Prepare the Coffee:
 Brew 2 cups of coffee and set aside to cool. Add 2 tablespoons of granulated sugar to the coffee, whisking until dissolved. Set aside.

Pumpkin Cream Mixture:
 In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, cinnamon, salt, and ¼ cup of the granulated sugar. Add the mascarpone, cream cheese, and heavy cream. Using an electric mixer, beat on medium speed until soft peaks form. Be careful not to overbeat.

Assemble the Tiramisu: 
Quickly dip each ladyfinger in the cooled coffee, making sure not to soak them. Arrange a layer of dipped ladyfingers in the bottom of a 4-quart trifle dish or divide them into individual glasses (6-8 portions). Spread a layer of the pumpkin cream mixture over the ladyfingers. Continue layering with the ladyfingers and pumpkin cream, repeating 5 more times, finishing with a layer of the pumpkin cream on top.

Chill:
 Cover the tiramisu and refrigerate for at least 6 hours or overnight for the best results.

Top and Serve: 
Before serving, top with whipped cream, dust with cocoa powder, and garnish with shaved chocolate and candied ginger if desired.