In a large mixing bowl, combine the mascarpone cheese, pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, and ground nutmeg. Use a hand mixer to beat the mixture until smooth and creamy. Set aside.

Espresso Ladyfingers

Dip the Ladyfingers

In a shallow dish, combine the cooled espresso and coffee liqueur (if using). Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not overly soggy.

Espresso Caramel

Make the Espresso Caramel

In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves. Allow it to boil without stirring until it turns a golden amber color. Remove from heat and carefully whisk in the brewed espresso, heavy cream, and a pinch of salt. Set aside to cool.

Whipped Cream Topping

Prepare the Whipped Cream

In a mixing bowl, whip the heavy cream, vanilla extract, and powdered sugar until soft peaks form. Be careful not to over-whip.

Assembly

Layer the Tiramisu

In a 9x9 inch dish, start by placing a layer of dipped ladyfingers at the bottom. Spread half of the pumpkin mascarpone mixture over the ladyfingers. Drizzle half of the espresso caramel over the mascarpone. Repeat the layers with the remaining ladyfingers, pumpkin mascarpone, and caramel.

Top with Whipped Cream

Spread the whipped cream topping evenly over the last layer of mascarpone. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.

Serve

Before serving, sprinkle additional ground nutmeg on top for garnish. Slice and enjoy your Pumpkin Spice Tiramisu!