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

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

In a separate bowl, beat the softened unsalted butter and granulated sugar together on high speed for about 2 minutes until pale and fluffy.

Add in the room temperature eggs and vanilla extract, mixing until the batter is smooth and uniform.

Gradually add the buttermilk and canned pumpkin puree to the buttery mixture, mixing on medium-low speed until fully incorporated.

Slowly add the dry ingredient mixture to the wet ingredients, mixing just until combined.

Pour the batter into the prepared baking pan and bake for 35 to 38 minutes or until a toothpick comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 30 minutes.

In a liquid measuring cup, mix together the brewed espresso, whole milk, sweetened condensed milk, pumpkin pie spice, and a splash of vanilla extract.

In a mixing bowl, beat the softened butter until fluffy, then add cold cream cheese, powdered sugar, and instant espresso powder, mixing until light and airy.

Once the cake has cooled completely, poke holes across the top using a skewer. Slowly pour the latte soak over the cake and frost generously with cream cheese frosting.