Note: you will also need six 8-ounce canning jars.

In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined.

In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form.

Gently fold whipped cream mixture into pumpkin mixture.

In an additional mixing bowl, combine mascarpone cheese and powdered sugar.

Beat until combined, then add the remaining 1/2 cup whipping cream and beat until mixture is thickened.

In a small spouted liquid measuring cup, whisk together maple syrup and rum.

To assemble: Place two ginger cookies into the bottom of each small jar.

Drizzle about 1 tablespoon rum mixture onto cookies.

Add pumpkin filling on top of cookies, then top with two additional cookies.

Drizzle 1 tablespoon rum mixture onto these cookies as well.

Top with the remainder of pumpkin filling.

Dollop mascarpone topping onto pumpkin filling and spread evenly.

Put lids onto each jar and place in the refrigerator for at least 8 hours (can be made one day ahead).

Sprinkle with pumpkin pie spice prior to serving.