Cut the frozen chocolate cookie dough into 1 ½” squares and bake as directed. Allow to cool completely before using. The cookies can be made a few days ahead and stored in an air-tight container.
In a large bowl add the pumpkin, mascarpone cheese, sugars, Spice World Minced Ginger and cinnamon and beat on medium speed with a hand mixer until the ingredients are combined and the mixture is smooth.
Pour in the heavy cream and beat on medium high until the mixture is combined and has the consistency of cream whipped to a medium stiff peak.
Line an 8” x 4” standard loaf pan with plastic wrap so that some of the plastic wrap overhangs the short ends.
Spread 1/5th of the pumpkin mixture on the bottom of the lined loaf pan. Sprinkle with 1 tablespoon of pecans and 1 tablespoon of toasted coconut.
Place 8 cookies on top slightly overlapping.
Repeat this process 3 more times and then top with the remaining pumpkin mixture.
Cover the top with plastic wrap and gently press down to even out the top.
Place the loaf pan in the refrigerator overnight.
After it has chilled remove the top plastic wrap and place a plate or board on top of the loaf and invert the pan. Remove the pan and then the plastic wrap.
Combine the extra 1 cup of heavy cream, the 3 tablespoons of powdered sugar and the 1 teaspoon of Spice World Minced Ginger and whip until you have medium stiff peaks.
Reserve ½ cup of the whipped cream if you would like to pipe decorations on top. (See instructions below)
Spread the whipped cream over the top and sides of the cake.