• In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the mascarpone, cold heavy cream, powdered sugar, cinnamon, vanilla bean paste, and salt on medium speed for 1–2 minutes. It's ready when it's completely smooth and creamy and holds a soft peak. Scrape down the sides of the bowl as needed. You're looking for a light, spreadable, pipeable texture, not stiff or grainy. If it starts to look clumpy or separated, stop immediately, because overwhipping will break the cream.
  16 ounces mascarpone cheese, 1 ½ cups cold heavy cream, 1 teaspoon ground cinnamon, ¼ cup powdered sugar, 1 tablespoon vanilla bean paste, 1 teaspoon kosher salt, 1 can sweetened condensed milk 14 ounces

For the tiramisu:

• Lightly spray a 9-inch round cake pan or a 9x13 pan with cooking spray.
• Slice the pumpkin bread about ½ inch thick. Thinner slices soak up the espresso better, while thicker slices may stay dry in the center.
  1 loaf pumpkin bread
• Pour the espresso into a shallow medium bowl. Dip just one side of a slice of pumpkin bread into the espresso, then lay it in the pan espresso side up. This lets the espresso soak down into the bread as it chills. Repeat until the bottom of the pan is completely covered.
  1 ½ cups espresso or strong brewed coffee
• Spread half of the mascarpone Chantilly cream over the bread in an even layer, making sure the bread is completely covered.
• Add another layer of espresso-dipped pumpkin bread, then finish with the remaining cream and smooth the top.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours. Overnight is best!
• When you're ready to serve, dust the top with cocoa powder, then scoop and serve!
  Cocoa powder