Mix until smooth the mascarpone cream, pumpkin puree, and spices.
Beat the sweet-cold cream with the powdered sugar until it becomes a fluffy mixture.
Combine the two mixtures together.
Add a small amount of cream to the bottom of the mold.
Dip the savoiardi cookies in coffee for two seconds.
Place half of the cream over the first layer, then add another layer of coffee-soaked cookies, continue with the remaining cream, smoothing the surface, and refrigerate the tiramisu for 5 hours.
Before serving, sprinkle with powdered sugar.
Enjoy!
