This pumpkin tiramisu features layers of classic espresso dipped ladyfingers, with a spiced pumpkin bourbon mascarpone filling, topped with a generous dusting of cocoa powder.
Scoop about half the pumpkin mascarpone filling on top of the layer of espresso ladyfingers. Repeat with another layer of espresso ladyfingers on top of the pumpkin mascarpone filling. Top the second layer of ladyfingers with the remainng filling.
Chill the prepared tiramisu in the fridge for about 2 hours to set the top. Cover with plastic wrap and chill an additional 6 hrs or overnight. Before serving, top with a dusting of powdered cocoa.