Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper.

In a mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

Cream the softened unsalted butter and granulated sugar at high speed until pale and fluffy, about 3-5 minutes. Add eggs and vanilla extract, beat until smooth.

Mix in buttermilk and canned pumpkin puree until combined.

Gradually add the dry ingredient mixture to the wet ingredients at low speed until just combined.

Pour the batter into the prepared baking pan and spread evenly. Bake for 35-38 minutes until a toothpick comes out clean.

Allow the cake to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

Blend espresso or strong coffee, whole milk, sweetened condensed milk for the soak. Stir until combined.

Whip softened butter until fluffy, then add cold cream cheese and gradually mix in powdered sugar and instant espresso powder.

Once the cake is cool, poke holes and pour the latte soak over it. Frost with the espresso cream cheese frosting.

Sprinkle pumpkin pie spice on top for added flavor.