In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. In another bowl, beat mascarpone cheese, pumpkin, 1/2 cup Moscato, and pumpkin spice until smooth. Fold in whipped cream; set aside.
Dip one package lady fingers, one at a time, into the orange juice. Place in a 13-in x 9-in x 2-in baking dish. Spread with half of the mascarpone pumpkin filling.
Dip the 2nd package of ladyfingers into the remaining Moscato; place over filling. Spread remaining filling over the top. Cover & chill for at least 1 hour or overnight. Just before serving, sprinkle with gingersnaps.