Preheat your oven to 350°F (175°C). Grease a 9×9 inch light metal baking pan and line it with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

In a large bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar for about 2 minutes until pale and fluffy.

Add 2 large room-temperature eggs and 2 teaspoons of vanilla extract into the butter-sugar mixture, mixing until smooth. Then, pour in ½ cup of buttermilk and 1 cup of canned pumpkin puree, stirring until combined.

Gradually fold the dry ingredient mixture into the wet mixture until just combined. A few small flour streaks are okay.

Pour the batter into the prepared baking pan and smooth the top. Bake for 35-38 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for about 30 minutes on a wire rack. Then, carefully remove from the pan and let cool completely.

In a bowl, mix together ½ cup of strong brewed espresso, ¼ cup of whole milk, ½ cup of sweetened condensed milk, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Stir until combined.

For the frosting, whip ½ cup of softened unsalted butter until fluffy. Add 8 oz of cold cream cheese and beat until smooth. Gradually incorporate 2 cups of powdered sugar, then mix in 2 tablespoons of instant espresso powder and 1 teaspoon of pumpkin pie spice.

After the cake has cooled, trim a thin layer off the top and poke holes all over. Pour the latte soak evenly over the cake.

Spread the cream cheese frosting generously over the top of the soaked cake, and sprinkle a bit more pumpkin pie spice on top.

Cut the cake into 16 slices to serve. Enjoy with a hot cup of coffee or tea.