Ingredients
1 cup water
1 cup brewed Schuil Pumpkin Spice Coffee (available at Weekends!)
2/3 cup sugar
2/3 cup hazelnut liqueur
Pumpkin Mixture
2 cartons (8 ounces each) mascarpone cheese
3/4 cup canned pumpkin
5 tablespoons sugar, divided
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1-1/4 cups heavy whipping cream
Assembly
54 crisp ladyfinger cookies (about 16 ounces)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Instructions
In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.
Recipe and photo from https://www.tasteofhome.com/recipes/spiced-pumpkin-tiramisu/