Preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it and lining the bottom with parchment paper.

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until well blended.

In a large mixing bowl, beat together the softened unsalted butter and granulated sugar using a hand mixer on medium speed for about 2 minutes until light and fluffy.

Introduce the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract.

In a separate bowl, combine the buttermilk and canned pumpkin puree, stirring until smooth. Gradually add this to your creamy butter and sugar bowl.

Slowly add the dry ingredient mixture to the wet ingredients, using the mixer on low speed until just combined.

Pour the batter into your prepared baking pan and bake for 35-38 minutes. The cake is ready when a toothpick comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 30 minutes before transferring to a wire rack to cool completely.

Whisk together the espresso or strong coffee, whole milk, sweetened condensed milk, pumpkin pie spice, and vanilla extract until well blended.

In a separate bowl, whip the softened butter until light and fluffy, then gradually add the cold cream cheese.

Once the cake is cooled, trim off the top to create a flat surface and poke holes all over the top. Pour the soaking mixture evenly over the cake.

Spread the espresso cream cheese frosting generously over the soaked cake and sprinkle a touch of pumpkin pie spice on top.