In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add in the softened mascarpone cheese and heavy cream. Using a hand mixer, beat until the mixture forms soft peaks.

Add the cooled coffee, sugar, and bourbon (if using) to a medium bowl and stir until the sugar has dissolved.

Briefly dip each ladyfinger into the coffee mixture and arrange in a single layer in a 9×9 dish. Spread half of the pumpkin cream onto the ladyfingers.

Repeat with another layer of ladyfingers and the remaining pumpkin cream.

Refrigerate for at least 6 hours or overnight. Dust with cocoa powder or shaved chocolate and serve as desired.

For the whipped cream topping – In a large bowl, beat together heavy whipping cream and powdered sugar into stiff peaks. Spread or pipe whipped cream over the tiramisu as desired.