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1
Mix coffee, instant espresso powder, and 1/4 cup Frangelico in a wide bowl or baking dish. Set aside.
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2
Heat pumpkin, brown sugar, 1 tsp cinnamon, rest of spices, and salt in a 2-3 quart sauce pan over medium-high heat stirring constantly until thick and glossy. This will take about 5 to 6 minutes. Remove from heat and transfer into work bowl of food processor. Process for 1 minute, scraping down sides of bowl after 30 seconds. Remove lid from work bowl, and refrigerate mixture until cool, approximately 30 minutes.
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3
Once pumpkin mixture is cool, place work bowl back on processor and add mascarpone and 2 TBSP Frangelico. Process until smooth, about 30 - 40 seconds, scraping bowl once after 15 - 20 seconds. Transfer pumpkin mixture to a large bowl.
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4
Whip cream to stiff peaks in a medium bowl. Fold 1/3 of whipped cream into pumpkin mixture. When almost fully incorporated, gently fold remainder of whipped cream into pumpkin mixture. Set aside.
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5
Working one at a time place ladyfingers in coffee mixture, roll them over, then arrange them in a single layer on the bottom of a 9-inch by 13-inch glass baking dish. Do not submerge the ladyfingers, and only allow them to soak up the coffee for 1 second per side. The cookies should not be fully saturated or the finished dessert will be soggy. You will not use all of the coffee mixture. Break or trim the ladyfingers as needed to neatly fit in the dish.
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6
Spread 1/2 of the pumpkin mixture over the ladyfingers. Use a rubber spatula to spread the mixture in a smooth, even layer completely covering the ladyfingers. Place 1 & 1/2 TBSP cocoa powder in a fine mesh strainer and dust it over the pumpkin mixture.
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7
Repeat steps 5 & 6 with remaining lady fingers, pumpkin filling, and cocoa powder. You may have a few left over lady fingers. Dust surface with 1/2 tsp cinnamon. Wipe the edges of the dish with a dry paper towel. Cover with plastic wrap and refrigerate for 8 to 24 hours to allow the flavors and textures to marry. Cut into pieces and serve chilled.
