Brew and cool the coffee: Make strong coffee or espresso and let it cool completely. Stir in the rum or liqueur if using. Pour into a shallow dish wide enough to dip ladyfingers.

Whip the cream: In a cold mixing bowl, whip the heavy cream with the powdered sugar and 1 teaspoon vanilla to medium-stiff peaks. Don’t overbeat. Set aside.

Make the pumpkin mascarpone: In another bowl, beat the mascarpone, pumpkin puree, granulated sugar, remaining vanilla, cinnamon, nutmeg, ginger, and a pinch of salt until smooth and silky. Avoid overmixing to keep it light.

Fold the cream into the pumpkin mixture: Gently fold the whipped cream into the pumpkin mascarpone in two additions. Stop when the mixture looks uniform and airy.

Prepare the pan: Use a 9x13-inch pan or two 8x8-inch pans. Have everything ready: coffee dish, ladyfingers, and pumpkin cream.

Dip and layer, first round: Dip each ladyfinger into the coffee for about 1 second per side. They should be moist but not soggy. Arrange a tight layer in the pan.

Add the pumpkin cream: Spread half of the pumpkin mixture over the first layer of ladyfingers. Smooth the top with an offset spatula or the back of a spoon.

Second layer: Repeat with another dipped-ladyfinger layer, then spread the remaining pumpkin mixture over the top.

Chill to set: Cover tightly and refrigerate for at least 6 hours, preferably overnight. This step is crucial for clean slices and full flavor.

Finish and serve: Just before serving, dust generously with cocoa powder and add chocolate shavings if you like. Slice with a sharp knife, wiping the blade between cuts.