Preheat your oven and prepare your chosen baking pan.
In a large bowl, whisk together all your dry ingredients: the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and espresso powder.
In a separate, medium-sized bowl, combine all your wet ingredients: the pumpkin puree, granulated sugar, packed light brown sugar, vegetable oil, large eggs, and vanilla extract.
Gently pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Pour the batter evenly into your prepared baking pan.
Bake in your preheated oven until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.
While the cake is cooling, prepare the frosting. In a medium bowl, whip together the softened cream cheese, softened unsalted butter, powdered sugar, and the warm espresso or strong brewed coffee until the mixture is light and fluffy.
Once the cake has cooled entirely, spread the cream cheese frosting evenly over the top.
For a finishing touch, lightly dust the frosted cake with a little extra pumpkin pie spice.