canned pumpkin and spices. Fold a third of the whipped cream into the pumpkin mixture. Be gentle while you fold so you don't deflate the cream.

Grab another mixing bowl and mix the room temperature cream cheese until smooth. Then beat in the remaining whipped cream until combined. Your typical tiramisu doesn't have two types of filling, but this one is over-the-top and delicious.

Next, grab a 13x9-inch pan and arrange ladyfingers in a single layer. You want to cover the bottom of the pan, so if there are any large gaps, you can break the cookies to fit (you won't be able to tell with the finished product). Then brush the cookies with rum. This helps to soften the cookies a bit and adds flavor.

Once the base is laid, top the ladyfingers with a third of the pumpkin filling and then a third of the cream cheese mixture. An offset spatula really helps here. With both layers of cream in place, repeat the process twice more: ladyfingers, rum, pumpkin and cream cheese. Your last layer should be cream cheese. Use the back of a spoon to give the tiramisu some pretty swirls or use an offset spatula to make the finish nice and smooth—it's up to you!

Cover the pumpkin tiramisu and refrigerate for at least 8 hours, though overnight is even better—tiramisu is one of those desserts that gets better as it sits. Before serving, sprinkle with cinnamon. A small sifter helps here—you don't want to overdo it with this spice.