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Pour the coffee into a shallow baking pan.
Add ¾ teaspoon of the cinnamon, the ginger and nutmeg, and whisk to combine; set aside to cool completely.
Place the pumpkin puree, mascarpone and ½ cup of the sugar in a bowl and whisk for about 2 minutes, until combined and thickened slightly.
Quickly dip the ladyfingers into the coffee mixture, allowing excess liquid to drip off.
Arrange the ladyfingers in a single layer across the bottom of the loaf pan — it should fit about 8 biscuits — then spread ⅓ of the pumpkin-mascarpone mixture on top.
Repeat with the remaining ladyfingers and pumpkin mascarpone to create 2 more layers.
In a small bowl, mix together the remaining 1 tablespoon sugar and remaining ¼ teaspoon cinnamon. To finish, sift the cinnamon sugar all over the top.
Cover tightly with plastic wrap and place in the fridge for at least 8 hours or preferably overnight.
Cut into slices and serve.