Ginger Snap Pumpkin Icebox Cake

Ingredients:

• 72 Ginger Snap cookies (I used Nabisco)
• 8 ounces canned pumpkin puree (I used Libby's. Not pumpkin pie filling!)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 3 1/2 cups heavy cream, divided
• 1 cup confectioners' sugar, divided
• 2 tablespoons mascarpone cheese

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