Combine the Classic Finlandia Creamy Gourmet Cheese, pumpkin puree, brown sugar, 1/4 cup granulated sugar, salt, cinnamon, ginger, cloves, nutmeg and heavy cream in a large bowl. Use a hand or stand mixer to whip until medium-stiff peaks form (be careful not to overwhip).
In a small bowl, mix together the remaining 1 tablespoon of sugar with the coffee and bourbon or rum until the sugar is dissolved.
Dip the ladyfingers in the coffee on both sides, then line the bottom of a 9-inch springform pan. Top with 1/4 of the pumpkin mousse, then repeat with the remaining ladyfingers and mousse to make 3 more layers, ending with the pumpkin mousse. (You might have some ladyfingers leftover.) Cover and refrigerate for at least 6 hours (overnight is best).
When ready to serve, release the sides of the pan and carefully unmold. Sprinkle with the roasted and salted pumpkin seeds, slice into wedges and serve.
This recipe can be made up to 3 days ahead.