Brew about 1 cup of strong espresso coffee and let it cool to room temperature. Transfer to a shallow dish for dipping ladyfingers.

Blend 1 cup of room-temperature mascarpone cheese with 0.5 cup granulated sugar, 0.5 cup brown sugar, and a pinch of kosher salt until smooth and creamy.

Fold in 1 cup of pumpkin puree into the mascarpone mixture until fully combined and smooth.

Whip 1 cup of cold heavy cream until soft peaks form, then gently fold it into the pumpkin mixture.

Dip 24 ladyfingers into the cooled espresso coffee for 1-2 seconds and arrange them in a single layer in a 13x9 inch baking dish.

Spread half of the pumpkin mascarpone cream mixture over the ladyfingers, ensuring even coverage.

Repeat the dipping process with another set of ladyfingers and layer them over the first cream layer, then spread the remaining pumpkin mascarpone mixture on top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, dust the top with Dutch-process cocoa powder.