Preheat your oven to 350°F (175°C). Grease two 9-inch round pans (or a 9×13 sheet) and line bottoms with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves, allspice).

In another bowl, whisk sugars and oil until combined. Add eggs one at a time, whisking well after each.

Add pumpkin puree, dissolved espresso, and vanilla to the wet mixture and mix until smooth.

Fold the dry ingredients into the wet mixture in three additions, mixing just until no dry streaks remain (don’t overmix).

Divide batter between pans or pour into sheet pan and bake: • Two 9" rounds: 28-32 min • 9×13 sheet: 35-40 min • Cupcakes: 18-22 min Use toothpick test (few moist crumbs) to check doneness.

Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.

To make frosting: beat cream cheese and butter until light and fluffy. Add powdered sugar gradually, then espresso, vanilla, salt. Adjust consistency with cream or more sugar.

Assemble the cake: place one layer down, spread frosting, top with second layer. Apply a crumb coat, chill 15-20 minutes, then finish frosting. Decorate with whipped cream, caramel, dusted cinnamon, nuts, etc.