In the bowl of a stand mixer with a whisk beat the cream cheese with the sugar on high speed until light and creamy making sure to scrape down the sides of the bowl a few times.
Add the mascarpone cheese and vanilla and whisk again for 3-4 minutes on high.
Transfer the mixture to a large bowl.
Add the heavy cream to the mixing bowl you already used, no need to wash it or the whisk, and beat until the cream reaches soft peaks.
Add the spices and pumpkin to the cheese mixture and gradually add the whipped cream folding everything together until all of the cream has been added.Set aside.
With the coffee in a bowl and your 8x8 or 9x9 square baking dish ready beside you, start dunking each ladyfinger into the coffee and then place them in rows over the base of the dish.
Transfer half of the cream filling on top of the ladyfingers and spread out evenly.
Repeat your next layer with the remaining ladyfingers and top with remaining filling.
Spread the filling out evenly making sure it's flat and smooth.
Store the tiramisu in the fridge overnight or at least 6 hours to let it set.
Combine the cocoa powder and espresso powder together and pass through a sieve to decorate the top of the tiramisu just before you plan to serve it.