In a medium bowl, whisk together the egg yolk, sugar, pumpkin puree, and pumpkin spice until smooth. Add the mascarpone and mix until fully combined.

In a separate bowl, whip the heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the pumpkin mascarpone mixture until smooth and fluffy.

Stir the maple syrup into the brewed coffee until combined. Let the coffee cool slightly.

Quickly dip each ladyfinger into the maple coffee, making sure not to soak them too long. Arrange a layer of dipped ladyfingers in two small serving glasses or dishes.

Spoon or pipe a layer of pumpkin mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and finish with the remaining cream.

Cover and refrigerate overnight, or for at least 8 hours, to allow the ladyfingers to soften and the flavors to develop.

Just before serving, dust the tops generously with cocoa powder and enjoy!